Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese

Mary E.Carunchia Whetstine, Keith R. Cadwallader, Mary Anne Drake

Research output: Contribution to journalArticlepeer-review


The aroma-active compounds that contribute to the rosy/floral flavor in Cheddar cheese were characterized using both instrumental and sensory techniques. Two cheeses (>12 months old) with rosy/floral flavor and two Cheddar cheeses of similar ages without rosy/floral flavors were selected. After direct solvent extraction/solvent-assisted flavor evaporation and separation into neutral/basic and acidic fractions, samples were analyzed by gas chromatography-olfactometry with aroma extract dilution analysis. Selected compounds were quantified using internal standard methodology. Some of the intense aroma-active compounds in the neutral basic fraction of the rosy/floral cheeses included 2-phenethanol (rosy), phenylethyl acetate (rosy), and phenylacetaldehyde (rosy/floral). Quantification, threshold analysis, and sensory analysis of model cheeses confirmed that increased concentrations of phenylacetaldehyde and phenylacetic acid caused rosy/floral flavor when spiked into Cheddar cheese.

Original languageEnglish (US)
Pages (from-to)3126-3132
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Issue number8
StatePublished - Apr 20 2005


  • Cheddar cheese flavor
  • GC-O
  • Model systems
  • Sensory analysis
  • Threshold determination

ASJC Scopus subject areas

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

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