TY - JOUR
T1 - Characterisation of Cheddar cheese flavour by sensory directed instrumental analysis and model studies
AU - Cadwallader, Keith R.
AU - Drake, Mary Anne
AU - Carunchia-Whetstine, Mary E.
AU - Singh, Tanoj K.
PY - 2006
Y1 - 2006
N2 - Commercial Cheddar cheeses with and without a beefy/broth-like flavour note had a remarkable similarity in their overall GCO-AEDA and DHDA aroma compounds profiles. However, the beefy/broth-like Cheddar samples had particularly high flavour dilution factors for 3-(methylthio)propanal (methional) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol). 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone and 2-methyl-3-furanthiol (MFT) were identified at higher but overall low intensities in broth-like cheeses. Sensory analysis of mild flavoured Cheddar cheese spiked with a combination of methional, Furaneol and MFT showed a more intense beefy/broth-like.
AB - Commercial Cheddar cheeses with and without a beefy/broth-like flavour note had a remarkable similarity in their overall GCO-AEDA and DHDA aroma compounds profiles. However, the beefy/broth-like Cheddar samples had particularly high flavour dilution factors for 3-(methylthio)propanal (methional) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol). 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone and 2-methyl-3-furanthiol (MFT) were identified at higher but overall low intensities in broth-like cheeses. Sensory analysis of mild flavoured Cheddar cheese spiked with a combination of methional, Furaneol and MFT showed a more intense beefy/broth-like.
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U2 - 10.1016/S0167-4501(06)80037-3
DO - 10.1016/S0167-4501(06)80037-3
M3 - Article
AN - SCOPUS:77957807244
SN - 0167-4501
VL - 43
SP - 157
EP - 160
JO - Developments in Food Science
JF - Developments in Food Science
IS - C
ER -