of Cheddar cheese, which in turn has major consequences on flavor and texture development.The present review outlines Cheddar cheese, which in turn has major consequences on flavor and texture development.The present review outlines Cheddar cheese, which in turn has major consequences on flavor and texture development.The present review outlines Cheddar cheese, which in turn has major consequences on flavor and texture development.The present review outlines Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and instrumental, of Cheddar flavor and flavor compounds are also detailed here. instrumental, of Cheddar flavor and flavor compounds are also detailed here. instrumental, of Cheddar flavor and flavor compounds are also detailed here. instrumental, of Cheddar flavor and flavor compounds are also detailed here. instrumental, of Cheddar flavor and flavor compounds are also detailed here.

A standardized descriptive language for Cheddar cheese flavor was developed and validated. Representative Cheddar cheeses (240) were collected. Fifteen individuals from industry, academia, and government participated in a 3-d roundtable discussion to generate descriptive flavor terms. A highly trained descriptive panel (n = 11) refined the terms and identified references. Cheddar cheeses (24) were presented to the panel for validation with the identified lexicon. The panel differentiated the 24 Cheddar cheeses as determined by univariate and multivariate analysis of variance (P < 0.05). Twenty-seven terms were identified to describe Cheddar flavor. Seventeen descriptive terms were present in most Cheddar cheeses. A standard sensory language for Cheddar cheese will facilitate training and communication between different research groups.

Natural (raw) and roasted hazelnuts were compared for their differences in volatile components and sensory responses. A total of 79 compounds were detected in both hazelnuts, of which 39 (27 positive, 5 tentative, and 7 unknown) were detected in natural hazelnut and 71 (40 positive, 14 tentative, and 17 unknown) were detected in roasted hazelnut. These included ketones, aldehydes, pyrazines, alcohols, aromatic hydrocarbons, furans, pyrroles, terpenes, and acids. Pyrazines, pyrroles, terpenes, and acids were detected in roasted hazelnut only. Concentrations of several compounds increased as a result of roasting and these may play significant roles in the flavor of roasted hazelnut. Pyrazines together with ketones, aldehydes, furans, and pyrroles may contribute to the characteristic roasted aroma of hazelnut. Descriptive sensory analysis (DSA) showed that some flavor attributes such as "aftertaste", "burnt", "coffee/chocolate-like", "roasty", and "sweet" were rated significantly higher in roasted hazelnut compared to its natural counterpart. Natural and roasted hazelnuts can be distinguished using these attributes.

Application of aroma extract dilution analysis (AEDA) on the volatile components of low-, medium-, and high-heat-treated nonfat dry milks (NDM) revealed aroma-active compounds in the log(3) flavor dilution (log(3) FD) factor range of 1 to 6. The following compounds contributed the highest log(3) FD factors to overall NDM flavor: 2,5-dimethyl-4-hydroxy-3(2H)-furanone [(Furaneol), burnt sugar-like]; butanoic acid (rancid); 3-(methylthio)propanal [(methional), boiled potato-like]; o-aminoacetophenone (grape-like); delta-decalactone (sweet); (E)-4,5-epoxy-(E)-2-decenal (metallic); pentanoic acid (sweaty); 4,5-dimethyl-3-hydroxy-2(5H)-furanone [(sotolon), curry]; 3-methoxy-4-hydroxybenzaldehyde [(vanillin), vanilla]; 2-acetyl-1-pyrroline and 2-acetyl-2-thiazoline (popcorn-like); hexanoic acid (vinegar-like); phenylacetic acid (rose-like); octanoic acid (waxy); nonanal (fatty); and 1-octen-3-one (mushroom-like). The odor intensities of Furaneol, butanoic acid, methional, o-aminoacetophenone, sotolon, vanillin, (E)-4,5-epoxy-(E)-2-decenal, and phenylacetic acid were higher in high-heat-treated samples than others. However, the odor intensities of lactones, 2-acetyl-1-pyrroline, and 2-acetyl-2-thiazoline were not affected by heat treatment. Sensory evaluation results also revealed that heat-generated flavors have a major impact on the flavor profile of NDM.