Accumulation of Some Flavor Compounds in Full‐ and Reduced‐fat Cheddar Cheese Under Different Ripening Conditions

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Abstract
Reduced‐fat cheese showed higher levels of ethanol and lower acetoin than full‐fat samples throughout ripening regardless of conditions. Total headspace volatiles, as well as butanoic and hexanoic acids, increased with ripening time and temperature. Full‐ and reduced‐fat cheeses developed distinctly different headspace volatile profiles throughout ripening. The effects of ripening conditions were more notable in full‐fat samples. Ripening reduced‐fat Cheddar cheese at an elevated temperature for a limited time may enhance development of some desirable volatiles such as butanoic acid.