+ Site Statistics
References:
54,258,434
Abstracts:
29,560,870
PMIDs:
28,072,757
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Translate
+ Recently Requested

Flavour compounds and sensory characteristics of cheese powders made from matured cheeses



Flavour compounds and sensory characteristics of cheese powders made from matured cheeses



International Dairy Journal



Three types of cheese powders made from well matured smear-ripened, hard, or blue cheese, were subjected to sensory profiling and analysis of volatiles, key aroma compounds, amino acids and organic acids. Blue cheese powders had high flavour intensities, especially of fruity and blue odour and flavour, which were related to a high content of methyl ketones and alcohols, esters and free fatty acids typically produced by Penicillium species. Smear cheese powders, characterised by smear odour and flavour, were associated with flavour compounds derived from catabolism of sulphuric and branched-chain amino acids. Hard cheese powders described by Goya odour and flavour as well as umami , harmony and kokumi , had low or medium amounts of most compounds. The different characteristics of the three cheese powders can make them useful in different food applications as flavours or flavour-enhancers.

(PDF emailed within 0-6 h: $19.90)

Accession: 036653110

Download citation: RISBibTeXText

DOI: 10.1016/j.idairyj.2012.11.002


Related references

Flavour and off-flavour compounds of Swiss Gruyere cheese. Identification of key odorants by quantitative instrumental and sensory studies. International Dairy Journal 11(11/12): 903-910, 2001

Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk. Journal of Dairy Research 80(1): 51-57, 2013

Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation. IV. The addition of flavour compounds to cheese curd to simulate Cheddar flavour. Jour Dairy Res 28(1): 1-4, 1961

Production of a cheese model for sensory evaluation of flavour compounds. Lait 75(6): 535-549, 1995

Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk. International journal of dairy technology 59(4): 250-256, 2006

The characteristics of sliced Cheddar processed cheese made from U.F. cheese base and Cheddar cheese. II. Sensory characteristics. Korean Journal of Dairy Science 13(4): 271-281, 1991

Identification of the character impact flavour compounds of Swiss cheese by sensory studies of models. Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung 202(1): 30-34, 1996

Comparison between sensory descriptors and flavour compounds in an ovine Portuguese traditional cheese (Serra da Estrela). Australian Journal of Dairy Technology 61(2): 216, 2006

Characterisation of commercial Cheddar cheese flavour. 2: Study of Cheddar cheese discrimination by composition, volatile compounds and descriptive flavour assessment. International Dairy Journal 13(5): 371-389, 2003

Stereoisomeric flavour compounds: LXIV. The chirospecific analysis of 2-alkyl-branched flavour compounds from apple headspace extracts and their sensory evaluation. Phytochemical Analysis 4(4): 158-164, 1993

Key components of food flavour: a sensory study on Blue cheese flavour. Trends in flavour research: proceedings of the 7th Weurman Flavour Research Symposium, Noordwijkerhout, Netherlands, 15-18 June 1993: 221-232, 1994

Effect of AA and FF alpha s1-casein variants in goat milk on cheese yields and sensory characteristics of cheeses. Lait 76(3): 217-241, 1996

Method for manufacturing a food product having a matured cheese flavour. Netherlands Patent Application: (7 204 793), 1972

Method for producing a food product having a matured cheese flavour. Netherlands Patent Application: (7 204 792), 1972

Cheeses made from raw milk and matured for a long time. A source of useful bacteria. Il formaggio: tecnolgia, maturazione e caratterizzasione, Parma, Italy, 29 ottobre 2002: 89-98, 2002