Relation of Flavor Development in Cheddar Cheese to Chemical Changes in the Fat of the Cheese

Ohren, J.A.; Tuckey, S.L.

doi:10.3168/jds.s0022-0302(69)86614-2

Cited by 79 publications

(31 citation statements)

References 12 publications

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“…It has long been known that Cheddar cheese does not develop correct flavour when made from skim milk or milk in which the fat has been replaced with other lipids [15,48,[59][60][61]. Lipolysis does not need to be very extensive to make a distinct contribution to the sensory properties of Cheddar cheese as free fatty acids can act as precursors for important flavour compounds (e.g., methyl ketones) [38] and short-and intermediatechain, even-numbered fatty acids (C 4:0 -C 12:0 ) have low flavour thresholds and each has a characteristic flavour note [3].…”

Section: Introductionmentioning

confidence: 99%

Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

O’Mahony

Sheehan

Delahunty

et al. 2005

Lait

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-Commercial Cheddar cheeses were ripened under each of 7 temperature-time treatments ranging in temperature from 4 to 12°C for a total of 270 d. The levels of total and individual free fatty acids (FFA), as measured by gas chromatography, increased with increasing ripening temperature and progressive ripening time for all 7 cheeses. Increasing ripening temperature by 4°C, from 8 to 12°C, resulted in a greater relative increase in the accumulation of FFA than a ripening temperature increase of the same magnitude from 4 to 8°C. While increasing ripening temperature and time resulted in increases in the levels of short-(C 4:0 -C 8:0 ), medium-(C 10:0 -C 14:0 ) and long-(C 16:0 -C 18:3 ) chain FFA, the greatest relative increases in FFA levels were found for those in the shortchain FFA class. The results also suggested that the use of higher temperatures during the early stages of ripening (1 to 60 d) was most effective at accelerating lipolysis. Descriptive analysis was used for assessment of the sensory properties of the cheeses during ripening. Cheddar cheese ripened at high temperature (12°C) developed flavour and aroma profiles to an intensity characteristic of typical mature Cheddar cheese in a relatively short time (120 d). Conversely, irrespective of ripening time, Cheddar cheese ripened at low temperature (4°C) did not attain the flavour and aroma characteristics typical of mature Cheddar cheese.Cheddar cheese / ripening temperature / lipolysis / flavour / free fatty acids

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Section: Introductionmentioning

confidence: 99%

Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

O’Mahony

Sheehan

Delahunty

et al. 2005

Lait

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“…In low-fat products like miso, there is an increased cross-linking within the curd/paste beginning in the early stage of maturation and persisting in the matured miso. It has been reported that cheddar cheese made from non-fat milk does not develop full aroma, even after 12 months [36]; however, substituting vegetable or even mineral oil for milk fat seems to favor a certain aroma development in cheddar cheese [37]. It is suggested that the fatty acid composition and natural emulsion of soybean/fish fat are important for flavor development.…”

Section: Catabolic Products Of Fatty Acidsmentioning

confidence: 99%

Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis

Giri¹,

Ohshima

2012

IJNFS

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Abstract:The evolution of aroma-active compounds during the maturation of lizardfish meat and soybean miso was quantified and characterized using the purge-and-trap method for volatile isolation. The results revealed that miso prepared from lizardfish meat and soybeans is the result of alcoholic fermentation rather than acid fermentation. The miso prepared from soybeans matured earlier (60-90 days) than that prepared from lizardfish meat (135 days). The constancy in the volatile lipid-oxidation products, including certain aldehydes and ketones, indicated the oxidative stability of both miso products throughout the fermentation period. The present findings indicated several compounds responsible for miso aroma, including 2-methylpropanal, 3-methylbutanal, 3-methyl-1-butanol, ethyl isobutyrate, 2-methylethyl butanoate, 3-methylethyl butanoate, ethyl decanoate, 2,3-butanedione, dimethyl trisulfide, methional, and 2-methyl butanoic acid. The formation of aldehyde can be attributed to the decomposition of hydroperoxides and peroxyl radicals, which are supposed to be initial products of oxidized fat. The volatile ketones were most likely the products of lipid and/or amino acid degradation also could possibly be produced from secondary degradation reactions involving diverse substances from the lipid during fermentation and/or may be derived from the Maillard reaction. Formation of the major volatiles in miso products were suggested as a combined effect of fungal metabolism of amino acids, sugars, and lipids, as well as the Maillard reaction during the fermentation period. The major difference between miso prepared from lizardfish meat and that from soybeans was the relative abundance of those odor-active compounds that finally characterize the products. Substrate specificmetabolic capacity of A. oryzae and the Maillard reaction were presumed to determine the flavor profile of the end product of miso.

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“…Lipolysis is the principal contributor of free fatty acids of chain length C4 or greater (Reiter et al 1967;Ohren and Tuckey, 1969;and Foda et al 1974). Although most researchers agree that rancidity develops (i.e., an objectionable odor) when free fatty acid levels reach excessive levels (Kristoffersen and Gould, 1957;Bills and Day, 1964;Ohren and Tuckey, 1965;Deeth and Fitz-Gerald, 1975;and Law et al 1976c), there is no consensus on the contribution of fatty acids to Cheddar cheese flavor development.…”

Section: Role Of Microorganismsmentioning

confidence: 99%

“…Although most researchers agree that rancidity develops (i.e., an objectionable odor) when free fatty acid levels reach excessive levels (Kristoffersen and Gould, 1957;Bills and Day, 1964;Ohren and Tuckey, 1965;Deeth and Fitz-Gerald, 1975;and Law et al 1976c), there is no consensus on the contribution of fatty acids to Cheddar cheese flavor development. Kristoffersen andGould (1958, 1960), Kristoffersen (1967), Ohren and Tuckey (1969), Singh and Kristoffersen (1970), Harper (1959), Walker (1961), Patton (1963), Foda et al (1974), and Harper et al (1979) concluded in favor of the participation of fatty acids in the flavor of Cheddar. But others, Reiter et al (1966Reiter et al ( , 1967, Singh and Kristoffersen (1971), , Dacre (1955), and Manning and Price (1977) concluded that fatty acids do not have a direct contribution to Cheddar flavor.…”

Section: Role Of Microorganismsmentioning

confidence: 99%

Flavor Chemistry

Reineccius

1995

Source Book of Flavors

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Relation of Flavor Development in Cheddar Cheese to Chemical Changes in the Fat of the Cheese

Cited by 79 publications

References 12 publications

Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

Dynamics of Aroma-Active Volatiles in Miso Prepared from Lizardfish Meat and Soy during Fermentation: A Comparative Analysis

Flavor Chemistry

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