A GUIDE TO THE SENSORY EVALUATION OF SMEL L, AROMA AND TASTE OF HARD AND SEMIHARD CHEESES

Within a European research programme (AIR-CT-94-2039), a group of rese archers undertaking sensory analysis of cheese applied itself to stand ardizing panel training methods A common methodology to characterize s mell, aroma, taste and trigeminal sensations, that is to say olfactory and gustative properties of hard and semi-hard cheeses was determined . These properties were evaluated on five Protected Designation of Ori gin cheeses (PDO) by panels working in four countries Without neglecti ng the importance of texture on aroma perception, the group defined an evaluation scale for the different characteristics. Odours and aromas were classified in odour and aroma families that were tested by the p anels. A cheese aroma wheel is proposed. Along with the former methodo logy for sensory evaluation of texture published in 1993 the present w ork completes the methodology for the sensory characterization of hard and semi-hard cheeses made from cow milk. (C) 1997 Academic Press Lim ited.