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

Published online by Cambridge University Press:  01 June 2009

Donald J. Manning
Donald J. Manning
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
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Summary

Cheddar 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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 3 , October 1978 , pp. 479 - 490
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

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References

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