Cheddar Cheese Flavour - Its Formation in the Light of New Analytical Results

Lamparsky, Dietmar; Klimeš, Ivan

doi:10.1515/9783110844061-043

Cited by 18 publications

(5 citation statements)

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“…Benzaldehyde has been identified in cheeses such as Danbo (28) and Cheddar (30,31). McSweeney and Sousa (32) and Yvon and Rijnen (33) note that benzaldehyde may be formed from phenylalanine, which is most likely converted enzymatically into phenyl pyruvate, followed by splitting into benzaldehyde and phenylethanol.…”

Section: Resultsmentioning

confidence: 99%

Light-Induced Oxidation in Semihard Cheeses. Evaluation of Methods Used To Determine Levels of Oxidation

Mortensen

Sørensen

Stapelfeldt

2002

J. Agric. Food Chem.

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Light-induced oxidation in Havarti cheese (38% fat) stored in the dark and exposed to fluorescent light was evaluated by an array of chemical, physical, and spectroscopic methods. Light-induced changes were noticeable already after short exposure times (<12 h). A clear differentiation between samples stored in the dark and samples exposed to 1000 lx fluorescent light was obtained by means of the following methods: color measurements (a values), peroxide value determinations, and evaluations of volatile oxidation products by solid-phase microextraction gas chromatography (SPME-GC). The expected changes in peroxide values in relation to storage time were not evident. Measuring free radicals by electron spin resonance spectrometry could not be done to distinguish between samples, possibly due to the conversion of radicals during sample preparation. However, significant light-exposure effects on secondary oxidation products, detected by SPME-GC, were noted for 1-pentanol, 1-hexanol, nonanal, and benzaldehyde.

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Section: Resultsmentioning

confidence: 99%

Light-Induced Oxidation in Semihard Cheeses. Evaluation of Methods Used To Determine Levels of Oxidation

Mortensen

Sørensen

Stapelfeldt

2002

J. Agric. Food Chem.

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“…Iso-valeric acid levels increased with ripening in most cheeses (P < 0.01) (Table 3). Iso-valeric acid was proposed as the deamination product of valine because milk fat does not contain glycerides with iso-valeric acid moiety (Lamparsky and Klimes, 1981). Valine is one of the principal amino acids derived from proteolytic activity of starter and nonstarter bacteria (Puchades et al, 1989).…”

Section: Volatile Free Fatty Acidsmentioning

confidence: 99%

Influence of Adjunct Cultures on Volatile Free Fatty Acids in Reduced-Fat Edam Cheeses

Tungjaroenchai

White

Holmes

et al. 2004

Journal of Dairy Science

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The effects of the adjunct cultures Lactococcus lactis ssp. diacetylactis, Brevibacterium linens BL2, Lactobacillus helveticus LH212, and Lactobacillus reuteri ATCC 23272 on volatile free fatty acid production in reduced-fat Edam cheese were studied. Lipase activity evaluation using p-nitrophenyl fatty acid ester substrates indicated that L. lactis ssp. diacetylactis showed the highest activity among the 4 adjunct cultures. Full-fat and 33% reduced-fat control cheeses (no adjunct) were made along with 5 treatments of reduced-fat cheeses, which included individual, and a mixture of the adjunct cultures. Volatile free fatty acids of cheeses were analyzed using static headspace analysis with 4-bromofluorobenzene as an internal standard. Changes in volatile free fatty acid concentrations were found in headspace gas of cheeses after 3-and 6-mo ripening. Acetic acid was the most abundant acid detected throughout ripening. Full-fat cheese had the highest relative amount of propionic acid among the cheeses. Certain adjunct cultures had a definite role in lipolysis at particular times. Reduced-fat cheese with L. lactis ssp. diacetylactis at 3-mo showed the highest levels of butyric, isovaleric, n-valeric, iso-caproic, and n-caproic acid. Reduced-fat cheese with Lactobacillus reuteri at 6 mo produced the highest relative concentration of isocaproic, n-caproic, and heptanoic, and the highest relative concentration of total acids.

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“…Natural cheese flavours of the Cheddar, Parmesan, Sour Cream, Blen or Romano type and their analogs are available and used for soups, meat dishes, pasta, salad dressings or topings. Some new light on the formation of the -flavour components during ripening of mild Cheddar cheese in Swiss investigations support the so called ,,component balance theory" [31].…”

Section: Flavour Identification Delugementioning

confidence: 93%

Flavour identity and stability dilemma

Tilgner¹

1982

Nahrung

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Cheddar Cheese Flavour - Its Formation in the Light of New Analytical Results

Cited by 18 publications

References 0 publications

Light-Induced Oxidation in Semihard Cheeses. Evaluation of Methods Used To Determine Levels of Oxidation

Light-Induced Oxidation in Semihard Cheeses. Evaluation of Methods Used To Determine Levels of Oxidation

Influence of Adjunct Cultures on Volatile Free Fatty Acids in Reduced-Fat Edam Cheeses

Flavour identity and stability dilemma

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