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Flavor of Cheddar Cheese

Division of Dairy Research, C.S.I.R.O., Melbourne, Australia

Stuart Patton

Department of Dairy Science, The Pennsylvania State University, University Park

ABSTRACT

During the last 10 yr techniques such as gas chromatography, infrared spectroscopy, and mass spectrometry have been responsible for an enormous number of papers on volatile compounds in foods. Dr. G. F. Stewart criticized this in the editorial to the January, 1963, Food Technology—The Challenge in Flavor Research—pointing out that all too frequently little attention was paid to the flavor significance of these compounds.

The current concept of flavor is that a relatively small number of compounds is responsible for a wide range of food flavors and that it is the amounts and relative proportions which determine the characteristic flavor. Walker (26) in New Zealand has succeeded in producing typical Cheddar cheese flavor by adding mixtures of fatty acids, methyl ketones, and hydrogen sulfide (as thioacetamide) to fresh cheese curd. Mabbitt (21), in a review on the flavor of Cheddar cheese, stressed the quantitative aspect and in referring to Walker's experiments said "the solution of the flavor problem in Cheddar cheese from the synthetic aspect may now come from carefully controlled tasting trials rather than by way of new chemical information."