Mozzarella flavor

The flavor and texture of cheeses are their most important attributes. Generally, the former is the more important but there are exceptions, e.g.. Mozzarella, which has very little flavor and is judged mainly by its textural properties, especially meltability and stretchability. Color and overall physical appearance are of some importance in all varieties in fact, poor appearance and discoloration may be the most important attributes since they are the attributes by which the consumer initially assesses cheese quality or acceptability. 

Cheese. Low-fat cheeses such as part-skim mozzarella or string cheese are also mostly protein with very little fat. Hard cheeses have protein, too, and are great sources of flavor, though they do include more fat. 

In other flavor perception studies, the PTR mass spectra of the headspace of seven different brands of mozzarella cheese held at 36 C have been first compared with the judge panel flavor profile [157]. A PCA of the mass spectral data was used to discriminate different cheese types. And a trained panel of sensory judge was employed to give qualitative and quantitative analysis of mozzarella cheese. It was found that there was an interesting and clear similarity between the classical sensory and the instrumental analysis. More recently, a robust and reproducible model was developed to predict the sensory profile of espresso coffee, and the model was derived from 11 different espresso coffees, which had been analyzed by a trained panel and PTR-MS, and further validated using eight additional espressos [158]. Flavor studies of whey [159], custard desserts [160], other types of cheeses [148,161], milk [162], wine [163,164], apples [165],olive oils [166],bread [167], and butter and butter oil [168,169] were also conducted by the PTR-MS system. 

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