Evaluation of key flavor compounds in reduced- and full-fat cheddar cheeses using sensory studies on model systems

Journal of Sensory Studies

Volumn 26, Issue 4, 2011, Pages 278-290

  Kim, M K ^a   Drake, S L ^a   Drake, M A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHEDDAR CHEESE; MODEL SYSTEM; SENSORY PANELS; SENSORY PROPERTIES;

GAS CHROMATOGRAPHY; RATING;

FLAVOR COMPOUNDS;

EID: 79960959761     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2011.00343.x     Document Type: Article

References (48)

1. AGRAWAL, P. and HASSAN, A.N. 2007. Ultrafiltered milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture. J. Dairy Sci. 90, 3110-3117.
2. AMERICAN SOCIETY FOR TESTING AND MATERIALS (ASTM). 1992. Standard practice for determination of odor and taste thresholds by a forced-choice ascending concentration series method of limits. E-679-91. In Annual Book of Standards. 15.07, pp. 35-39, ASTM, Philadelphia, PA.
3. ANDERSON, D.L., MISTRY, V.V., BRANDSMA, R.L. and BALDWIN, A.K. 1993. Reduced fat Cheddar cheese from condensed milk. Manufacture, compositions and ripening. J. Dairy Sci. 76, 2832-2844.
4. AUDOUIN, V., BONNET, F., VICKERS, Z.M. and REINECCIUS, G.A. 2001. Limitations in the use of odor activity values to determine important odorants in foods. In Gas Chromatography-Olfactometry (J.V. Leland, P. Scheiberle, A. Buettner and T.E. Acree, eds.) ACS Symposium Series, pp. 156-171, American Chemical Society, Washington, DC.
5. AVSAR, Y.K., KARAGUL-YUCEER, Y., DRAKE, M.A., SINGH, T.K., YOON, Y. and CADWALLADER, K.R. 2004. Characterization of nutty flavor in Cheddar cheese. J. Dairy Sci. 87, 1999-2010.
6. BURBANK, H. and QIAN, M.C. 2008. Development of volatile sulfur compound sin heat-shocked and pasteurized milk cheese. Int. Dairy J. 18, 811-818.
7. CADWALLADER, K.R., DRAKE, M.A., WHETSTINE, M.E. and SINGH, T.K. 2006. Characterisation of Cheddar cheese flavor by sensory directed instrumental analysis and model studies. Dev. Food Sci. 43, 157-160.
8. CHILDS, J.L. and DRAKE, M.A. 2009. Consumer perception of fat reduction in cheese. J. Sensory Studies 24, 902-921.
9. CHIN, H.W. and LINDSAY, R.C. 1994. Ascorbate and transition-metal mediation of methanethiol oxidation to dimethyl disulfide and dimethyl trisulfide. Food Chem. 49, 387-392.
10. CHRISTENSEN, K.R. and REINECCIUS, G.A. 1995. Aroma extract dilution analysis of aged Cheddar cheese. J. Food Sci. 60, 218-220.
11. COLLINS, Y.F., MCSWEENEY, P.L.H. and WILKINSON, M.G. 2003. Lipolysis and free fatty acid catabolism in cheese: A review of current knowledge. Int. Dairy J. 13, 841-866.
12. DABOUR, N., KHEADR, E., BENHAMOU, N., FLISS, I. and LAPOINTE, G. 2006. Improvement of texture and structure of reduced-fat Cheddar cheese by exopolysaccharide-producing Lactococci. J. Dairy Sci. 89, 95-110.
13. 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.
14. DIMOS, A., URBACH, G.E. and MILLER, A.J. 1996. Changes in flavor and volatiles of full-fat and reduced-fat Cheddar cheeses during maturation. Int. Dairy J. 6, 981-995.
15. DRAKE, M.A. and SWANSON, B.G. 1995. Reduced- and low-fat cheese technology: A review. Trends Food. Sci. Tech. 6, 366-369.
16. DRAKE, M.A. and CIVILLE, G.V. 2003. Flavor lexicons. Compr. Rev. Food Sci. 2, 33-40.
17. DRAKE, M.A., BOUTTE, T.T., LUEDECKE, L.O. and SWANSON, B.G. 1994. Milkfat sucrose polyesters as fat substitutes in Cheddar-type cheeses. J. Food. Sci. 59, 326-327.
18. DRAKE, M.A., HERRETT, W., BOYSTON, T.D. and SWANSON, B.G. 1996. Lecithin improves texture of reduced fat cheeses. J. Food Sci. 61, 639-642.
19. DRAKE, M.A., MCINGVALE, S.C., CADWALLADER, K.R. and CIVILLE, G.V. 2001. Development of a descriptive sensory language for Cheddar cheese. J. Food Sci. 66, 1422-1427.
20. DRAKE, M.A., MIRACLE, R.E. and MCMAHON, D.J. 2010. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses. J. Dairy Sci. 93, 5069-5081.
21. DRAKE, S.L., GERARD, P.D. and DRAKE, M.A. 2008. Consumer preferences for mild Cheddar cheese flavor. J. Food Sci. 73, S449-S455.
22. DRAKE, S.L., LEE, S.L., CLARK, S., LOPETCHARAT, K. and DRAKE, M.A. 2009. Mapping regional differences in consumer liking for sharp Cheddar cheeses. J. Food Sci. 74, S276-S285.
23. HAAHR, A.M., BREDIE, W.L.P., STAHNKE, L.H., JENSEN, B. and REFSGAARD, H.H.F. 2000. Flavour release of aldehydes and diacetyl in oil/water systems. Food Chem. 71, 355-362.
24. KARAGUL-YUCEER, Y., DRAKE, M.A. and CADWALLADER, K.R. 2004. Evaluation of the character impact odorants in skim milk powder by sensory studies on model mixtures. J. Sensory Studies 19, 1-13.
25. LAWLESS, H., HARONO, C. and HERNANDEZ, S. 2000. Thresholds and supra-threshold intensity functions for capsaicin in oil and aqueous based carriers. J. Sensory Studies 15, 437-447.
26. LEKSRISOMPONG, P.P., BARBANO, D.M., FOEGEDING, A.E., GERARD, P. and DRAKE, M.A. 2010. The roles of fat and pH on the detection thresholds and partition coefficients of three compounds: Diacetyl, δ-decalctone and furaneol. J. Sensory Studies 25, 347-370.
27. MCGORRIN, R.J. 2002. Character impact compounds: Flavors and off-flavors in foods. In Flavor, Fragrance, and Odor Analysis (R. Marsili, ed.) pp. 375-413, Marcel Dekker Inc., New York, NY.
28. MEILGAARD, M.M., CIVILLE, G.V. and CARR, B.T. 1999. Sensory Evaluation Techniques, 3rd Ed., CRC Press, Inc., Boca Raton, FL.
29. MEYNIER, A., GARILLON, A., LETHUAUT, L. and GENOT, C. 2003. Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream. Lait 83, 223-225.
30. MILO, C. and REINECCIUS, G.A. 1997. Identification and quantification of potent odorants in regular-fat and low-fat mild Cheddar cheese. J. Agric. Food Chem. 45, 3590-3594.
31. MISTRY, V.V. 2001. Low fat cheese technology. Int. Dairy J. 11, 413-422.
32. MOLINSPIRATION CHEMINFORMATICS. 1986. Nova ulica, slovak republic. (accessed July 12, 2009).
33. NELSON, B.K. and BARBANO, D.M. 2004. Reduced-fat Cheddar cheese manufactured using a novel fat removal process. J. Dairy Sci. 87, 841-853.
34. NURSTEN, H. and REINECCIUS, G.A. 1996. Workshop on current and future problems in flavor research. In Flavor Science (A.J. Talyor and D.S. Mottram, eds.) pp. 459-461, The Royal Society of Chemistry, Cambridge, U.K.
35. QIAN, M.C. and BURBANK, H.M. 2007. Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction gas chromatography-PFPD. In Flavor of dairy products Vol. 971 ACS Symposium Series (K. Cadwallader, M. Drake and R. McGorrin, eds.) pp. 135-154, American Chemical Society, Washington, DC.
36. QIAN, M. and REINECCIUS, G.A. 2003. Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value. J. Dairy Sci. 86, 770-776.
37. RELKIN, P., FABRE, M. and GUICHARD, E. 2004. Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions. J. Agric. Food Chem. 52, 6257-6263.
38. ROBERTS, D.D., POLLIEN, P. and ANTILLE, N. 2003. Comparison of nosespace, headspace and sensory intensity ratings for the evaluation of flavor absorption by fat. J. Agric. Food Chem. 51, 3636-3642.
39. ROGERS, N.R., DRAKE, M.A., DAUBERT, C.R., MCMAHON, D.J., BLETSCH, T.K. and FOEGEDING, E.A. 2009. The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture. J. Dairy Sci. 92, 4756-4772.
40. SINGH, T., DRAKE, M.A. and CADWALLADER, K.R. 2003. Flavor of Cheddar cheese: A chemical and sensory perspective. Compr. Rev. Food Sci. 2, 166-189.
41. VAN GEMERT, L.J. 2003. Odour Thresholds Compilations of Odour Threshold Values in Air, Water and Other Media, 2003 Ed., Oliemans Punter & Partners BV, Utrecht, The Netherlands.
42. WHETSTINE, M.E., CADWALLADER, K.R. and DRAKE, M.A. 2005. Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese. J. Agric. Food Chem. 53, 3126-3132.
43. WHETSTINE, M.E., DRAKE, M.A., BROADBENT, J.R. and MCMAHON, D.J. 2006a. Enhanced nutty flavor formation in Cheddar cheese made with a malty Lactococcus lactis adjunct culture. J. Dairy Sci. 89, 3277-3284.
44. WHETSTINE, M.E., DRAKE, M.A., NELSON, B.K. and BARBANO, D.M. 2006b. Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process. J. Dairy Sci. 89, 505-517.
45. WHETSTINE, M.E., KARAGUL-YUCEER, Y., AVSAR, Y.K. and DRAKE, M.A. 2003. Identification and quantification of character aroma components in fresh Chevre-style goat cheese. J. Food Sci. 68, 2441-2447.
46. WHITSON, M.E., MIRACLE, R.E. and DRAKE, M.A. 2010. Sensory characterization of chemical components responsible for cardboard flavor in whey protein. J. Sensory Studies 25, 616-636.
47. YANG, B. and VICKERS, Z.M. 2004. Optimization of Cheddar cheese taste in model cheese systems. J. Food Sci. 69, S229-S236.
48. YATES, M.D. and DRAKE, M.A. 2007. Texture properties of Gouda cheese. J. Sensory Studies 22, 493-506.