| Title: | Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese |
| Author(s): | Carunchia Whetstine ME; Cadwallader KR; Drake M; |
| Address: | "Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695, USA" |
| ISSN/ISBN: | 0021-8561 (Print) 0021-8561 (Linking) |
| Abstract: | "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" |
| Keywords: | "Acetaldehyde/*analogs & derivatives/analysis Acetates/analysis Cheese/*analysis Chromatography, Gas Humans Odorants/*analysis Phenylethyl Alcohol/analysis *Taste;" |
| Notes: | "MedlineCarunchia Whetstine, Mary E Cadwallader, Keith R Drake, MaryAnne eng Research Support, Non-U.S. Gov't 2005/04/14 J Agric Food Chem. 2005 Apr 20; 53(8):3126-32. doi: 10.1021/jf048278o" |
