Cheddar cheese flavour studies: I. Production of volatiles and development of flavour during ripening

Autor:	Donald J. Manning
Rok vydání:	1978
Předmět:	Flavour Butanone Ripening Methanethiol General Medicine medicine.disease chemistry.chemical_compound chemistry medicine Acetone Animal Science and Zoology Food science Vapours Food Science
Zdroj:	Journal of Dairy Research. 45:479-490
ISSN:	1469-7629 0022-0299
DOI:	10.1017/s0022029900016691
Popis:	SummaryCheddar cheeses were pressed from a batch of curd each month over a period of 1 year to study the production of headspace volatiles and the development of flavour in ripening cheese. At 2-monthly intervals, samples taken from selected sites in the cheese were presented to a trained panel for assessment of quality and intensity of Cheddar flavour. Using a headspace technique samples of vapours from bore holes in different parts of the cheese were analysed for H2S, methanethiol, acetone, butanone, methanol, ethanol and 2-pentanone. Most of the compounds increased in concentration during the ripening period, but ethanol and butanone varied in concentration in an unsystematic way. Possible precursors of the headspace volatiles are discussed.
Databáze:	OpenAIRE
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