PMID: 11312868Apr 21, 2001Paper

Characteristic aroma components of British Farmhouse Cheddar cheese

Journal of Agricultural and Food Chemistry
O SuriyaphanKeith R Cadwallader

Abstract

Aroma components responsible for aroma typical of British Farmhouse Cheddar cheese were studied by aroma extract dilution analysis. Cheese extracts were prepared by direct solvent extraction, high-vacuum transfer, and class fractionation. Most aroma-active components of acidic and neutral/basic fractions have been previously associated with Cheddar cheese flavor. p-Cresol was mainly responsible for a "cowy-barny" note, whereas an intense "soil-like" note was due to 2-isopropyl-3-methoxypyrazine. At much lower odor intensity, 2-isobutyl-3-methoxypyrazine contributed a "bell pepper-like" note. Additionally, within the same wedge of cheese, the concentrations of p-cresol and 2-isopropyl-3-methoxypyrazine were lower at the narrow end (center) than at the rind side. Direct addition of p-cresol (> or =100 ppb) or 2-isopropyl-3-methoxypyrazine (> or =3 ppb) in a mild domestic Cheddar cheese resulted in increases in intensities of cowy/phenolic and earthy/bell pepper aroma notes.

References

Dec 22, 1999·Journal of Agricultural and Food Chemistry·S Sablé, G Cottenceau

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Citations

Aug 27, 2011·Journal of Agricultural and Food Chemistry·Mark A SeftonDennis K Taylor
Jul 19, 2012·Journal of Agricultural and Food Chemistry·In Hee ChoYoung-Suk Kim
Aug 6, 2004·Applied and Environmental Microbiology·Jeffery R BroadbentMary Anne Drake
Jul 21, 2007·The Journal of Chemical Physics·Arnim Hellweg, Christof Hättig
Dec 2, 2011·Annual Review of Food Science and Technology·A E CroissantM A Drake
Dec 31, 2008·Toxicology·J M SandersR S Chhabra
Oct 5, 2007·Journal of Chromatography. a·Barbara d'Acampora ZellnerLuigi Mondello
Jul 13, 2006·Journal of Separation Science·Fahrettin GogusAlastair C Lewis
Nov 13, 2010·Rapid Communications in Mass Spectrometry : RCM·Anna Maria GioacchiniVilberto Stocchi
Apr 29, 2015·Meat Science·A WatanabeT Muramoto
Sep 21, 2004·Journal of Dairy Science·W TungjaroenchaiM A Drake
Oct 24, 2007·Journal of Dairy Science·M A Drake
Mar 28, 2012·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yuping LiuBaoguo Sun
Dec 25, 2017·Journal of Dairy Science·Y JoM A Drake
Jul 21, 2004·Journal of Dairy Science·MaryAnne Drake
Aug 26, 2004·Journal of Dairy Science·Y K AvsarK R Cadwallader
Sep 9, 2006·Journal of Dairy Science·D L Van HekkenA A Gardea
Mar 19, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Raffaele SacchiAlessandro Genovese
Oct 19, 2005·Journal of Dairy Science·M E Carunchia WhetstineM A Drake
Apr 27, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Alessandro GenoveseRaffaele Sacchi
May 14, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Andrea IanniGiuseppe Martino
Oct 1, 2003·Comprehensive Reviews in Food Science and Food Safety·T K SinghK R Cadwallader
Jan 1, 2003·Comprehensive Reviews in Food Science and Food Safety·M A Drake, G V Civille
Feb 21, 2021·Scientific Reports·Anna GliszczyńskaGabriela Maciejewska
Jan 10, 2002·Journal of Agricultural and Food Chemistry·Yonca Karagül-YüceerMaryAnne Drake
Apr 14, 2005·Journal of Agricultural and Food Chemistry·Mary E Carunchia WhetstineMaryAnne Drake
Dec 7, 2006·Journal of Agricultural and Food Chemistry·Serkan SelliThierry Serot
May 2, 2002·Journal of Agricultural and Food Chemistry·Nguyen Thi Minh TuMasayoshi Sawamura

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