Comparative study of flavor, texture, and sensory in cream cheese and cholesterol-removed cream cheese |
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Authors: | Seon-Suk Jeon Seung-Joo Lee Palanivel Ganesan Hae-Soo Kwak |
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Affiliation: | 1. Department of Food Science and Technology, Sejong University, Seoul, 143-747, Korea 2. Department of Food Service Management, Sejong University, Seoul, 143-747, Korea
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Abstract: | This study was performed to compare flavor, texture, and sensory profiles of cream cheese and cholesterolremoved cream cheese made from whole milk and cream. The cholesterol was removed by crosslinked β-cyclodextrin and the cheeses were stored at 7°C for 4 week. To quantify the flavor compounds, the cheeses (0, 1, 2, 3, and 4 week) were extracted by solid-phase microextraction, analyzed by GC-MS and quantified by GC-flame ionization detector (FID). Tentatively identified flavor compounds were 11 acids, 2 ketones, 1 amine, 1 alcohol, 2 lactone, and 1 alkene. In texture profile analysis such as hardness, cohesiveness, adhesiveness, and sensory analysis such as appearance, flavor, taste, and texture properties were not significantly different (p>0.05) between two cheeses. On the basis of our results, it is concluded that no adverse changes was shown in the cholesterol-removed cream cheese in flavor, texture, and sensory characteristics during 4-week storage. |
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