The objectives of this study were to evaluate the flavor and taste attributes of full-fat Cheddar cheeses with different protein-to-fat ratios (PFR) over aging time using a descriptive sensory analysis panel and a consumer panel, and to correlate these attributes with instrumental parameters obtained by the potentiometric electronic tongue. Three Cheddar cheese formulations (PFR of 0.74, 0.85, and 1.01) were produced in triplicate and composition was verified. Cheese was aged at 7.2°C and evaluated at 2, 5, 8, 10, 11, and 12 mo by a trained panel (n = 10) for 8 flavor and 5 taste attributes and using an electronic tongue for 7 nonvolatile taste attributes. Cheese aged for 12 mo was also evaluated by a consumer sensory panel for liking and intensity attributes. Principal component analysis was performed to discriminate cheese based on aging time and PFR, whereas correlation between sensory and instrumental attributes was assessed using partial least squares regression. Descriptive sensory analysis of flavor and taste attributes differentiated Cheddar cheeses over aging time, but not among PFR formulations. The electronic tongue distinguished changes among cheese samples due to PFR formulation and aging time. The electronic tongue proved successful in characterizing the nonvolatile flavor components in Cheddar cheese and correlated with taste perceptions measured by descriptive sensory analysis. Consumer evaluations showed distinctive attribute profiles for the 3 PFR Cheddar cheese formulations. Overall, higher fat content was associated with increased flavor intensities in Cheddar cheese and drove consumer acceptability and purchase intent ratings. The electronic tongue detected smaller changes in tastes (bitter, metallic, salty, sour, spicy, sweet, and umami) of the 3 PFR formulations over time when compared with the trained panelists, who detected no differences, suggesting that the electronic tongue may be more sensitive to tastants than humans and may have the capability for early detection or identification of problems in a batch of cheese during aging. Results suggest taste quality of cheese may be monitored using the electronic tongue with greater sensitivity than a trained panel, and may be more objective, rapid, and cost effective than human panelists.

这项研究的目的是使用描述性感官分析小组和消费者小组评估老化期间具有不同蛋白质与脂肪比率（PFR）的全脂切达干酪的风味和口味属性，并将这些属性与通过电位电子舌获得的仪器参数。一式三份地制作了三种切达干酪配方（PFR为0.74、0.85和1.01），并验证了组成。奶酪在7.2°C下陈化，并由受过训练的专家组（n = 10）在2、5、8、10、11和12个月评估8种风味和5种口味属性，并使用电子舌对7种非挥发性口味属性进行评估。消费者感官小组还对12个月龄的奶酪的喜好和强度属性进行了评估。进行主成分分析以根据老化时间和PFR来区分奶酪，而感官和仪器属性之间的相关性则使用偏最小二乘回归进行评估。对风味和口味属性的描述性感官分析可以区分切达干酪在陈化时间内的差异，但不适用于PFR配方。电子舌可以区分奶酪样品中由于PFR配方和陈化时间而引起的变化。事实证明，电子舌能够成功表征切达干酪中的非挥发性风味成分，并与通过描述性感官分析测得的味觉相关。消费者评估显示3 PFR切达干酪配方具有独特的属性。全面的，较高的脂肪含量与切达干酪的风味强度增加相关，并推动了消费者的接受度和购买意愿等级。与训练有素的小组成员相比，电子舌头检测到的3种PFR制剂随时间变化的口味（苦味，金属味，咸味，酸味，辛辣味，甜味和鲜味）变化较小，后者没有发现差异，这表明电子舌头可能是对调味品的敏感性高于人类，并且可能具有早期发现或识别一批奶酪在老化过程中出现问题的能力。结果表明，可以使用电子舌来监控奶酪的口味质量，而该舌头的灵敏度要比受过训练的专家组更高，并且比人类专家更客观，快速且具有成本效益。与训练有素的小组成员相比，电子舌头检测到的3种PFR制剂随时间变化的口味（苦味，金属味，咸味，酸味，辛辣味，甜味和鲜味）变化较小，后者没有发现差异，表明电子舌头可能是对调味品的敏感性高于人类，并且可能具有早期发现或识别一批奶酪在老化过程中出现问题的能力。结果表明，可以使用电子舌来监控奶酪的口味质量，而该舌头的灵敏度要比受过训练的专家组更高，并且比人类专家更客观，快速且具有成本效益。与训练有素的小组成员相比，电子舌头检测到的3种PFR制剂随时间变化的口味（苦味，金属味，咸味，酸味，辛辣味，甜味和鲜味）变化较小，后者没有发现差异，这表明电子舌头可能是对调味品的敏感性高于人类，并且可能具有早期发现或识别一批奶酪在老化过程中出现问题的能力。结果表明，可以使用电子舌来监控奶酪的口味质量，而该舌头的灵敏度要比受过训练的专家组更高，并且比人类专家更客观，快速且具有成本效益。这表明电子舌可能比人类对味觉更敏感，并且可能具有早期发现或识别一批奶酪在老化过程中出现问题的能力。结果表明，可以使用电子舌来监控奶酪的口味质量，而该舌头的灵敏度要比受过训练的专家组更高，并且比人类专家更客观，快速且具有成本效益。这表明电子舌可能比人类对味觉更敏感，并且可能具有早期发现或识别一批奶酪在老化过程中出现问题的能力。结果表明，可以使用电子舌来监控奶酪的口味质量，而该舌头的灵敏度要比受过训练的专家组更高，并且比人类专家更客观，快速且具有成本效益。