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Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening
Open accessAbstract
This study was performed to compare the flavor compounds of cholesterol-removed Gouda cheese (CRGC) and those of Gouda cheese (control) during ripening. The CRGC was made using milk treated with cross-linked β-cyclodextrin (β-CD). The solid-phase microextraction (SPME) method was used to extract flavor compounds from Gouda cheese. In both CRGC and control cheese, 31 flavor compounds were identified, including 6 free fatty acids, 5 esters, 5 ketones, 1 aldehyde, 3 lactones, 5 alcohols, and 6 miscellaneous compounds. Free fatty acids were the most abundant flavor compounds quantified in CRGC and control cheese. In the early stage of ripening, concentrations of flavor compounds in CRGC and control cheese were 16.42 and 10.38 mg/kg, respectively. At 6 mo, they increased to 40.90 and 67.89 mg/kg, respectively. A group of esters was the second abundant flavor compound in CRGC and control cheese. At the initial stage of ripening, total concentrations of esters were 12.94 (CRGC) and 10.95 mg/kg (control) and they increased to 22.73 (CRGC) and 27.68 mg/kg (control). Total concentrations of ketones were 1.96 (CRGC) and 6.49 mg/kg (control) at the initial stage of ripening. After 6 mo of ripening, total concentrations reached 11.32 (CRGC) and 52.43 mg/kg (control). In the case of the lactones, at the early stage of ripening, total concentrations of CRGC and control cheese were 0.63 and 0.84mg/kg, respectively, and then increased to 1.73 (CRGC) and 3.25mg/kg (control) at the end of ripening. Based on the results of this study, the flavor compounds of CRGC and control showed slightly different profiles during ripening.
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“Free fatty acids, lactones, and ethyl esters are flavouring ingredients derived from fat that effect the overall Cheddar cheese essence (Jung et al. 2013b).”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as Jung et al. 2013b
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Cites
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Sorted by citations
Alhelli, A. M., Mohammed, N. K., Khalil, E. S., & Hussin, A. S. M. (2021) · AMB Express · doi:10.1186/s13568-021-01205-9 · Cited by 23
Metadata
- Authors
- Jung, H. J., Ganesan, P., Lee, S. J., & Kwak, H. S.
- Affiliations
- Sejong University (KR)
- Corresponding author
- Kwak, H.S.
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2013-04
- Volume
- 96
- Issue
- 4
- Pages
- 1972-1983
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2080589224
- Cited by
- 34
- References
- 1
- Citations by year
- 2026: 2 · 2024: 4 · 2023: 5 · 2022: 4 · 2021: 5 · 2020: 3 · 2017: 4 · 2016: 2 · 2015: 3 · 2014: 2
- FWCI
- 3.48
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Ministry for Food, Agriculture, Forestry and Fisheries
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- Gouda cheese, cheese ripening, flavor compounds, free fatty acids, esters, ketones, lactones, cholesterol removal, flavor profile
- MeSH terms
- Alcohols, Aldehydes, Cheese, Cholesterol, Esters, Fats, Fatty Acids, Nonesterified, Food Handling, Ketones, Lactones, Taste, Solid Phase Microextraction
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