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

The DOI matches its Crossref record; 66 of the 66 references it cites were found in a registry or an index.

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

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Dunn, H.C., Lindsay, R.C.·1985·Journal of Dairy Science
DOI 10.3168/jds.s0022-0302(85)81179-6
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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.

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Cites

Research works printed but not linked: 21

  1. Anonymous, 1983, Dairy starters reviewed, Dairy Ind. Int., 48, 19
  2. Aston, 1983, Proteolysis and flavour development in Cheddar cheeses subjected to accelerated ripening treatments, Aust. J. Dairy Technol., 38, 59
  3. Besters, B. H. 1982. Coagulants for cheesemaking. Page 134 in Miles Annual Cheesemakers Symposium-1982. Miles Lab. (Pty) Ltd., Cape Town, So. Afr.
  4. Boelens, 1983, Threshold values of and human preferences for 4-ethyl octanoic and 3-methyl butanoie acid, Perfum. Flavor, 8, 71
  5. Deeth, 1983, A gas chromatographic method for the quantitative determination of free fatty acids in milk and milk products, N. L. J. Dairy Sci. Technol., 18, 13
  6. Desmazeaud, 1977, General mechanism of protein breakdown during cheese pathway for saturated acids, Biochem. J., 111, 395
  7. Dulley, 1974, The contribution of rennet and starter enzymes to proteolysis in cheese, Aust. J. Dairy Technol., 29, 65
  8. Heller, 1978, Vol. 1 to 4
  9. Hickey, 1983, Peptidase activities in Lactobacilli, Aust. J. Dairy Technol., 38, 118
  10. Hickey, 1983, Amino acid accumulation in Cheddar cheese manufactured from normal and ultrafiltered milk, Aust. J. Dairy Technol., 38, 110
  11. Jarrett, 1982, A simple method for estimating free amino acids in Cheddar cheese, Aust. J. Dairy Technol., 37, 55
  12. Law, 1982, Flavour compounds in cheese, Perfum. Flavor, 7, 9
  13. Lawrence, 1982, Factors that determine the pH of young Cheddar cheese, N. Z. J. Dairy Sci. Technol., 17, 1
  14. Lowrie, 1974, Cheddar cheese flavour. V. Influence of bacteriophage and cooking temperature on cheese made under controlled bacteriological conditions, N. Z. J. Dairy Sci. Technol., 9, 116
  15. Mabbitt, 1956, Flavour production in Cheddar cheese, XIV Int. Dairy Congr., II, part 2, 323
  16. Patton, 1956, The broth-like flavor of methional, Food Technol., 10, 60
  17. Richardson, 1973, Casein proteolysis and bitter peptides in Cheddar cheese, N. Z. J. Dairy Sci. Technol., 8, 46
  18. Richardson, 1984, Proteinase-negative cultures for cheese making, Cult. Dairy Prod. J., 19, 6
  19. Rosculet, 1971, Aroma and flavor of beer. Part II. The origin and nature of less-volatile and non-volatile components of beer, Brew. Dig., 46, 68
  20. Sandegren, 1961, Biochemical aspects of continuous alcoholic fermentation, Wallerstein Lab. Commun., 24, 269
  21. Whitfield, 1982, Skatole, indole and p-cresol:components in off-flavoured frozen french fries, Chem. Ind., 3, 662

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Metadata

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

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