Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese

This study aimed at the interception of flavour deviations of salt-reduced Gouda-type cheeses, salted in sodium-reduced brines (NaCl + KCl brine) compared with a reference brine (NaCl brine), by the addition of adjunct strains of Lactobacillus helveticus and Lactobacillus paracasei, next to the common mixed-strain starter culture for Gouda. A multiphasic analysis of carbohydrates, organic acids, amino acids, and volatile flavour compounds was performed. After 56 days of ripening, the sensory characteristics of the cheeses were evaluated. Trained taste panel analysis determined some significant differences (P < 0.05) in saltiness, bitterness, texture and preference. The selected chemical fingerprint techniques, combined with multivariate data analysis, could be used to characterise Gouda cheeses that varied in ripening time and to which adjunct cultures were added. The variations were related to proteolysis and metabolic processes during ripening. There were no significant differences in the chemometric results between the reference NaCl-brined cheeses and the NaCl + KCl-brined cheeses.