title: Characteristic aroma components of British Farmhouse Cheddar cheese.
abstract: Aroma components responsible for aroma typical of British Farmhouse Cheddar cheese were studied by aroma extract dilution analysis. Cheese extracts were prepared by direct solvent extraction, high-vacuum transfer, and class fractionation. Most aroma-active components of acidic and neutral/basic fractions have been previously associated with Cheddar cheese flavor. p-Cresol was mainly responsible for a "cowy-barny" note, whereas an intense "soil-like" note was due to 2-isopropyl-3-methoxypyrazine. At much lower odor intensity, 2-isobutyl-3-methoxypyrazine contributed a "bell pepper-like" note. Additionally, within the same wedge of cheese, the concentrations of p-cresol and 2-isopropyl-3-methoxypyrazine were lower at the narrow end (center) than at the rind side. Direct addition of p-cresol (> or =100 ppb) or 2-isopropyl-3-methoxypyrazine (> or =3 ppb) in a mild domestic Cheddar cheese resulted in increases in intensities of cowy/phenolic and earthy/bell pepper aroma notes.
authors: Department of Food Science, Burapha University, Chonburi 20131, Thailand.
authors: O
authors: O
authors: Suriyaphan
authors: M A
authors: MA
authors: Drake
authors: X Q
authors: XQ
authors: Chen
authors: K R
authors: KR
authors: Cadwallader
mesh_terms: D000818:Animals; D002611:Cheese / Q000032:analysis*; D003296:Cooking; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D008892:Milk; D009812:Odorants / Q000032:analysis*; D006113:United Kingdom