Cheddar cheese flavor.  Review of current progress

McGugan, W.A.

doi:10.1021/jf60202a017

Cited by 40 publications

(11 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As a result, considerable interest has focused on the enzymol-ogy and molecular biology of the lactococcal proteinase system and the impact that these enzymes have on desirable flavors and bitterness (Thomas and Mills, 1981;Kok, 1990;OIson, 1990). Free amino acids are thought to be precursors for background chee se flavor compounds, but the mechanism is largely undefined (McGugan, 1975;Adda et al, 1982;Law, 1987;OIson, 1990).…”

Section: Introductionmentioning

confidence: 99%

Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening

Weimer

Dias

Ummadi

et al. 1997

Lait

View full text Add to dashboard Cite

Summary-The influence of NaCl and reduced pH was determined for aminopeptidase, lipase/esterase and methanethiol-producing capability in selected lactic acid bacteria and brevibacteria in simulated cheese-like conditions. The observations on simulated cheese-like conditions were confirmed in 60% reduced-fat Cheddar cheese. The activity of each enzyme decreased with NaCI addition and when the pH was reduced to approximate Cheddar chee se conditions (5% NaCI, pH 5.2). Residual intracellular aminopeptidase activity was dominated by general aminopeptidase activity (aminopeptidase N and/or aminopeptidase C) in laboratory, simulated cheese-like conditions, and 60% reduced-fat Cheddar cheese curd. During chee se aging, totallipase/esterase activity peaked at 120 d then decreased, ev en though starter culture populations remained high. Methanethiol-producing capability occurred under cheese-like conditions in whole cells, but not in cell-free extracts. Met and Met-containing peptides induced methanethiol-producing capability for 2-3 generations and could be re-induced later in the growth cycle of Brevibacterium linens BL2. Aminopeptidase and lipase/esterase activity in reduced fat cheese were not correlated to an increase in Cheddar-type flavar, but a culture's methanethiol-producing capability was associated with higher chee se consumer preference scores. Results suggest that use of cheese-like conditions may aid in selecting cultures to cheddar cheese / ripenlng / flavor /Iactococcus /Iactobacillus / brevibacterlum / methanethiol production Résumé -Influence du NaCI et du pH sur les enzymes intracellulaires qui affectent l'affinage du cheddar. L'influence du NaCI et d'une réduction du pH a été déterminée sur les ami nopeptidases, les lipases/esterases, ainsi que l'aptitude à produire du méthanéthiol de bactéries lactiques et de brevibactéries sélectionnées dans des conditions de fabrications fromagères simulées. Les observations, dans ces conditions, étaient confirmées, dans le cas du cheddar à teneur en matières grasses réduites de 60 %. Les activités de chaque enzyme diminuaient avec l'addition de NaCI et lorsque le pH était abaissé à des niveaux proches des conditions de fabrication du cheddar (NaCI5 % et pH 5,2). L'activité aminopeptidasique intracellulaire résiduelle était dominée par l'activité aminopeptidasique générale (aminopeptidase Net/ou aminopeptidase C) au laboratoire, en conditions fromagères simulées, et dans un caillé de cheddar à teneur en MG réduite de 60 %. Pendant le vieillissement des fromages, l'activité totale lipase/esterase atteignait un pic à 120 jours puis diminuait, même si les populations de levains demeuraient élevées. L'aptitude à produire du métha-néthiol se manifestait en conditions fromagères simulées dans les cellules entières, mais non dans les extraits dépourvus de cellules. Les peptides Met et Met-contenant induisaient une aptitude à produire du méthanéthiol sur deux ou trois générations, et pouvaient être réinduits ultérieurement dans le cycle de croissance de Brevibactérium lin...

show abstract

Section: Introductionmentioning

confidence: 99%

Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening

Weimer

Dias

Ummadi

et al. 1997

Lait

View full text Add to dashboard Cite

show abstract

“…It is very difficult to conclude what compounds identified in any cheese produce its distintictive flavour, and Cheddar is no exception, with different conclusions from various analytical approaches. A flavour component balance theory (Mulder, 1952;McGugan, 1975) is strongly favoured; volatile compounds are almost certainly responsible for flavour character. Non-volatile compounds, found particularly in the aqueous fraction, may be responsible for the cheesiness and the intensity of flavour (Urbach, 1993).…”

Section: What Are the Compounds Responsible For Cheese Flavour?mentioning

confidence: 99%

“…The contributions of volatile sulphur compounds to flavour have received much attention, and many have been identified in cheeses, including H,S, CH,SH, carbonyl sulphide, carbon disulphide, dimethyl sulphide (DMS), dimethyl disu1phi.de (DMDS) (Lindsay & Rippe, 1986), dimethyl trisulphide (McGugan, 1975), methional (Day ef al., 1960 and SO, (Price & Manning, 1983). None has a typical cheese odour, but because of their low odour thresholds a contribution to flavour, for at least some of these, is most likely.…”

Section: What Are the Compounds Responsible For Cheese Flavour?mentioning

confidence: 99%

“…Cheddar cheese flavour is thought to be caused by a balance of a number of components, not any single impact compound (Mulder, 1952;McGugan, 1975) although Laing (1994) showed that humans can only discriminate and identify three or four odourants in a mixture and proposed two mechanisms, spatial and temporal filtering, to account for loss of information about individual odour constituents in mixtures.…”

Section: Perception Qfflavour Mixturesmentioning

confidence: 99%

See 1 more Smart Citation

Current methods to evaluate contribution and interactions of components to flavour of solid foods using hard cheese as an example

Delahunty

Piggott

1995

Int J of Food Sci Tech

View full text Add to dashboard Cite

The flavours of hard cheeses are derived from the balance of odourants and tastants released during their consumption, but the identity, and balance, of these tlavour-inducing compounds is still unknown for most cheeses. This can be attributed to the complexity of cheese composition and its analysis, of the processes occurring during consumption and the variations of human perception and expression of flavours. This review addresses some of the issues and methods being used to understand cheese flavour. It discusses factors which determine flavour release in the mouth, methods of preparation of extracts for analysis, sensory assessment of cheese flavour components and fractions, and of whole cheese, identification of odour active compounds and determination of their relative importance, temporal methods of analysis for flavour release and perception and methods of data analysis.

show abstract

“…The formation and complexity of flavors in various types of cheeses have been subjects of investigation by several researchers ( 10,20,32,63). Although each variety of cheese has its own characteristic flavor, extensive research has shown that all cheese flavors are generated mainly by the interaction of compounds produced by decomposition of milk constituents.…”

Section: Flavor Developmentmentioning

confidence: 99%

Flavor development in lactic fermentation of ultrafiltered cottage cheese whey

Rao

View full text Add to dashboard Cite

show abstract

Cheddar cheese flavor. Review of current progress

Abstract: Recent reexaminations of methods of isolating cheese volatiles are noted.

Cited by 40 publications

References 19 publications

Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening

Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening

Current methods to evaluate contribution and interactions of components to flavour of solid foods using hard cheese as an example

Flavor development in lactic fermentation of ultrafiltered cottage cheese whey

Contact Info

Product

Resources

About