Characterisation of Cheddar cheese flavour by sensory directed instrumental analysis and model studies

Cadwallader, Keith R.; Drake, M.A.; Carunchia-Whetstine, Mary E.; Singh, Tanoj K.

doi:10.1016/s0167-4501(06)80037-3

Cited by 4 publications

(2 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furanone compounds (furaneol, homofuraneol and sotolone) were strongly associated with “burnt/brothy” flavor in both cheese models. Homofuraneol and furaneol have been identified as the compounds responsible for “brothy” and “burnt/brothy” flavors in low‐fat cheeses in the previous studies (Milo and Reineccius 1997; Cadwallader et al . 2006; Drake et al .…”

Section: Resultsmentioning

confidence: 97%

Evaluation of Key Flavor Compounds in Reduced- And Full-Fat Cheddar Cheeses Using Sensory Studies on Model Systems

Kim

Drake

2011

Journal of Sensory Studies

View full text Add to dashboard Cite

Recent flavor chemistry studies have identified flavor compounds at different concentrations in full-and low-fat Cheddar cheeses. The specific flavor contributions of these compounds in full-and low-fat cheese matrices have not been established. The purpose of this study was to evaluate the sensory response of Cheddar flavor compounds in model full-fat and 75% reduced-fat cheeses. Odor activity values (OAVs) for each compound in full-and reduced-fat cheeses were calculated. Each compound was then added to model cheeses created from 3-week-old full-and reducedfat Cheddar cheeses. A trained sensory panel (n = 8) evaluated the sensory properties of the cheese models. The final combination of compounds was incorporated into reduced-fat cheese models, and consumers (n = 85) evaluated perceivedaged Cheddar cheese aroma. Based on OAVs and perception of the individual compounds in cheese models, 12 key flavor compounds were identified.Target ideal concentrations of specific cheese flavor compounds in 75% reduced-fat cheese were determined. According to consumers, the perceived aged Cheddar cheese aroma intensity of reduced-fat model cheese with these added compounds was not different (P > 0.05) from the perceived Cheddar cheese aroma intensity of commercial aged full-fat Cheddar cheeses. PRACTICAL APPLICATIONThe market for reduced-fat Cheddar cheese is increasing as consumers become more health conscious. The structure and biochemistry of reduced-fat Cheddar cheeses are altered, and flavor and texture remain a challenge. This study established the role of 23 volatile compounds using descriptive analysis of cheese model systems. The impact of key compound concentration differences and how these differences affect sensory perception of cheese flavor in full-and 75% reduced-fat Cheddar cheeses were determined. These results provide guidance for mimicking aged Cheddar cheese flavor in reduced-fat cheese. Journal of Sensory Studies ISSN 0887-8250 KEY FLAVOR COMPOUNDS IN CHEDDAR CHEESE

show abstract

Section: Resultsmentioning

confidence: 97%

Evaluation of Key Flavor Compounds in Reduced- And Full-Fat Cheddar Cheeses Using Sensory Studies on Model Systems

Kim

Drake

2011

Journal of Sensory Studies

View full text Add to dashboard Cite

show abstract

“…Potato/brothy flavor has previously been reported in fluid whey and other dried whey ingredients and has been attributed to methional (Karagul-Yuceer et al, 2002;Mahajan et al, 2004;Carunchia Whetstine et al, 2005). Beefy/ brothy flavor has been documented in Cheddar cheese as well as sour cream and Greek yogurt and has been sourced to 2-methyl-3-furanthiol (Cadwallader et al, 2006;Desai et al, 2013;Shepard et al, 2013).…”

Section: Descriptive Analysismentioning

confidence: 95%

The role of sodium in the salty taste of permeate

Frankowski

Miracle

Drake

2014

Journal of Dairy Science

View full text Add to dashboard Cite

Many food companies are trying to limit the amount of sodium in their products. Permeate, the liquid remaining after whey or milk is ultrafiltered, has been suggested as a salt substitute. The objective of this study was to determine the sensory and compositional properties of permeates and to determine if elements other than sodium contribute to the salty taste of permeate. Eighteen whey (n=14) and reduced-lactose (n=4) permeates were obtained in duplicate from commercial facilities. Proximate analyses, specific mineral content, and nonprotein nitrogen were determined. Organic acids and nucleotides were extracted followed by HPLC. Aromatic volatiles were evaluated by gas chromatography-mass spectrometry. Descriptive analysis of permeates and model solutions was conducted using a trained sensory panel. Whey permeates were characterized by cooked/milky and brothy flavors, sweet taste, and low salty taste. Permeates with lactose removed were distinctly salty. The organic acids with the highest concentration in permeates were lactic and citric acids. Volatiles included aldehydes, sulfur-containing compounds, and diacetyl. Sensory tests with sodium chloride solutions confirmed that the salty taste of reduced-lactose permeates was not solely due to the sodium present. Permeate models were created with NaCl, KCl, lactic acid, citric acid, hippuric acid, uric acid, orotic acid, and urea; in addition to NaCl, KCl, lactic acid, and orotic acid were contributors to the salty taste.

show abstract

Flavours and Off-Flavours in Milk and Dairy Products

Cadwallader

Singh

2009

Advanced Dairy Chemistry

View full text Add to dashboard Cite

Characterisation of Cheddar cheese flavour by sensory directed instrumental analysis and model studies

Cited by 4 publications

References 6 publications

Evaluation of Key Flavor Compounds in Reduced- And Full-Fat Cheddar Cheeses Using Sensory Studies on Model Systems

Evaluation of Key Flavor Compounds in Reduced- And Full-Fat Cheddar Cheeses Using Sensory Studies on Model Systems

The role of sodium in the salty taste of permeate

Flavours and Off-Flavours in Milk and Dairy Products

Contact Info

Product

Resources

About