Sensorometric Evaluation of the Adyghe Cheese Aroma

The aim of the study is to sensorimetrically evaluate the aroma of Adyghe cheese (soft, smoked, and hard) and determine the effect of an edible pectin coating on aroma preservation in each sample. The objects of the study were samples of Adyghe cheese (soft – control, smoked, hard, soft in a pectin coating, soft in a pectin coating with spices, smoked in a pectin coating with spices (samples 1–6, respectively)). The study was conducted according to generally accepted standard methods in the laboratory of modern analytical methods at VSUIT and SNT LLC (Voronezh). Instrumental evaluation of the odor of the presented samples was carried out on a MAG-8 laboratory gas analyzer with the "electronic nose" methodology (made in Russia) based on 8 sensors. A comprehensive analysis of the influence of recipe parameters and process modes on the formation of the profile of volatile aromatic compounds in Adyghe cheese was carried out. Soft cheese contains more water (19.12 %) and acids (23.04 %), but fewer aromatic substances (7.35 %). Hard cheese contains more ketones (19.64 %) and amines (7.14; 7.74 %). Smoked cheese is similar to hard cheese in aldehyde content (20.10 %) but lower in ketones (16.18 %). Its aroma (8.33%) is more pronounced, and it intensifies with the addition of pectin and spices (10.40 %). Soft cheese in a pectin casing has the highest acidity (23.20 %) and aromatics (10.82 %); the addition of spices increases the ketone content (19.37 %), which collectively improves aroma perception. Pectin's role as a barrier, delaying the release of key VOC groups (ketones, alcohols) and prolonging aroma retention, has been substantiated. Spices alter the aroma, adding spicy and aromatic notes that can either mask or complement the original cheese aroma.