TY - JOUR
T1 - Identification of Volatile Off-flavors in Reduced-fat Cheddar Cheeses Containing Lecithin
AU - Suriyaphan, O.
AU - Drake, M. A.
AU - Cadwallader, K. R.
N1 - Funding Information:
This work was funded by the Mississippi State Soybean Promotion Board and Lucas Meyer, Inc. Mississippi Agriculture and Forestry Experiment Station (MAFES) journal article no. 458.
PY - 1999/8
Y1 - 1999/8
N2 - Volatile components of 6 mo. 33% reduced-fat Cheddar cheeses and reduced-fat cheeses containing deoiled granular soy lecithin, ca 2 g/100 g of cheese, were isolated by vacuum distillation-solvent extraction. Extracts were separated into neutral/basic and acidic fractions. Volatile constituents in each fraction were analyzed by gas chromatography/olfactometry and gas chromatography/mass spectrometry. A side-by-side comparison of neutral/basic fractions from the two cheeses revealed many alkanals, alkenals, and dienals present when the lecithin was added. Among these, (E,E)-2,4-nonadienal (fatty/sweet), (E,Z)-2,4-decadienal (corn chip/stale/hay), (E,E)-2,4-decadienal (fatty/fried), and (E)-2-nonenal (stale/bitter) were detected at high odor intensities. Based on the quantitative data, (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal were the main compounds contributing to the off-flavors in reduced-fat Cheddar cheeses when lecithin was added.
AB - Volatile components of 6 mo. 33% reduced-fat Cheddar cheeses and reduced-fat cheeses containing deoiled granular soy lecithin, ca 2 g/100 g of cheese, were isolated by vacuum distillation-solvent extraction. Extracts were separated into neutral/basic and acidic fractions. Volatile constituents in each fraction were analyzed by gas chromatography/olfactometry and gas chromatography/mass spectrometry. A side-by-side comparison of neutral/basic fractions from the two cheeses revealed many alkanals, alkenals, and dienals present when the lecithin was added. Among these, (E,E)-2,4-nonadienal (fatty/sweet), (E,Z)-2,4-decadienal (corn chip/stale/hay), (E,E)-2,4-decadienal (fatty/fried), and (E)-2-nonenal (stale/bitter) were detected at high odor intensities. Based on the quantitative data, (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal were the main compounds contributing to the off-flavors in reduced-fat Cheddar cheeses when lecithin was added.
KW - 2,4-decadienal
KW - Cheese
KW - Off-flavor
KW - Reduced-fat
KW - Soy lecithin
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U2 - 10.1006/fstl.1999.0543
DO - 10.1006/fstl.1999.0543
M3 - Article
AN - SCOPUS:0001198747
SN - 0023-6438
VL - 32
SP - 250
EP - 254
JO - LWT
JF - LWT
IS - 5
ER -