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Chemistry of Cheese Flavors¹

Department of Dairy Technology, The Ohio Agricultural Experiment Station, and The Ohio State University, Columbus

ABSTRACT

Cheese flavor may be described as a complex phenomenon which results from a multiplicity of chemical changes in the cheese system. The exact chemical nature of the flavor of any given cheese variety has not been completely elucidated; however, much information is available which provides a partial understanding of cheese flavor and the complicated reactions responsible for its formation.

Flavor is a composite of sensations, of of which taste and odor are the most important components. A proper blend of components which can contribute to both taste and odor is essential to a balanced cheese flavor, just as a given base and aromatic must be blended to give a fine perfume.

General nature of cheese flavor: A water suspension of cheese containing the characteristic flavor may be separated into taste and aroma fractions by vacuum distillation (Figure 1). The residue will have a cheese-like taste, but is definitely lacking in aroma.

¹ Presented at Research Conference held at Beltsville, Maryland, October 30, 1957, by the Eastern Utilization Research and Development Division, USDA, Philadelphia, Pa.

Technical paper 11:58, Department of Dairy Technology, The Ohio State University, and Journal paper 82:58, The Ohio Agricultural Experiment Station.