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1 Department of Dairy Technology, Mustafa Kemal University, Antakya, Turkey
2 Department of Food Engineering, Onsekiz Mart University, Canakkale, Turkey
3 Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh
4 Department of Food Science and Human Nutrition, University of Illinois, Urbana
Corresponding author: M. A. Drake; e-mail: mdrake{at}unity.ncsu.edu.
The objectives of this study were to determine the volatile components responsible for the sensory perception of nutty flavor in Cheddar cheese. Cheddar cheeses with and without nutty flavors were selected by descriptive sensory analysis. Volatile aroma components from Cheddar cheeses with and without nutty flavors were isolated and characterized using solvent extraction with high vacuum distillation, dynamic headspace analysis, gas chromatography-olfactometry, and gas chromatography-mass spectrometry. More than 50 aroma-active compounds were detected in Cheddar cheeses. Consistent differences were observed between nutty and not nutty Cheddar cheeses. Strecker aldehydes were detected in higher amounts in Cheddar cheeses with nutty flavors compared with Cheddar cheeses without nutty flavors. Strecker aldehydes, dimethyl sulfide, and propionic acid were evaluated in young and aged Cheddar cheese models for nutty flavor by descriptive sensory analysis. Dimethyl sulfide and propionic acid did not contribute to nutty flavor in Cheddar cheese. The addition of Strecker aldehydes to young (<4 mo old) Cheddar cheese models resulted in nutty/malty flavor perceived by sensory analysis. When Strecker aldehydes were incorporated into aged (>9 mo old) Cheddar cheese models, nutty flavor perception increased. Strecker aldehydes contribute to nutty flavor in aged Cheddar cheese.
Key Words: Cheddar cheese • cheese flavor • nutty flavor • Strecker aldehyde
Abbreviation key: DHS-GC-MS = dynamic headspace analysis-gas chromatography-mass spectrometry, DSE = direct solvent extraction, FID = flame ionization detector, GC-MS = gas chromatography-mass spectrometry, GCO = gas chromatography-olfactometry, GCO-DHS = gas chromatography-olfactometry dynamic headspace analysis, HVD = high vacuum distillation, N = nutty, NN = not nutty
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