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Volume 92, Issue 5 , Pages 1876-1884 , May 2009

Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: Effect on off-flavor generation

Received 6 November 2008 ,Accepted 20 January 2009.

Average sensory panel score for oxidized attribute as a function of level of fortification level and age. Sensory scores: 0 = no flavor; 1 = slight flavor; 2 = moderate flavor; 3 = strong flavor; and

Average sensory panel score for oxidized attribute as a function of level of fortification level and age. Sensory scores: 0 = no flavor; 1 = slight flavor; 2 = moderate flavor; 3 = strong flavor; and 4 = extremely strong flavor. Bars represent standard errors. DHA = docosahexaenoic acid; EPA = eicosapentaenoic acid.
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Sensory panel score for rancid attribute as a function of fortification level and age. Sensory scores: 0 = no flavor; 1 = slight flavor; 2 = moderate flavor; 3 = strong flavor; and 4 = extremely stron

Sensory panel score for rancid attribute as a function of fortification level and age. Sensory scores: 0 = no flavor; 1 = slight flavor; 2 = moderate flavor; 3 = strong flavor; and 4 = extremely strong flavor. Bars represent standard errors. DHA = docosahexaenoic acid; EPA = eicosapentaenoic acid.
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Sensory panel score for fishy attribute as a function of fortification level and age. Sensory scores: 0 = no flavor; 1 = slight flavor; 2 = moderate flavor; 3 = strong flavor; and 4 = extremely strong

Sensory panel score for fishy attribute as a function of fortification level and age. Sensory scores: 0 = no flavor; 1 = slight flavor; 2 = moderate flavor; 3 = strong flavor; and 4 = extremely strong flavor. Significant differences between samples and aging times are shown in Table 2. Bars represent standard errors. DHA = docosahexaenoic acid; EPA = eicosapentaenoic acid.
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