Influence of Volatile and Nonvolatile Fractions on Intensity of Cheddar Cheese Flavor

Open Access
Publisher Website
Google Scholar
Abstract
Sensory evaluation of cheese reconstituted from fractions of mild and aged cheese showed that the water-soluble fraction made the greatest contribution to the intensity of the cheese flavor. The cheese fractions used to prepare the reconstituted samples were: water-soluble fractions from mild cheese and from aged cheese; residues from mild and aged cheese remaining after extraction of the cheese with methyl alcohol, methylene chloride and water; undeodorized fat centrifuged from mild and aged cheese; and deodorized cheese fat. The undeodorized cheese fat was the source of flavor volatiles incorporated into the reconstituted samples. The volatiles in the undeodorized fat produced no significant difference in the flavor intensities of the samples reconstituted with fat from mild or aged cheese. The nature of the residue had a small but significant influence on the perceived flavor intensities of the reconstituted cheese. The more highly degraded protein of aged cheese may release flavor compounds in the mouth more readily than does the protein of the residue from mild cheese.