This study characterized the sensory properties of different wood smokes and their application to smoked Cheddar cheese flavor. Sniff jars of wood smokes were created by exposing filter paper to 23°C smoke (cold smoke). Sensory attributes for nine wood smokes (apple, alder, cedar, cherry, hickory, maple, mesquite, oak, and pecan) were generated by a trained panel followed by projective mapping of the different wood smoke aromas. Four distinct wood smokes (mesquite, cherry, hickory, and cedar) were selected for cold smoking of 30 day old Cheddar cheeses. Cheeses were cold smoked at 23°C followed by descriptive analysis of flavor attributes using the trained panel. Nonparametric and parametric statistical analyses were applied to the collected data. Twelve attributes were selected to describe wood smoke aromas. The sensory descriptors for the cold smokes cited most often included: sweet aromatic, charcoal/charred, guaiacol, meaty, vanillin, and fresh tobacco. Mesquite, cherry, hickory, and cedar smokes were the most distinct smokes by projective mapping, and these smokes also imparted distinct flavors to smoked Cheddar cheeses. The mesquite smoked cheese was characterized by high smoke aroma and the highest meaty/brothy flavor, the cherry smoked cheese was distinguished by campfire/marshmallow flavor, the hickory smoked cheese had high campfire/marshmallow and meaty flavors, and the cedar smoked cheese was characterized by an intense resinous flavor. The determination of sensory properties of different wood smokes demonstrates the differences in specific smoke flavor contributions to cheese. Furthermore, the determination of the sensory properties specific to smoked cheese will provide a platform to understand consumer perception of smoked cheeses.

中文翻译：

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特定木烟香气的感官表征及其对切达奶酪烟熏味的贡献

这项研究表征了不同木烟的感官特性及其在切达干酪烟熏味中的应用。通过将滤纸暴露在23°C的烟雾（冷烟）中来制造闻闻到的木制烟雾罐。九种木烟（苹果，nine木，雪松，樱桃，山核桃，枫树，豆科灌木，橡树和山核桃）的感官属性是由经过训练的专家小组生成的，然后是不同木烟香气的投影图。选择了四种不同的木烟（豆科灌木，樱桃木，山核桃木和雪松木）进行30天的切达干酪冷烟熏制。将奶酪在23°C下冷熏，然后使用经过培训的小组对风味属性进行描述性分析。将非参数和参数统计分析应用于收集的数据。选择了十二个属性来描述木烟的香气。最常引用的冷烟感官描述包括：甜香气，木炭/炭烧，愈创木酚，肉味，香兰素和新鲜烟草。根据投影映射，豆科灌木，樱桃，山胡桃和雪松烟是最独特的烟，这些烟还为烟熏切达干酪赋予了独特的风味。豆科灌木熏制奶酪的特点是高烟熏味和最高的肉/肉汤风味，樱桃熏制奶酪的特点是篝火/棉花糖风味，山核桃熏制奶酪具有较高的篝火/棉花糖和肉味，雪松熏制奶酪的特点是具有强烈的树脂风味。对不同木烟的感官特性的确定证明了特定烟味对奶酪的贡献存在差异。此外，