The influence of storage on the sensory quality of processed cheese analogues

Abstract

Flavour of four types of processed cheese analogues with different vegetable fats (apricot, flaxseed, grape, black currant) was evaluated during several months of storage using sensory evaluation. The influence of fat used on flavour and overall sensory quality of samples was also followed. The seven-point hedonic scale was used for sensory evaluation of appearance and colour, gloss, texture and taste and aroma (flavour) of samples. The intensity of selected descriptors expressing off-flavour (e.g. sour, oily, bitter, salty, cheesy and others) was then evaluated using profile test.