Cheddar Cheese with Increased Polyunsaturated Fatty Acids

Cheese: Methods of Chemical Analysis

“…O'Keefe et al '97 separated cheese lipids by centrifugation at 40°C and subjected the lipid fraction to molecular distillation at 70°C and 10-5 mm Hg. Free fatty acids in the distillate were then removed by saponification and the lactones quantified by GC-MS. Wong et al 198 developed an adsorption chromatographic method using a column of aluminium oxide, sodium sulphate and Ce1ite 545 with which a cheese sample was mixed. The column was eluted with acetonitrile and the eluate concentrated prior to GC.…”

Cheddar cheese flavor. Review of current progress

“…The lactobacilli cheese developed a more pronounced Cheddar flavor, but the lactobacilli had little influence on the production of neutral high boiling point compounds. Wong et al (1973) found a correlation between the number and quantity of lactones and the age and flavor of cheese. Liebich et al (1970) identified about 120 compounds in Cheddar volatiles.…”

“…Manning and Robinson (1973) claim that the characteristic flavor can be produced by the low molecular weight fraction of Cheddar volatiles. Wong et al (1973) and O'-Keefe and coworkers (O' Keefe et al, 1969;O'Keefe, 1972) have been interested in the high boiling point fraction. Liebich et al (1970) suggest that free fatty acids are the basis for any cheese flavor, and that the characteristic aroma is due to the ratio of FFA and, in particular, to the composition of the mixture of other volatile components.…”

Asymmetric synthesis of δ‐lactones with lipase catalyst

“…; IR (NaCl, ν max / cm −1 ): 2956 (-CH3 ), 2933 (-CH 2 -), 2872 (-CH 3 ), 2862 (-CH 2 -), 1736 (C=O), 1242 (C-O). (R)-δ-nonalactone (R)-1b.…”