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    Characterization of nutty flavor in Cheddar cheese
    (Elsevier Science Inc, 2004) Avsar, YK; Karagul-Yuceer, Y; Drake, MA; Singh, TK; Yoon, Y; Cadwallader, KR
    The objectives of this study were to determine the volatile components responsible for the sensory perception of nutty flavor in Cheddar cheese. Cheddar cheeses with and without nutty flavors were selected by descriptive sensory analysis. Volatile aroma components from Cheddar cheeses with and without nutty flavors were isolated and characterized using solvent extraction with high vacuum distillation, dynamic headspace analysis, gas chromatography-olfactometry, and gas chromatography-mass spectrometry. More than 50 aroma-active compounds were detected in Cheddar cheeses. Consistent differences were observed between nutty and not nutty Cheddar cheeses. Strecker aldehydes were detected in higher amounts in Cheddar cheeses with nutty flavors compared with Cheddar cheeses without nutty flavors. Strecker aldehydes, dimethyl sulfide, and propionic acid were evaluated in young and aged Cheddar cheese models for nutty flavor by descriptive sensory analysis. Dimethyl sulfide and propionic acid did not contribute to nutty flavor in Cheddar cheese. The addition of Strecker aldehydes to young (<4 mo old) Cheddar cheese models resulted in nutty/malty flavor perceived by sensory analysis. When Strecker aldehydes were incorporated into aged (>9 mo old) Cheddar cheese models, nutty flavor perception increased. Strecker aldehydes contribute to nutty flavor in aged Cheddar cheese.
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    Identification and quantification of character aroma components in fresh Chevre-style goat cheese
    (Wiley, 2003) Whetstine, MEC; Karagul-Yuceer, Y; Avsar, YK; Drake, MA
    Chevre-style goat cheeses were characterized by descriptive sensory analysis as exhibiting sweet dairy flavors as well as a characteristic waxy/animal flavor. Aroma-active compounds (> 80) with high intensities identified by gas chromatography/olfactometry and gas chromatography/mass spectrometry included 2,3-butanedione (buttery), 1-octen-3-one (mushroom), o-aminoacetophenone (grape), lactones (coconut, peach), octanoic acid (sour/waxy), as well as 4-methyl and 4-ethyl octanoic acids (waxy/animal). Subsequent sensory analysis with model cheese systems confirmed that 4-methyl and 4-ethyl octanoic acids were responsible for the characteristic waxy/animal flavor.
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    Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels an the ripening behaviour
    (A V A Agrarverlag, 2001) Avsar, YK; Yildirim, M; Yildirim, Z
    In this study, a white-brined cheese with different protein content (similar to 12.5, 14.0, 15.5 or 17.0%) but the same total solids (similar to 40%) was produced by the direct recombination system, using retentate powder, skim-milk powder and anhydrous milk fat. For cheese-making, cheese milk composition was adjusted to the equivalent to that of cheese. During a 30 day of ripening period, changes in the gross composition, nitrogen fractions and ripening indices of cheese samples were monitored at 10 day intervals. It was found that there was no significant effect of the protein level on the final composition of the experimental cheese although a fluctuation in the composition of the cheese samples was observed during the early days of ripening. Results also showed that it was possible to produce a white-brined cheese with a defined composition. Owing to the limited syneresis and the use of milk powders, considerable amounts of whey protein nitrogen (0.17 to 0.26%) and lactose (1.6 to 5.9%) were retained in the experimental cheese at the end of the ripening. For this reason, whey proteins should be excluded in the calculation of ripening degree. In addition. increasing the protein content appeared to hinder the proteolysis.