CoChat
Sign Up
Cited by 126Fermentation and Sensory AnalysisSensory Analysis and Statistical MethodsFood Chemistry and Fat Analysis

Evaluation of the role of microbial Strecker-derived aroma compounds in unclean type flavors of Cheddar cheese

Open access
Dunn, H.C., Lindsay, R.C.·1985·Journal of Dairy Science
DOI 10.3168/jds.s0022-0302(85)81179-6
Open this paper in CoChat — free account

Abstract

Commercial Cheddar cheeses selected to include a variety of flavors, ages, and compositional factors were analyzed by gas chromatographic procedures for several microbially derived Strecker-type volatile aldehydes and alcohols.Six of 26 samples lacked unclean-type flavors and each contained concentrations below threshold of the Strecker-type compounds measured.All of the remaining samples exhibited some degree of uncleantype flavors and each contained concentrations above threshold of at least one of the Strecker-type compounds.When evaluated individually in a bland Cheddar cheese base, phenethanol and phenylacetaldehyde both caused flavor suppressions and unclean, rose-like aftertaste flavor sensations; phenylacetaldehyde also contributed an astringent bitterness.Elevated concentrations of p-cresol caused either unclean-utensil-like, unclean-barny, or horse-blanket-like flavors while 3-methyl butanal/2-methyl butanal, 2-methyl propanal, and methional caused uncleanharsh and dulling flavor sensations in cheese.Phenol contributed sharp, clean flavor effects to cheeses, especially in well-aged Cheddars.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.3168/jds.s0022-0302(85)81179-6

Cites

66 of 66 references verified0 citation errors · 0 not checkable

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • LAB (Lactococcus, Lactobacillus, Streptococcus) are weakly proteolytic but possess a very comprehensive proteinase/peptidase system that has been studied extensively and reviewed.

    “Although LAB (Lactococcus, Lactobacillus, Streptococcus) are weakly proteolytic, they possess a very comprehensive proteinase/peptidase system that has been studied extensively and reviewed (e.g., [49,72,73]).”

    From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [49]

    In the ‘Streptococcus lactis var.’ section (page not provided), the paper describes limited casein hydrolysis by Streptococcus starter bacteria and peptidases in some strains. It does not establish a comprehensive proteinase/peptidase system across all three named genera or say that system has been extensively reviewed. It also describes extensive proteolysis by lactobacilli and highly proteolytic Streptococcus strains, qualifying the blanket description of LAB as weakly proteolytic. (LLM, conf=0.83)

    Experimental — accuracy not yet measured

  • Enzymatic or chemical modification of amino acids is perhaps the critical factor in cheese ripening.

    “and it has been suggested [49] that perhaps the enzymatic or chemical modification of amino acids is the critical factor.”

    From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [49]

    The Results and Discussion (page unavailable) links amino-acid-derived compounds and peptidase activity to flavor development during Cheddar ripening. It does not suggest that enzymatic or chemical modification of amino acids is the critical factor in cheese ripening overall. (LLM, conf=0.78)

    Experimental — accuracy not yet measured

  • LAB possess a cell envelope-associated proteinase (PrtP), several intracellular oligoendopeptidases (PepO and PepF), at least 3 general aminopeptidases (PepN, PepC, PepG), a glutamyl aminopeptidase (PepA), a pyrolidone carboxylyl peptidase (PCP), a leucyl aminopeptidase (PepL), a prolyl-dipeptidyl aminopeptidase (PepX), a proline iminopeptidase (PepI), aminopeptidase P (PepP), prolinase (PepR), aQ

    “LAB possess a cell envelope-associated proteinase (PrtP), several intracellular oligoendopeptidases (PepO) and (PepF), at least 3 general aminopeptidases (PepN, PepC, PepG), a glutamyl aminopeptidase (PepA), a pyrolidone carboxylyl peptidase (PCP), a leucyl aminopeptidase (PepL), a prolyl-dipeptidyl aminopeptidase (PepX), a proline iminopeptidase (PepI), aminopeptidase P (PepP), prolinase (PepR),”

    From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [49]

    In the “Streptococcus lactis var.” section (page unavailable), the paper says some strains of Streptococcus cremoris possess peptidases and discusses proteolysis by lactobacilli and starter bacteria. It does not identify PrtP or any of the other named enzymes, or establish that LAB generally possess the listed set. (LLM, conf=0.82)

    Experimental — accuracy not yet measured

  • G. candidum deaminative activity is followed by formation of ethanol, 2-methylpropanol, 3-methylbutanol, 2-methylbutanol, 3-methylpropanol, and phenylethanol.

    “These enzymes are notably found in G. candidum, which has a deaminative activity on glutamic and aspartic acids as well as on leucine, phenylalanine, and methionine (48), and is followed by formation of ethanol, 2-methylpropanol, 3-methylbutanol, 2-methylbutanol, 3-methylpropanol, and phenylethanol (35, 43, 58, 79, 119).”

    From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [43]

    The Results and Discussion mention phenethanol production by yeasts generally, while Table 1 lists flavor thresholds for phenethanol and 3-methylbutanol. Neither those passages nor searches for Geotrichum candidum and amino-acid deamination establish that G. candidum forms the stated alcohols after deamination. (LLM, conf=0.77)

    Experimental — accuracy not yet measured

  • Aldehydes are transitory compounds in cheese because they are rapidly transformed to alcohols or to corresponding acids.

    “Aldehydes are transitory compounds in cheese because they are rapidly transformed to alcohols or to corresponding acids (43,69,82,83).”

    From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [43]

    The Results and Discussion report concentrations of phenylacetaldehyde and phenethanol in Cheddar cheeses, and the summary discusses Strecker-type aldehydes and alcohols as flavor compounds. Neither passage says aldehydes are transitory or rapidly converted to alcohols or corresponding acids; targeted searches for those transformations found no such passage. Page numbers were not available in our copy. (LLM, conf=0.76)

    Experimental — accuracy not yet measured

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Cites

Flagged first, then by citations

Research works printed but not linked: 2

  1. [15]15. Dulley, J. R. 1974. The contribution of rennet and starter enzymes to proteolysis in cheese. Aust. J. Dairy Technol. 29:65. Journal of Dairy Science Vol. 68, No. 11, 1985
  2. [71]71. Rosculet, G. 1971. Aroma and flavor of beer. Part II. The origin and nature of less-volatile and non-volatile components of beer. Brew. Dig. 46(6):68.

Cited by

Sorted by citations

Related

Authors
Dunn, H. C., & Lindsay, R. C.
Affiliations
University of Wisconsin–Madison (US)
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
1985-11
Volume
68
Issue
11
Pages
2859-2874
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.s0022-0302(85)81179-6
OpenAlex
W2172231248
Semantic Scholar
761db3af1536cfc2da8734f4fbfdcb33e256e765
Cited by
126
References
66
Citations by year
2026: 1 · 2025: 1 · 2024: 1 · 2022: 3 · 2021: 5 · 2020: 4 · 2019: 1 · 2018: 2 · 2017: 4 · 2016: 1 · 2015: 1 · 2014: 4 · 2013: 5 · 2012: 5
FWCI
0.96
Type
journal article
Language
en
Open access
Licence
Locations
Journal of Dairy Science (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
Keywords
Cheddar cheese, Strecker reaction, volatile aldehydes, volatile alcohols, phenylacetaldehyde, p-cresol, methional, 3-methylbutanal, phenols, cheese flavor, aftertaste, bitterness, cheese aging

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review