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Volatile Acids and the Aroma of Cheddar Cheese^1,2,

Department of Dairy Science, Pennsylvania Agricultural Experiment Station, University Park

ABSTRACT

From Mabbitt's (4) comprehensive review of research findings on Cheddar cheese flavor, it is evident that a concept of the flavor as a blend of numerous compounds is emerging. However, there appears to be little agreement as to the relative importance to flavor of the many compounds that have been identified in cheese volatiles. Through use of reagents to block functional groups in cheese and distillates therefrom, and a ten-member technical panel to assess the effects of these reagents on aroma, it was found that the volatile acids (acetic, butyric, caproic, caprylic) constitute the backbone or sine qua non of Cheddar aroma. Because it is distinctive of Cheddar volatiles, and occurs in the highest concentrations among the volatile acids, acetic acid may be particularly significant in the aroma.

EXPERIMENTAL PROCEDURES

Source of cheese. The main course of the investigation was conducted with samples from a lot of twenty-months-old, full-cream Cheddar cheese manufactured out of pasteurized milk by the University Creamery.

¹ For a better definition of the sensory problem Mabbitt (4) has recommended that investigators make a distinction between flavor and aroma of cheese. Although the implications of the distinction are not entirely elear, only odor via the anterior naris was observed in this study.

² Authorized for publication on May 9, 1963, as Paper No. 2774 in the Journal Series of the Pennsylvania Agricultural Experiment Station.