Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing

Bibliographic Details
Main Author:	Taylor, Kaitlyn Elizabeth
Language:	English
Published:	The Ohio State University / OhioLINK 2013
Subjects:	Food Science
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1366113857

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spelling	ndltd-OhioLink-oai-etd.ohiolink.edu-osu13661138572021-08-03T05:22:06Z Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing Taylor, Kaitlyn Elizabeth Food Science Variation in Swiss cheese flavor is a problem in the Swiss cheese industry. The objective of this study is to identify the compounds and flavor attributes causing variation in Swiss cheese flavor by using selected ion flow tube-mass spectrometry (SIFT-MS), descriptive sensory analysis, and consumer sensory testing. Three Swiss cheese samples were obtained from each of five different factories for a total of fifteen samples. These cheeses varied in manufacturing dates, as well as the vat and block location. The trained panelists in the descriptive analysis found significant differences between the cheeses from different factories. Although there are some similarities between factories, there are also attributes that distinguish samples and are unique to each factory. To determine consumer preferred flavors, this study utilized an untrained consumer panel of 100 people who consume Swiss cheese, to determine which cheeses were liked the most, met expectations, and had the highest liking rating. Overall, cheeses from one factory were liked the most and were the best balanced in all attributes. SIFT-MS showed that the cheeses contained varying concentrations and odor activity values (OAV) of high impact volatile organic compounds (VOCs). OAVs (concentration/threshold) were utilized to discriminate all factories using Soft Independent Modeling of Class Analogy (SIMCA) indicating unique flavor profiles. A variety of variables inherent to Swiss cheese manufacture may contribute to the variation in flavors associated with each factory. This study provided end point flavor characteristics and compounds to be traced back through fermentation pathways to help determine the source of flavor variation. 2013-07-24 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1366113857 http://rave.ohiolink.edu/etdc/view?acc_num=osu1366113857 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection	NDLTD
language	English
sources	NDLTD
topic	Food Science
spellingShingle	Food Science Taylor, Kaitlyn Elizabeth Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing
author	Taylor, Kaitlyn Elizabeth
author_facet	Taylor, Kaitlyn Elizabeth
author_sort	Taylor, Kaitlyn Elizabeth
title	Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing
title_short	Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing
title_full	Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing
title_fullStr	Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing
title_full_unstemmed	Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing
title_sort	evaluation of flavor variation in swiss cheese from five factories using selected ion flow tube mass spectrometry (sift-ms), descriptive sensory analysis, and consumer testing
publisher	The Ohio State University / OhioLINK
publishDate	2013
url	http://rave.ohiolink.edu/etdc/view?acc_num=osu1366113857
work_keys_str_mv	AT taylorkaitlynelizabeth evaluationofflavorvariationinswisscheesefromfivefactoriesusingselectedionflowtubemassspectrometrysiftmsdescriptivesensoryanalysisandconsumertesting
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Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing

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