Establishing links between sensory and instrumental analyses of dairy flavors: Example cheddar cheese

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

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

The flavor of dairy products is an important aspect of their overall appeal. Understanding flavor is crucial to effective and strategic research and marketing. Part of understanding flavor involves linking sensory flavor attributes with the volatile chemical components responsible for their occurrence. Establishing these relationships can be challenging and requires the combination of comprehensive sensory descriptive and instrumental analyses. Specific examples of identifying chemical compounds responsible for sensory-perceived flavors (rosy/floral, nutty, mothball/grassy) in Cheddar cheese are presented.

Original languageEnglish (US)
Title of host publicationFlavor of Dairy Products
Pages51-77
Number of pages27
Volume971
StatePublished - 2007

Publication series

NameACS Symposium Series
Volume971
ISSN (Print)0097-6156

ASJC Scopus subject areas

  • Chemistry(all)

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