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Comparative study of flavor, texture, and sensory in cream cheese and cholesterol-removed cream cheese

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Abstract

This study was performed to compare flavor, texture, and sensory profiles of cream cheese and cholesterolremoved cream cheese made from whole milk and cream. The cholesterol was removed by crosslinked β-cyclodextrin and the cheeses were stored at 7°C for 4 week. To quantify the flavor compounds, the cheeses (0, 1, 2, 3, and 4 week) were extracted by solid-phase microextraction, analyzed by GC-MS and quantified by GC-flame ionization detector (FID). Tentatively identified flavor compounds were 11 acids, 2 ketones, 1 amine, 1 alcohol, 2 lactone, and 1 alkene. In texture profile analysis such as hardness, cohesiveness, adhesiveness, and sensory analysis such as appearance, flavor, taste, and texture properties were not significantly different (p>0.05) between two cheeses. On the basis of our results, it is concluded that no adverse changes was shown in the cholesterol-removed cream cheese in flavor, texture, and sensory characteristics during 4-week storage.

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Authors and Affiliations

  1. Department of Food Science and Technology, Sejong University, Seoul, 143-747, Korea

    Seon-Suk Jeon, Palanivel Ganesan & Hae-Soo Kwak

  2. Department of Food Service Management, Sejong University, Seoul, 143-747, Korea

    Seung-Joo Lee

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  1. Seon-Suk Jeon
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  2. Seung-Joo Lee
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  3. Palanivel Ganesan
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  4. Hae-Soo Kwak
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Correspondence to Hae-Soo Kwak.

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Jeon, SS., Lee, SJ., Ganesan, P. et al. Comparative study of flavor, texture, and sensory in cream cheese and cholesterol-removed cream cheese. Food Sci Biotechnol 21, 159–165 (2012). https://doi.org/10.1007/s10068-012-0020-6

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  • DOI: https://doi.org/10.1007/s10068-012-0020-6

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