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Identification of Compounds Responsible for Fruity Flavor Defect of Experimental Cheddar Cheeses^{1, 2,}

Department of Food Science and Technology, Oregon State University, Corvallis

ABSTRACT

The volatile constituents of Cheddar cheese possessing the fruity flavor defect were compared to the volatile constituents of normal cheese manufactured under identical conditions except for the type of starter organisms employed. Sensory evaluation of the components isolated from fruity cheese by a molecular distillation technique and separated by gas-liquid chromatography (GLC) implicated ethyl butyrate and ethyl hexanoate as the compounds primarily responsible for the defect. Positive identification of these components was accomplished by mass spectrometry.

GLC analysis of the volatiles entrained from the fat from fruity and normal cheese pairs demonstrated that ethyl butyrate and ethyl hexanoate were present at levels from two to ten times greater in the fruity samples. Levels of ethanol from 6 to 16 times greater were found in the fruity cheeses. These observations suggest that excessive production of ethanol may be responsible for the accentuated esterification of free fatty acids, thus resulting in highest levels of ethyl esters.

¹ This investigation was supported in part by PHS Research Grant EF 269 and by a National Aeronautics and Space Administration Fellowship to the senior author.

² Technical Paper No. 1991, Oregon Agricultural Experiment Station.

³ On sabbatical leave from the Department of Animal Industries, University of Connecticut, Storrs.