Characteristic aroma components of British Farmhouse Cheddar cheese

Orasa Suriyaphan, Maryanne Drake, X. Q. Chen, Keith R. Cadwallader

Research output: Contribution to journalArticlepeer-review


Aroma components responsible for aroma typical of British Farmhouse Cheddar cheese were studied by aroma extract dilution analysis. Cheese extracts were prepared by direct solvent extraction, high-vacuum transfer, and class fractionation. Most aroma-active components of acidic and neutral/basic fractions have been previously associated with Cheddar cheese flavor, p-Cresol was mainly responsible for a "cowy-barny" note, whereas an intense "soil-like" note was due to 2-isopropyl-3-methoxypyrazine. At much lower odor intensity, 2-isobutyl-3-methoxypyrazine contributed a "bell pepper-like" note. Additionally, within the same wedge of cheese, the concentrations of p-cresol and 2-isopropyl-3-methoxypyrazine were lower at the narrow end (center) than at the rind side. Direct addition of p-cresol (≥ 100 ppb) or 2-isopropyl-3-methoxypyrazine (≥ 3 ppb) in a mild domestic Cheddar cheese resulted in increases in intensities of cowy/phenolic and earthy/bell pepper aroma notes.

Original languageEnglish (US)
Pages (from-to)1382-1387
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number3
StatePublished - Oct 2 2001


  • Alkylmethoxypyrazines
  • Aroma extract dilution analysis
  • British Farmhouse Cheddar cheese
  • Cheese flavor
  • p-cresol

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


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