Characterization of nutty flavor in Cheddar cheese

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dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.authoridSingh, Tanoj/0000-0002-0413-1935
dc.contributor.authorAvsar, YK
dc.contributor.authorKaragul-Yuceer, Y
dc.contributor.authorDrake, MA
dc.contributor.authorSingh, TK
dc.contributor.authorYoon, Y
dc.contributor.authorCadwallader, KR
dc.date.accessioned2025-01-27T20:31:45Z
dc.date.available2025-01-27T20:31:45Z
dc.date.issued2004
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.3168/jds.S0022-0302(04)70017-X
dc.identifier.endpage2010
dc.identifier.issn0022-0302
dc.identifier.issn1525-3198
dc.identifier.issue7
dc.identifier.pmid15328211
dc.identifier.scopus2-s2.0-3242744612
dc.identifier.scopusqualityQ1
dc.identifier.startpage1999
dc.identifier.urihttps://doi.org/10.3168/jds.S0022-0302(04)70017-X
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23257
dc.identifier.volume87
dc.identifier.wosWOS:000222323800005
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Science Inc
dc.relation.ispartofJournal of Dairy Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectCheddar cheese
dc.subjectcheese flavor
dc.subjectnutty flavor
dc.subjectStrecker aldehyde
dc.titleCharacterization of nutty flavor in Cheddar cheese
dc.typeArticle

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