COMPARISON OF DYNAMIC FLAVOR RELEASE FROM HARD CHEESES AND ANALYSIS OF HEADSPACE VOLATILES FROM THE MOUTH WITH FLAVOR PERCEPTION DURING CONSUMPTION

Flavour compounds are released at different times and with differing r ates during cheese consumption. This aspect of flavour has received li ttle attention, although it is likely to be of great importance in the perception of hard cheese flavour. Full-fat and reduced-fat hard chee ses were analysed by standard buccal headspace methodology and by conv entional descriptive sensory analysis. Cheeses were further analysed b y 'time-concentration' buccal headspace methodology and sensory time-i ntensity analysis. Conventional data distinguished between individual cheeses and between fat contents. Time-course data confirmed the resul ts of conventional analysis, but also allowed the examination of relea se behaviour and changes in flavour perception with time. Partial leas t squares regression was successful in predicting some sensory attribu tes from standard buccal extracts. Time-course studies improved predic tive ability.