Volatile Acids and the Aroma of Cheddar Cheese
Open Access
- 1 August 1963
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 46 (8) , 856-858
- https://doi.org/10.3168/jds.s0022-0302(63)89162-6
Abstract
The volatile acids (acetic, butyric, caproic and caprylic) are the primary ingredients of Cheddar cheese aroma. Treatment with dinitrophenylhydrazine reagent enhances aroma, suggesting that carbonyl compounds play a secondary role in the aroma. Acetic-acid may be of particular significance.This publication has 7 references indexed in Scilit:
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- Cheddar Cheese Flavor. II. Changes in Flavor Quality and Ripening Products of Commercial Cheddar Cheese during Controlled CuringJournal of Dairy Science, 1960
- A new method for the preparation of diazomethaneRecueil des Travaux Chimiques des Pays-Bas, 1954
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