Cheese flavour development and sensory characteristics

Cheese flavour comprises texture, taste and aroma (arguably also colour). It has long been postulated, by the 'component balance theory, that cheese flavour is the result of the correct balance and concentration of a wide variety of volatile flavour compounds. A range of different approaches exist to gain information on the sensory character of cheese, which can be broadly segmented into four different areas: expert grading, difference methods, descriptive methods and affective methods. The choice of sensory approach depends upon factors such as the complexity of information required, application, cost and time. Grading schemes are defect-based judgements for cheese which have been developed over the years as a tool to determine the reliability and reproducibility of processes for quality control, awards, as a guide to optimum storage and for marketing strategy. Advances in biochemical screening, analytical methodology and sensory techniques continue to enhance our understanding of the complexity of flavour development within cheese varieties.