Accumulation of some flavor compounds in full- and reduced-fat cheddar cheese under different ripening conditions

Journal of Food Science

Volumn 62, Issue 3, 1997, Pages 468-474

  Chin, H W ^a   Rosenberg, M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Cheddar cheese; Cheese ripening; Flavor volatile compounds

Indexed keywords

EID: 0030944760     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04408.x     Document Type: Article

References (28)

1. Arbige, M.V., Freund, P.R., Silver, S.C., and Zelko, J.T. 1986. Novel lipase for Cheddar cheese flavor development. Food Technol. 40(4): 91-98.
2. Arora, G., Cormier, F., and Lee, B.H. 1995. Analysis of odor-active volatiles in Cheddar cheese headspace by multidimensional GC/MS/sniffing. J. Agric. Food Chem. 43: 748-752.
3. Aston, J.W. and Creamer, L.K. 1986. Contribution of the components of the water-soluble fraction to the flavor of Cheddar cheese. N.Z. J. Dairy Sci. Technol. 21: 229-248.
4. Aston, J.W. and Douglas, K. 1983. The production of volatile sulfur compounds in Cheddar cheeses during accelerated ripening. Aust. J. Dairy Technol. 38: 66-70.
5. Aston, J.W. and Dulley, J.R. 1982. Cheddar cheese flavor. Aust. J. Dairy Technol. 37: 59-64.
6. Aston, J.W., Fedrick, I.A., Durward, I.G., and Dulley, J.R. 1983. The effect of elevated ripening temperatures on proteolysis and flavor development in Cheddar cheese. I: Higher initial storage temperature. N.Z. J. Dairy Sci. Technol. 18: 143-151.
7. Aston, J.W., Giles, J.E., Durward, I.G., and Dulley, J.R. 1985. Effect of elevated ripening temperatures on proteolysis and flavor development in Cheddar cheese. J. Dairy Res. 52: 565-572.
8. Bakker, J. and Law, B.A. 1994. Cheese flavors. Ch.18 in Understanding Natural Flavors, J.R. Piggot and A. Paterson (Eds.), p. 283-297. Blackie Academic & Professional, Glasgow, UK.
9. Barlow, I., Lloyd, G.T., Ramshaw, E.H., Miller, A.J., McCabe, G.P., and McCabe, L. 1989. Correlations and changes in flavor and chemical parameters of Cheddar cheeses during maturation. Aust. J. Dairy Technol. 44: 7-18.
10. Chin, H.W., Bernhard, R.A., and Rosenberg, M. 1996. Application of solid phase microextraction for the analysis of cheese volatiles. J. Food Sci. 61: 1118-1122, 1128.
11. Christensen, K.R. and Reineccius, G.A. 1995. Aroma extract dilution analysis of aged Cheddar cheese. J. Food Sci. 60: 218-220.
12. Dacremont, C., and Vickers, Z. 1994. Concept matching technique for assessing importance of volatile compounds for Cheddar cheese aroma. J. Food Sci., 59: 981-985.
13. Dulley, J.R. and Grieve, P.A. 1974. Volatile fatty acid production in Cheddar cheese. Aust. J. Dairy Technol. 29: 120-123.
14. Eaton, D.C. 1994. Dairy flavors. Ch. 6 in Bioprocess Production of Flavor, Fragrance, and Color Ingredients. A. Gabelman (Ed.), p. 169-203. John Wiley & Sons, New York.
15. Fedrick, I.A., Aston, J.W., Durward, I.F., and Dulley, J.R. 1983. The effect of elevated ripening temperatures on proteolysis and flavor development in Cheddar cheese. II. High temperature storage midway through ripening. N.Z. J. Dairy Sci. and Technol. 18: 253-260.
16. Fox, P.F., Singh, T.K., and McSweeney, P.L.H. 1995. Biogenesis of flavor compounds in cheese. In Chemistry of Structure-Function Relationship in Cheese. E.L. Malin and M.H. Tunick (Eds.), p 59-98. Plenum Press, New York.
17. Grazier, C.L., Bodyfelt, F.W., McDaniel, M.R., and Torres, J.A. 1991. Temperature effects on the development of Cheddar cheese flavor and aroma. J. Dairy Sci. 74: 3656-3668.
18. Jeon, I.K. 1994. Flavor chemistry of dairy lipids. Ch.14 in Lipids in Food Flavors. C.-T. Ho and T.G. Hartman (Ed.), p.196-207. American Chemical Society, Washington, DC.
19. Keen, A.R. and Walker, N.J. 1974. Diacetyl, acetoin, 2,3-butyleneglycol, 2-butanone and 2-butanol concentrations in ripening Cheddar cheese. J. Dairy Res. 41: 65-71.
20. Lin, J.C.C. and Jeon, I.J. 1985. Headspace gas sampling/GC method for the quantative analysis of volatile compounds in cheese. J. Food Sci. 50: 843-846.
21. Lin, J.C.C. and Jeon, I.J. 1987. Effect of commercial food grade enzymes on free fatty acid profiles in granular Cheddar cheese. J. Food Sci. 52: 78-83, 87.
22. Marsili, R. 1985. Monitoring chemical changes in Cheddar cheese during aging by high performance liquid chromatography and gas chromatography techniques. J. Dairy Sci. 68: 3155-3161.
23. Schieberle, P., Gassenmeier, K., Guth, H., Sen, A., and Grosch, W. 1993. Character impact odor compounds of different kinds of butter. Lebensm.-Wiss. u.-Technol. 26: 347-356.
24. Seitz, E.W. 1990. Microbial and enzyme-induced flavors in dairy foods. J. Dairy Sci. 73: 3664-3691.
25. Vandeweghe, P. and Reineccius, G.A. 1990. Comparison of flavor isolation techniques applied to Cheddar cheese. J. Agric. Food Chem. 38: 1549-1552.
26. Wong, N.P., Ellis, R., and LaCroix, D.E. 1975. Quantitative determination of lactones in Cheddar cheese. J. Dairy Sci. 58: 1437-1441.
27. Yang, W.T. and Min, D.B. 1994. Dynamic headspace analyses of volatile compounds of Cheddar and Swiss cheese during ripening. J. Food Sci. 59: 1309-1312.
28. Yang, X. and Peppard, T. 1994. Solid-phase microextraction for flavor analysis. J. Agric. Food Chem. 42: 1925-1930.