Evaluation of the Aroma of Cheese bread using color

Abstract

Natural cheese differs depending on the kind of milk and microorganisms used, as well as the conditions under which the cheese is matured. The purpose of this study was to examine a method of evaluating the aroma of bread with addednatural cheese basedon color, and to clarify the evaluation results and the correlation with volatile compounds. We made loaves of bread that each combined 13 kinds of natural cheese. We performed sensory evaluation of the aroma of the cheese breadusing color. The aroma of bread was expressedas orange and yellow and the aroma of cheese bread was expressed as yellow. Principal component analysis identified the first principal component to be "tone"and the second to be "hue". The first component was interpretedas "the strength and weakness of the baked aroma of the cheese bread". The second component was interpretedas "the balance of the aroma of the bread". Aldehydes and heterocycles had a negative correlation with pale and light color, and a positive correlation with deep color. We also visualized the aroma of cheese bread using words and components. We were able to suggest means of clearly conveying the aroma of cheese bread to consumers.