Characterisation of Cheddar cheese flavour by sensory directed instrumental analysis and model studies

Keith R. Cadwallader, Mary Anne Drake, Mary E. Carunchia-Whetstine, Tanoj K. Singh

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish (US)
Pages (from-to)157-160
Number of pages4
JournalDevelopments in Food Science
Volume43
Issue numberC
DOIs
StatePublished - Dec 1 2006

ASJC Scopus subject areas

  • Food Science

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