Abstract Although manufacturing conditions affect the texture of processed cheese, the effects of manufacturing conditions on flavour expression, and the mechanisms for these effects are unknown. This study investigated the effects of mixing temperature on the flavour expression of processed cream cheese and aimed to determine whether the content of aroma compounds in the matrix, the texture, and hydrophobic interactions between aroma compounds and the matrix contribute to flavour expression. Four model cheeses with mixing temperatures of 30 °C, 60 °C, 75 °C, and 88 °C were prepared. Sensory analysis, volatile aroma compound evaluations using HS-SPME and SAFE-GC/MS, texture analysis, microstructure observation, and hydrophobicity evaluation were conducted. The result showed that the decrease of scores for perceptions of “Yoghurt aroma”, “Acidity”, and “Acetic aroma” with increasing mixing temperature was due to the generation of aroma compounds. The decrease in scores for “Overall flavour intensity” was due to the product’s hardened texture.

中文翻译：

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混合温度对加工奶油干酪风味表现的影响

摘要 虽然生产条件会影响加工奶酪的质地，但生产条件对风味表达的影响以及这些影响的机制尚不清楚。本研究调查了混合温度对加工奶油干酪风味表达的影响，旨在确定基质中香气化合物的含量、质地以及香气化合物与基质之间的疏水相互作用是否有助于风味表达。制备了混合温度为 30 °C、60 °C、75 °C 和 88 °C 的四种模型奶酪。进行了感官分析、使用 HS-SPME 和 SAFE-GC/MS 的挥发性香气化合物评价、质地分析、微观结构观察和疏水性评价。结果表明，“酸奶香气”、“酸度”、而随着混合温度升高的“醋酸香气”是由于香气化合物的产生。“整体风味强度”得分下降是由于产品质地变硬。