Characterization of Nutty Flavor in Cheddar Cheese

Avşar, Yahya Kemal; Karagül‐Yüceer, Yonca; Drake, M.A.; Singh, Tanoj K.; Yoon, Youngmo; Cadwallader, Keith R.

doi:10.3168/jds.s0022-0302(04)70017-x

Cited by 144 publications

(113 citation statements)

References 40 publications

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“…Identification of the volatiles was based on the comparison of the mass spectra of unknown compounds with those in the National Institute of Standards and Technology (NIST, 2008) and Wiley Registry of Mass Spectral Data, 7th Edition databases (WILEY, 2005). Quantification of the volatile compounds was positively calculated from the relative abundance of volatile compounds using the Equation given below (Avşar et al, 2004). Methyl pentanoic acid and 2-methyl-3-heptanone were used as an internal standard (IS) for acidic and neutral-basic character compounds, respectively.…”

Section: Identifi Cation and Quantifi Cation Of Volatile Compoundsmentioning

confidence: 99%

Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences

2014

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SUMMARY:The sensory descriptions, aromatic profiles and consumer preferences of poppy seed oils produced from three poppy varieties (ofis3, ofis4, and ofis8) by cold pressing were studied. Roasting and enzyme treatments were applied to the seeds prior to cold pressing. In addition, 75 different volatiles were quantified by GC-MS analysis. A flavor profile analysis was made with 9 panelists and 12 terms were identified for the description of the oil. The results shown that, only earthy term scores were different among the seed varieties, while treatments have caused differences in roasted, hazelnut, hay and sweet aromatic terms. Roasting and enzyme treatments decreased hay and increased sweet aromatic values. The enzyme treatment of the poppy seeds enhanced fermented and waxy scores in the cold press oils. 1-hexanol, 2-heptanone, 2-pentanone, 2-pentyl furan, 3-ethyl-2-methyl 1,3-hexadiene, 2-(dimethylamino)-3-phenylbenzo[b]thiophene, 3-octen-2-one, 4-hydroxyphenylacetic acid, alpha-pinene, limonene, dimethyl sulfone, mercaptoacetic acid, hexanal and nonanal were quantified as the major volatiles in all treatment groups. Consumer test results indicated that roasted samples are more liked, and the yellow (ofis4) roasted sample was identified as the most preferred (53.55%) oil by consumers. This study provides the first sensory descriptive definitions and consumer preferences for poppy seed oils. KEYWORDS:Cold Press; Consumer Acceptance; Flavor Profile Analysis; Poppy seed Oil; Roasting; Volatiles RESUMEN: Aceites de semillas de amapola prensados en frio: Propiedades sensoriales, perfiles aromáticos y preferencias del consumidor. En este trabajo, se analizan las descripciones sensoriales, perfiles aromáticos y preferencias de los consumidores de aceites de semillas de amapola producidosmediante prensado en frío a partir de tres variedades (ofis3, ofis4, y ofis8).Previo al prensado en frío, a las semillas se aplicóuna fase de tostado y un tratamiento enzimático. Además del análisis GC-MS donde se cuantificaron 75 compuestos volátiles, el perfil del sabor,realizado con 9 panelistas,logra identificar 12 términos descriptores. Los resultados muestran que, solamente la puntuación del término "terroso" fue diferente entre las variedades de semillas, también los tratamientos provocan diferencias en los términos, tostado, avellana, heno y aromas dulces. El tostado y los tratamientos enzimáticos disminuyeron la puntuación de heno y aumentó los valores de aromático dulce. El tratamiento enzimático de las semillas de amapola mejora los valores de fermentado y cera en los aceites prensados en frío. Los principales compuestos volátiles cuantificados en todos los grupos y tratamientos fueron:1-hexanol, 2-heptanona , 2-pentanona, furano 2-pentilo, 3-etil-2-metil 1,3-hexadieno, 2-(dimetilamino)-3-fenilbenzo[b]-tiofeno, 3-octen-2-one, ácido 4-hidroxifenilacético, alfa-pineno, limoneno, dimetilsulfona, ácido mercaptoacé-tico, hexanal y nonanal. Los resultados de las pruebas de consumo indican que las muestras tostadas son las que más...

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Section: Identifi Cation and Quantifi Cation Of Volatile Compoundsmentioning

confidence: 99%

Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences

2014

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“…Avsar et al [27] found that specific volatile chemical compounds, the Strecker aldehydes: 2-methypropanol, 2-methylbutanal and 3-methylbutanal were detected in higher amounts in Cheddar cheeses with nutty flavours when compared with Cheddar cheeses without nutty flavours. They also reported that most nutty flavoured Cheddar cheeses are older.…”

Section: Resultsmentioning

confidence: 99%

Analysis of the volatile components of Cheddar cheese by direct thermal desorption‐GC×GC‐TOF/MS

Göğüş

Özel

Lewis

2006

J of Separation Science

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Analysis of the volatile components of Cheddar cheese by direct thermal desorption-GC6GC-TOF/MSVolatile compounds were isolated from Cheddar cheese using direct thermal desorption (DTD) and analysed using comprehensive 2-D GC (GC6GC) coupled with TOF MS (TOF/MS). In total 12 aldehydes, 13 acids, 13 ketones, 5 alcohols, 3 hydrocarbons and 9 miscellaneous compounds were identified at desorption temperatures of 100, 150, 200 and 2508C using mature Cheddar cheese. A temperature of 1508C was found to be optimum for the DTD of volatiles from mature Cheddar cheese. The major components were acetic acid, butanoic acid, 3-hydroxy-2-butanone and 2,3-butanediol. A DTD temperature of 1508C was used to observe the effect of maturation (mild, medium or mature) on the volatiles of Cheddar cheese. The major components of the volatiles of mild, medium and mature Cheddar cheese were almost the same. However, their percentage compositions were found to change with the stage of maturity. DTD is simple, fast and requires only a small amount of sample (approximately 10 mg) and works well with comprehensive GC6GC-TOF/MS. Comprehensive GC also separated a number of components which remained overlapped on the single column, such as octane and hexanal.

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“…An example of this is seen in a study done by Avsar et al, 2004, where an attempt to characterise the nutty flavour of cheese was made. Specific instrumental analysis and sensory analysis was used to identify specific chemical compounds that are associated with particular flavours in cheese.…”

Section: Resultsmentioning

confidence: 99%

Sensory Evaluation as a Tool in Determining Acceptability of Innovative Products Developed by Undergraduate Students in Food Science and Technology at The University of Trinidad and Tobago

Singh-Ackbarali

Maharaj

2014

JCT

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This paper discusses the comprehensive and practical training that was delivered to students in a university classroom on how sensory evaluation can be used to determine acceptability of food products. The report presents how students used their training on sensory evaluation methods and analysis and applied it to improving and predicting acceptability of new innovative products that they developed. Students were exposed to and trained on performing some of the major sensory test methods, including discrimination, descriptive, and affective tests. They were also exposed to exercises which involved them physically setting up a test area, presenting samples that were coded and properly displayed, collating data from sensory evaluation questionnaires, statistical analysis of data collated and the use of the results of the analysis to make decisions on product acceptability and improvement. Students successfully applied their training and were able to not only get feedback on the specific food characteristics of their products that could be improved but were also able to conclude that the products they presented to the panelists were acceptable and that the panelists had a highly positive attitude towards eating the products and even purchasing if these were to become available in the market. Since appropriate statistical analysis was applied for the different sensory evaluation methods used for each of the different products, valid information and conclusions that can prove product quality and acceptability was gathered and can be presented to any product development and marketing departments in any food and beverage company that may wish to adopt and produce these products.

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Characterization of Nutty Flavor in Cheddar Cheese

Cited by 144 publications

References 40 publications

Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences

Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences

Analysis of the volatile components of Cheddar cheese by direct thermal desorption‐GC×GC‐TOF/MS

Sensory Evaluation as a Tool in Determining Acceptability of Innovative Products Developed by Undergraduate Students in Food Science and Technology at The University of Trinidad and Tobago

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