The analysis of volatile substances associated with Cheddar-cheese aroma

Manning, D. J.; Robinson, Heather

doi:10.1017/s0022029900014369

Cited by 44 publications

(22 citation statements)

References 13 publications

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“…Manning and Robinson (1973) reported that H 2 S, methanethiol, dimethylsulfide, diacetyl, methyl ketones, and volatile fatty acids play important roles in Cheddar cheese flavor. Sulfur compounds, such as dimethyl disulfide, which originate from methionine, generally have low odor threshold values and powerful odors, which are described as "sulfurous" and "cabbage-", "onion-", or "garlic-like".…”

Section: Methyl Ketones Have Been Identified In Cheddar Cheesementioning

confidence: 99%

Effects of Flavor and Texture on the Desirability of Cheddar Cheese during Ripening

Iwasawa

Suzuki-Iwashima

Iida

et al. 2014

FSTR

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We investigated factors that affect the desirability of Cheddar-type cheeses among collegiate women in Japan using sensory and instrumental analyses. The sensory characteristics of seven Cheddar cheeses were analyzed, i.e., volatile composition; fatty acid composition; low molecular weight compounds including amino acids, amines, and organic acids; texture; and color. PCA models based on the sensory attributes and instrumental analyses of the cheeses demonstrated that the texture, pH, flavor intensity, and amount of amino acids in Cheddar cheeses affected their desirability. Volatile compounds detected by headspace SPME-GC/MS explained the flavor intensity, whereas those detected by SDE-GC/MS were related to a desirable aroma after eating. The descriptive sensory analysis showed that "butter" and "mango" aroma characteristics, which were related to methyl ketone and ester volatile compounds, were important factors that affected Cheddar cheese desirability. The sensory properties changed throughout ripening because of variations in these components.

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Section: Methyl Ketones Have Been Identified In Cheddar Cheesementioning

confidence: 99%

Effects of Flavor and Texture on the Desirability of Cheddar Cheese during Ripening

Iwasawa

Suzuki-Iwashima

Iida

et al. 2014

FSTR

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confidence: 99%

Coryneform Bacteria Producing Methane Thiol

Sharpe¹,

Law²,

Phillips³

1976

Journal of General Microbiology

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Recent Ivork on Cheddar cheese flavour has implicated methane thiol (CH,SH) as an important constituent of Cheddar aroma (Manning & Robinson, 1973;Manning, 1974). To determine whether this compound might be a metabolite of the bacterial flora of the cheese, isolates from milk and Cheddar cheese were examined for their ability to produce methane thiol. Among such isolates were a number of methane thiol-producing coryneform bacteria. Although methane thiol-producing bacteria have been described previously (Kadota & Ishida, I 972), we are not aware of any reports that coryneform bacteria have this ability. Accordingly these organisms are described in this paper. M E T H O DSJsolutc)s. Strains were isolated from raw milk and from homogenates of cheese curd and Cheddar cheese by enrichment using a mineral mix [containing ( 7;): K,HP04, 0.2; KH,PO,,or by direct plating on milk agar (skim-milk, 30 %; agar, 2 %). All isolates were tested for the production of methane thiol from L-methionine (see below). Positive strains were examined microscopically, and representative cornyeform bacteria were tested physiologically, and examined for the presence or absence of nieso or LL-diaminopimelic (DAP) acids and of arabinose in the cell wall.Luboratorji strains. Reference strains of A rtlirobacter tuniescens ~~1~8 9 14, Breiibacteriunz linens ~crn8546 and non-pigmented grey-white strains of coryneform bacteria, previously isolated from Limburger and Meshanger cheese by Mulder et al. (1966) and further described by Crombach (1972, I974), were included for comparison in many tests.G'cwerd ciiltiirv of' strains. Oxoid Nutrient Broth (NB) or Nutrient Agar (NA) were used. Cultures were incubated at 30 "C unless otherwise stated. Tests for physiological characteristicsCutctlrse was detected after 2 days incubation in NB, using the method of Harrigan & McCance ( I 966).Optirnirin growth tvmperatures were determined by measuring extinctions at 580 nm after growth in NB for 4 days at 22, 30, 37, and 40 "C (Lumetron Colorimeter model 401, Photovolt Corp., New York, U.S.A.).Heat resistance: cultures (0-1 ml) were inoculated into NB, heated to 60+o.r "C for 30 min, and then plated on NA.Morptiologicd changes were observed on the EYGA medium described by Cure & Keddie (1972).Aerobic growth: tested according to the method of Hugh & Leifson (1953).

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“…studied the formation of methanethiol in Cheddar cheese and concluded that it was unlikely to be the product of bacteria or their enzymes. Methanethiol has been identified in cheese by , , Manning and Robinson (1973), Manning (1974), and Manning and Moore (1979). Manning (1974) showed a strong relationship between the concentration of methanethiol in the headspace and the flavor intensity of Cheddar cheese.…”

Section: Flavor Chemistry 91mentioning

confidence: 99%

Flavor Chemistry

Reineccius

1995

Source Book of Flavors

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The analysis of volatile substances associated with Cheddar-cheese aroma

Cited by 44 publications

References 13 publications

Effects of Flavor and Texture on the Desirability of Cheddar Cheese during Ripening

Effects of Flavor and Texture on the Desirability of Cheddar Cheese during Ripening

Coryneform Bacteria Producing Methane Thiol

Flavor Chemistry

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