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Probable Role of the Strecker Degradation of Amino Acids in Development of Cheese Flavor¹

Dairy Department, University of Maryland

ABSTRACT

The chemical nature and development of cheese flavor is still rather obscure. Dacre (3) has likened this situation to that which prevailed in the butter and cultured milk industry before the discovery of the significant organoleptic role of diacetyl in starter cultures. He suggested that an unknown compound may play a prominent role in cured cheese flavor, analogous to that of diacetyl in butter. Others believe that cheese flavor results from blends of large numbers of biochemical products formed during ripening. Harper and Kristoffersen (4) recently presented an outline of these products, together with some of the classical formation schemes. The following note presents some observations regarding the development of cheese flavor in model systems, and a theory to stimulate thinking on the problem.

The most comprehensive and informative work on the chemistry of cheese flavor is the 50-year-old report of Suzuki, Hastings, and Hart (13) on the relation of volatile fatty acids and esters to the development of Cheddar Cheese flavor.

¹ Scientific Article No. A624. Contribution No. 2806 of the Maryland Agricultural Experiment Station, Dairy Department.