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.
ASJC Scopus subject areas
- Food Science