Aroma-sensory properties of Gouda cheeses based on young Chinese consumers' preferences.

The objective of this study was to examine the aroma profiles of 12 Gouda cheeses sold in China and to determine which aromas were preferred by young Chinese consumers (n = 110). The consumers selected 11 descriptors of the aromas of the Gouda cheeses in a check-all-that-apply questionnaire. These 11 descriptors were used by a panel of experts for sensory analysis to perform a quantitative descriptive analysis of the cheeses. A principal component analysis of the data from the quantitative descriptive analysis revealed that the characteristic aromas of young Gouda cheeses, medium-aged Gouda cheeses, and aged Gouda cheeses were "milky" and "whey"; "creamy" and "sour"; and "rancid" and "nutty," respectively. The results of a penalty analysis combined with the check-all-that-apply results and the preference scores showed that the 3 groups of young Chinese consumers (those who often ate cheese, occasionally ate cheese, and never ate cheese) preferred the Gouda cheeses with "milky" or "creamy" aromas and did not enjoy those with "sour" or "rancid" aromas. Occasional cheese eaters comprised the majority of the young Chinese consumers, and they were more tolerant of the Gouda cheeses with "whey" and "sulfury" aromas than those who often or never ate cheese. In addition, we identified a positive correlation between the consumers' preferences for the aromas of the Gouda cheeses and their willingness to pay for them. Overall, the results of this study should help promote the development of Gouda cheeses and associated products that meet the preferences of young Chinese consumers.

Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers' preferences.

A systematic flavoromics-based analysis of samples of 12 commercially available Gouda cheeses was performed to determine their key volatile components, the contribution of these components to the aromas of the cheeses, and which aromas were preferred by a panel of Chinese consumers. The sensory analysis results show that the Chinese consumers preferred young and medium cheeses, and that sensory attributes such as 'milk' and 'cream' were the most popular. Seventy-seven aroma compounds were identified by gas chromatography-mass spectrometry, and 28 of these were determined to be aroma-active compounds by gas chromatography-olfactometry analysis and calculation of their odour activity values. Partial least-squares analysis revealed that compounds such as diacetyl and acetoin correlated with aromas preferred by the Chinese consumers, while isobutyric acid, hexanoic acid and valeric acid correlated with aromas disliked by the Chinese consumers. Finally, the flavour contribution of each aroma-active compound was validated through aroma reorganisation and omission experiments.

Dynamic Distribution Characteristics of Oil and Water during Water Flooding in a Fishbone Well with Different Branch Angles.

Lab experiments, field pilots, and numerical modeling focusing on fluid flow aspects have indicated that multi-branch wells are technically effective and promising. Several researchers have conducted some experiments for a fishbone well strategy with mixed results. Our objective in this work is to study the impact of the different fishbone well patterns, such as branch angle, on the distribution of remaining oil after water flooding. In this paper, the interference effect between branches on oil recovery is studied in three steps. First, the interferences between fishbone wells with different branch angles were measured by hydro-electric simulation experiments. Second, two-dimensional visualization water flooding experiments were carried out to clarify the remaining oil distribution at different branch angles. Third, the distribution of oil and water in fishbone wells was verified by establishing a numerical model. The modeling results agree well with the experimental phenomena. At the same time, the variation trend of water and oil production in each branch is analyzed by numerical simulation results. The results indicate that the production is strongly dependent on the branch angles, and the highest recovery was 60.2% at a 45° branch angle.