AROMA OF CHEESE .1. SENSORY CHARACTERIZATION

aroma profile of hard and semi-hard cheese. The effect of temperature of assessment has been found to be modest and aroma intensity was perc eived to be maximal at 25 degrees C. All samples examined were adequat ely described in terms of 9 aroma attributes - overall intensity, crea my/milky, sulphur/eggy, fruity/sweet, rancid, cowy/unclean, acidic, mu sty and pungent. The differences in aroma between samples can best be described in terms of 2 sensory dimensions. The first dimension separa ted mould-ripened cheese from the others on the basis of musty/pungent aroma. The mould-ripened cheese were not separated by the second dime nsion, but this dimension separated the other samples largely on the b asis of fruity aroma.