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Evaluation of the Role of Microbial Strecker-Derived Aroma Compounds in Unclean-Type Flavors of Cheddar Cheese¹

Department of Food Science, University of Wisconsin-Madison, Madison 53706

ABSTRACT

Commercial Cheddar cheeses selected to include a variety of flavors, ages, and compositional factors were analyzed by gas chromatographic procedures for several microbially derived Strecker-type volatile aldehydes and alcohols. Six of 26 samples lacked unclean-type flavors and each contained concentrations below threshold of the Strecker-type compounds measured. All of the remaining samples exhibited some degree of unclean-type flavors and each contained concentrations above threshold of at least one of the Strecker-type compounds. When evaluated individually in a bland Cheddar cheese base, phenethanol and phenylacetaldehyde both caused flavor suppressions and unclean, rose-like aftertaste flavor sensations; phenylacetaldehyde also contributed an astringent bitterness. Elevated concentrations of p-cresol caused either unclean-utensil-like, unclean-barny, or horse-blanket-like flavors while 3-methyl butanal/2-methyl butanal, 2-methyl propanal, and methional caused unclean-harsh and dulling flavor sensations in cheese. Phenol contributed sharp, clean flavor effects to cheeses, especially in well-aged Cheddars.

¹ Research supported by the College of Agricultural and Life Sciences, University of Wisconsin-Madison, Madison.

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