Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
The aroma-active compounds that contribute to the rosy/floral flavor in Cheddar cheese were characterized using both instrumental and sensory techniques. Two cheeses (>12 months old) with rosy/floral flavor and two Cheddar cheeses of similar ages without rosy/floral flavors were selected. After direct solvent extraction/solvent-assisted flavor evaporation and separation into neutral/basic and acidic fractions, samples were analyzed by gas chromatography-olfactometry with aroma extract dilution analysis. Selected compounds were quantified using internal standard methodology. Some of the intense aroma-active compounds in the neutral basic fraction of the rosy/floral cheeses included 2-phenethanol (rosy), phenylethyl acetate (rosy), and phenylacetaldehyde (rosy/floral). Quantification, threshold analysis, and sensory analysis of model cheeses confirmed that increased concentrations of phenylacetaldehyde and phenylacetic acid caused rosy/floral flavor when spiked into Cheddar cheese.
Carunchia Whetstine
Mary E
ME
Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695, USA.
Cadwallader
Keith R
KR
Drake
MaryAnne
M
D000079:Acetaldehyde / Q000031:analogs & derivatives* / Q000032:analysis; D000085:Acetates / Q000032:analysis; D002611:Cheese / Q000032:analysis*; D002849:Chromatography, Gas; D006801:Humans; D009812:Odorants / Q000032:analysis*; D010626:Phenylethyl Alcohol / Q000032:analysis; D013649:Taste
D000085:Acetates; D000079:Acetaldehyde; D010626:Phenylethyl Alcohol; C013192:phenylacetaldehyde