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Cheddar cheese flavour studies: II. Relative flavour contributions of individual volatile component

Published online by Cambridge University Press:  01 June 2009

Donald J. Manning
Donald J. Manning
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RO2 9AT
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Summary

Multiple regression analysis has been used to relate contributions of individual flavour components to the flavour of Cheddar cheese. Equations have been derived that relate Cheddar flavour to the headspace concentrations of 2-pentanone, methanethiol and methanol. The concentrations of ethanol and H2S found in cheese headspace have been related to the flavour defects ‘fruity’ and ‘sulphide’ respectively

Type
Original Articles
Information
Journal of Dairy Research , Volume 46 , Issue 3 , July 1979 , pp. 523 - 529
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

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References

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