Novel flavour-enhancing compounds may improve the sensory quality of dairy and plant-based foods, but their effects on aroma composition and flavour perception remain unclear. This study investigates the impact of such compounds in cheese, cheese analogues, mustard, and soy-based products.
Twenty-one samples formulated with and without the compounds will be analysed in triplicate using flavour analytical techniques to identify changes in volatile profiles and key aroma compounds. In parallel, six cheese products will be evaluated by a trained sensory panel using descriptive sensory analysis to assess differences in flavour perception.

Correlations between analytical and sensory data will be explored to determine whether modifications in volatile composition translate into measurable sensory effects. The results will improve our understanding of flavour enhancement mechanisms and support the development of foods with enhanced sensory properties.