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CHEDDAR CHEESE FLAVOUR - ITS FORMATION IN THE LIGHT OF NEW ANALYTICAL RESULTS

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CHEDDAR CHEESE FLAVOUR - ITS FORMATION IN THE LIGHT OF NEW ANALYTICAL RESULTS D. Lamparsky and I. Klimes GIVAUDAN Research Company Ltd. CH-86 00 Dübendorf, Switzerland Introduction Cheese with its great varieties in kinds and flavours belongs to the group of processed dairy products. U. Behnke [1] has recently given a comprehensive review of biogenetic conside-rations regarding cheese flavour formation. One can assume that this formation depends on various precursors present in the starting material. Milk contains carbohydrates, pro-teins and lipids. All these precursors undergo microbial and enzymatically catalyzed chemical transformations during the processing and ripening period. In this context we would also like to refer to the contribution of Dumont and Adda [2] given at the Second Weurman Symposium in 197 8. Cheddar Cheese The unique step of "cheddaring" was introduced in 1857 to re-press the growth of spoilage organisms during cheese-making. "Cheddaring" means piling and repiling blocks of warm curd in the cheese vat for about 2 hours. During this time lactic acid increases rapidly to a point where coliform bacteria are killed. At the same time the holes or eyes originally pre-sent as a consequence of the gas evolution in the curd blocks © 1981 by Walter de Gruyter &, Co, Berlin • New York Flavour '81
© 2019 Walter de Gruyter GmbH, Berlin/Munich/Boston

CHEDDAR CHEESE FLAVOUR - ITS FORMATION IN THE LIGHT OF NEW ANALYTICAL RESULTS D. Lamparsky and I. Klimes GIVAUDAN Research Company Ltd. CH-86 00 Dübendorf, Switzerland Introduction Cheese with its great varieties in kinds and flavours belongs to the group of processed dairy products. U. Behnke [1] has recently given a comprehensive review of biogenetic conside-rations regarding cheese flavour formation. One can assume that this formation depends on various precursors present in the starting material. Milk contains carbohydrates, pro-teins and lipids. All these precursors undergo microbial and enzymatically catalyzed chemical transformations during the processing and ripening period. In this context we would also like to refer to the contribution of Dumont and Adda [2] given at the Second Weurman Symposium in 197 8. Cheddar Cheese The unique step of "cheddaring" was introduced in 1857 to re-press the growth of spoilage organisms during cheese-making. "Cheddaring" means piling and repiling blocks of warm curd in the cheese vat for about 2 hours. During this time lactic acid increases rapidly to a point where coliform bacteria are killed. At the same time the holes or eyes originally pre-sent as a consequence of the gas evolution in the curd blocks © 1981 by Walter de Gruyter &, Co, Berlin • New York Flavour '81
© 2019 Walter de Gruyter GmbH, Berlin/Munich/Boston

Chapters in this book

  1. Frontmatter I
  2. PREFACE V
  3. ACKNOWLEDGEMENTS VII
  4. CONTENTS IX
  5. SECTION I. SENSORY METHODOLOGY
  6. A CRITICAL REVIEW OF THRESHOLD, INTENSITY AND DESCRIPTIVE ANALYSES IN FLAVOR RESEARCH 3
  7. FINDING THE WORD FOR IT - METHODS AND USES OF DESCRIPTIVE SENSORY ANALYSIS 33
  8. MAGNITUDE SCALES OF TASTE AND SMELL INTENSITY 47
  9. SUPRATHRESHOLD ODOUR INTENSITY ASSESSMENT: INDIVIDUAL VARIATION IN SCALING 53
  10. COMPARISON OF STRUCTURED AND UNSTRUCTURED CATEGORY SCALES IN THE EVALUATION OF SOURNESS INTENSITY 63
  11. ASSESSMENT OF SENSORY DISCRIMINABILITY USING SENSORY DIFFERENCE TESTS 69
  12. EVALUATING TASTERS' PERFORMANCE IN THE PROFILING OF FOODS AND BEVERAGES 83
  13. SENSORY EVALUATION IN A "NATURAL ENVIRONMENT" 93
  14. SECTION II. APPLICATION OF SENSORY METHODS
  15. PERCEPTION AND ANALYSIS: A PERSPECTIVE VIEW OF ATTEMPTS TO FIND CAUSAL RELATIONS BETWEEN SENSORY AND OBJECTIVE DATA SETS 103
  16. SOME PROPERTIES OF ODORIFEROUS MOLECULES 133
  17. PREDICTIVE VALUE OF SENSORY AND ANALYTICAL DATA FOR DISTILLED BEVERAGES 145
  18. PHYSICO-CHEMICAL STUDIES ON FLAVOUR-ACTIVE COMPOUNDS 165
  19. THE CONTRIBUTION OF SOME VOLATILES TO THE SENSORY QUALITY OF APPLE AND ORANGE JUICE ODOUR 179
  20. THE IDENTIFICATION OF THE LEGUME-FLAVOUR IN RAW PEANUTS 195
  21. STUDIES ON QUALITY CHARACTERIZATION OF MEAT-LIKE FLAVOURINGS 203
  22. IMPROVEMENTS OF THE SCOVILLE MET HDD FOR THE PUNGENCY DETERMINATION OF BLACK PEPPER 211
  23. FLAVOR AND TEXTURE OF GELS: AN INTERLABORATORY STUDY 217
  24. A SEARCH FOR A NERVOUS CODE FOR ODOR QUALITY COMBINING ANALYTICAL ELECTROPHYSIOLOGICAL METHODS: A MODEL OF A BIOTEST 227
  25. SECTION III. INSTRUMENTAL ANALYSIS
  26. RECENT DEVELOPMENTS IN HIGH RESOLUTION GAS CHROMATOGRAPHY 233
  27. THE HORIZONS OF IDENTIFICATION AND ANALYSIS WITH MASS SPECTROMETRY 253
  28. MICROANALYSIS OF VOLATILE COMPOUNDS IN BIOLOGICAL MATERIALS IN SMALL QUANTITIES 287
  29. COMPARISON OF ADSORBENTS IN HEAD SPACE SAMPLING 301
  30. QUICK FLOW-OPTIMIZATION OF CAPILLARY COLUMNS 315
  31. AUTOMATED PROCEDURE FOR HEADSPACE ANALYSIS BY GLASS CAPILLARY GAS CHROMATOGRAPHY 323
  32. COMPUTER ASSISTED IDENTIFICATION IN ROUTINE GAS CHROMATOGRAPHIC ANALYSIS OF ESSENTIAL OILS 339
  33. APPLICATION OF HPLC FOR THE SEPARATION OF FLAVOUR COMPOUNDS 345
  34. A CONVENIENT METHOD FOR DETERMINING VOLATILE SULPHUR COMPOUNDS IN BEER 361
  35. COMPARISON OP TWO ISOLATION PROCEDURES FOR AROMA COMPOUNDS OF DILL 369
  36. ANALYSIS OF NATURAL AND ARTIFICIAL COCONUT FLAVOURING IN BEVERAGES 377
  37. ISOLATION AND PROPERTIES OF BITTER-SENSITIVE PROTEINS VIA AFFINITY CHROMATOGRAPHY 385
  38. SECTION IV. FORMATION OF FLAVOUR
  39. FORMATION OF FLAVOUR COMPONENTS FROM PROLINE AND HYDROXYPROLINE WITH GLUCOSE AND MALTOSE AND THEIR IMPORTANCE TO FOOD FLAVOUR 397
  40. SHIGEMATSU VARIATION OF THE MAILLARD REACTION 417
  41. MODEL EXPERIMENTS ABOUT THE FORMATION OF VOLATILE CARBONYL COMPOUNDS FROM FATTY ACID HYDROPEROXIDES 433
  42. INFLUENCE OF CURING ON THE FORMATION OF TOBACCO FLAVOUR 449
  43. FACTORS INFLUENCING FLAVOUR FORMATION IN FRUITS 479
  44. FORMATION OF "GREEN-GRASSY"-NOTES IN DISRUPTED PLANT TISSUES: CHARACTERIZATION OF THE TOMATO ENZYME SYSTEMS 495
  45. POSSIBILITIES OF THE BIOTECHNOLOGICAL PRODUCTION OF AROMA SUBSTANCES BY PLANT TISSUE CULTURES 509
  46. ROLE OF THE GASEOUS ENVIRONMENT ON VOLATILE COMPOUND PRODUCTION BY FRUIT CELL SUSPENSIONS CULTURED IN VITRO 529
  47. MICROBIAL FORMATION OF FLAVOURS 539
  48. AROMA-PRODUCING FUNGI: INFLUENCE OF STRAIN SPECIFICITY AND CULTURE CONDITIONS ON AROMA PRODUCTION 547
  49. CHEDDAR CHEESE FLAVOUR - ITS FORMATION IN THE LIGHT OF NEW ANALYTICAL RESULTS 557
  50. FLAVOUR CONSTITUENTS OF MALT 579
  51. CHARACTERIZATION AND COMPARISON OF FLAVOR VOLATILES IN MEAT BY-PRODUCTS 599
  52. SUNLIGHT FLAVOURS IN CHAMPAGNE WINES 609
  53. SECTION V. APPLICATION AND TECHNOLOGY
  54. ASPECTS OF THE DEVELOPMENT OF INDUSTRIAL FLAVOR MATERIALS 619
  55. PROBLEMS OF THE INDUSTRIAL QUALITY CONTROL OF FLAVOURS 635
  56. CHEMICAL-TECHNOLOGICAL ASPECTS FOR CONCENTRATION OF PLANT AROMAS 649
  57. CRAIG DISTRIBUTION IN THE ANALYSIS OF FOOD FLAVORS 665
  58. USE OF SYNTHETIC POLYMERIC ADSORBENTS FOR PROCESSING AND RECOVERING ESSENTIAL CITRUS-FRUIT OILS 671
  59. AROMA COMPOUNDS WHICH CONTRIBUTE TO THE DIFFERENCE IN FLAVOUR BETWEEN PASTEURIZED MILK AND UHT MILK 683
  60. INCLUSION COMPLEXES OF POTATO STARCH WITH FLAVOR COMPOUNDS 693
  61. THE INFLUENCE OF FOOD COMPONENTS ON THE VOLATILITY OF DIACETYL 701
  62. INTERACTIONS OF VOLATILE FLAVOR COMPOUNDS WITH CAFFEINE, CHLORO - GENIC ACID AND NARINGIN 707
  63. STABILITY OF FLAVOURING SUBSTANCES IN FOOD MODELS RELATED TO MILK 717
  64. SOME REMARKS ON THE PROPOSAL FOR AN EEC-DIRECTIVE ON FLAVOURINGS 729
  65. SECTION VI. MOLECULAR ASPECTS OF FLAVOUR
  66. STRUCTURAL REQUIREMENTS FOR SWEET AND BITTER TASTE 741
  67. BIFUNCTIONAL UNIT CONCEPT IN FLAVOUR CHEMISTRY 757
  68. AUTHOR INDEX 771
  69. SUBJECT INDEX 773
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Chapters in this book

  1. Frontmatter I
  2. PREFACE V
  3. ACKNOWLEDGEMENTS VII
  4. CONTENTS IX
  5. SECTION I. SENSORY METHODOLOGY
  6. A CRITICAL REVIEW OF THRESHOLD, INTENSITY AND DESCRIPTIVE ANALYSES IN FLAVOR RESEARCH 3
  7. FINDING THE WORD FOR IT - METHODS AND USES OF DESCRIPTIVE SENSORY ANALYSIS 33
  8. MAGNITUDE SCALES OF TASTE AND SMELL INTENSITY 47
  9. SUPRATHRESHOLD ODOUR INTENSITY ASSESSMENT: INDIVIDUAL VARIATION IN SCALING 53
  10. COMPARISON OF STRUCTURED AND UNSTRUCTURED CATEGORY SCALES IN THE EVALUATION OF SOURNESS INTENSITY 63
  11. ASSESSMENT OF SENSORY DISCRIMINABILITY USING SENSORY DIFFERENCE TESTS 69
  12. EVALUATING TASTERS' PERFORMANCE IN THE PROFILING OF FOODS AND BEVERAGES 83
  13. SENSORY EVALUATION IN A "NATURAL ENVIRONMENT" 93
  14. SECTION II. APPLICATION OF SENSORY METHODS
  15. PERCEPTION AND ANALYSIS: A PERSPECTIVE VIEW OF ATTEMPTS TO FIND CAUSAL RELATIONS BETWEEN SENSORY AND OBJECTIVE DATA SETS 103
  16. SOME PROPERTIES OF ODORIFEROUS MOLECULES 133
  17. PREDICTIVE VALUE OF SENSORY AND ANALYTICAL DATA FOR DISTILLED BEVERAGES 145
  18. PHYSICO-CHEMICAL STUDIES ON FLAVOUR-ACTIVE COMPOUNDS 165
  19. THE CONTRIBUTION OF SOME VOLATILES TO THE SENSORY QUALITY OF APPLE AND ORANGE JUICE ODOUR 179
  20. THE IDENTIFICATION OF THE LEGUME-FLAVOUR IN RAW PEANUTS 195
  21. STUDIES ON QUALITY CHARACTERIZATION OF MEAT-LIKE FLAVOURINGS 203
  22. IMPROVEMENTS OF THE SCOVILLE MET HDD FOR THE PUNGENCY DETERMINATION OF BLACK PEPPER 211
  23. FLAVOR AND TEXTURE OF GELS: AN INTERLABORATORY STUDY 217
  24. A SEARCH FOR A NERVOUS CODE FOR ODOR QUALITY COMBINING ANALYTICAL ELECTROPHYSIOLOGICAL METHODS: A MODEL OF A BIOTEST 227
  25. SECTION III. INSTRUMENTAL ANALYSIS
  26. RECENT DEVELOPMENTS IN HIGH RESOLUTION GAS CHROMATOGRAPHY 233
  27. THE HORIZONS OF IDENTIFICATION AND ANALYSIS WITH MASS SPECTROMETRY 253
  28. MICROANALYSIS OF VOLATILE COMPOUNDS IN BIOLOGICAL MATERIALS IN SMALL QUANTITIES 287
  29. COMPARISON OF ADSORBENTS IN HEAD SPACE SAMPLING 301
  30. QUICK FLOW-OPTIMIZATION OF CAPILLARY COLUMNS 315
  31. AUTOMATED PROCEDURE FOR HEADSPACE ANALYSIS BY GLASS CAPILLARY GAS CHROMATOGRAPHY 323
  32. COMPUTER ASSISTED IDENTIFICATION IN ROUTINE GAS CHROMATOGRAPHIC ANALYSIS OF ESSENTIAL OILS 339
  33. APPLICATION OF HPLC FOR THE SEPARATION OF FLAVOUR COMPOUNDS 345
  34. A CONVENIENT METHOD FOR DETERMINING VOLATILE SULPHUR COMPOUNDS IN BEER 361
  35. COMPARISON OP TWO ISOLATION PROCEDURES FOR AROMA COMPOUNDS OF DILL 369
  36. ANALYSIS OF NATURAL AND ARTIFICIAL COCONUT FLAVOURING IN BEVERAGES 377
  37. ISOLATION AND PROPERTIES OF BITTER-SENSITIVE PROTEINS VIA AFFINITY CHROMATOGRAPHY 385
  38. SECTION IV. FORMATION OF FLAVOUR
  39. FORMATION OF FLAVOUR COMPONENTS FROM PROLINE AND HYDROXYPROLINE WITH GLUCOSE AND MALTOSE AND THEIR IMPORTANCE TO FOOD FLAVOUR 397
  40. SHIGEMATSU VARIATION OF THE MAILLARD REACTION 417
  41. MODEL EXPERIMENTS ABOUT THE FORMATION OF VOLATILE CARBONYL COMPOUNDS FROM FATTY ACID HYDROPEROXIDES 433
  42. INFLUENCE OF CURING ON THE FORMATION OF TOBACCO FLAVOUR 449
  43. FACTORS INFLUENCING FLAVOUR FORMATION IN FRUITS 479
  44. FORMATION OF "GREEN-GRASSY"-NOTES IN DISRUPTED PLANT TISSUES: CHARACTERIZATION OF THE TOMATO ENZYME SYSTEMS 495
  45. POSSIBILITIES OF THE BIOTECHNOLOGICAL PRODUCTION OF AROMA SUBSTANCES BY PLANT TISSUE CULTURES 509
  46. ROLE OF THE GASEOUS ENVIRONMENT ON VOLATILE COMPOUND PRODUCTION BY FRUIT CELL SUSPENSIONS CULTURED IN VITRO 529
  47. MICROBIAL FORMATION OF FLAVOURS 539
  48. AROMA-PRODUCING FUNGI: INFLUENCE OF STRAIN SPECIFICITY AND CULTURE CONDITIONS ON AROMA PRODUCTION 547
  49. CHEDDAR CHEESE FLAVOUR - ITS FORMATION IN THE LIGHT OF NEW ANALYTICAL RESULTS 557
  50. FLAVOUR CONSTITUENTS OF MALT 579
  51. CHARACTERIZATION AND COMPARISON OF FLAVOR VOLATILES IN MEAT BY-PRODUCTS 599
  52. SUNLIGHT FLAVOURS IN CHAMPAGNE WINES 609
  53. SECTION V. APPLICATION AND TECHNOLOGY
  54. ASPECTS OF THE DEVELOPMENT OF INDUSTRIAL FLAVOR MATERIALS 619
  55. PROBLEMS OF THE INDUSTRIAL QUALITY CONTROL OF FLAVOURS 635
  56. CHEMICAL-TECHNOLOGICAL ASPECTS FOR CONCENTRATION OF PLANT AROMAS 649
  57. CRAIG DISTRIBUTION IN THE ANALYSIS OF FOOD FLAVORS 665
  58. USE OF SYNTHETIC POLYMERIC ADSORBENTS FOR PROCESSING AND RECOVERING ESSENTIAL CITRUS-FRUIT OILS 671
  59. AROMA COMPOUNDS WHICH CONTRIBUTE TO THE DIFFERENCE IN FLAVOUR BETWEEN PASTEURIZED MILK AND UHT MILK 683
  60. INCLUSION COMPLEXES OF POTATO STARCH WITH FLAVOR COMPOUNDS 693
  61. THE INFLUENCE OF FOOD COMPONENTS ON THE VOLATILITY OF DIACETYL 701
  62. INTERACTIONS OF VOLATILE FLAVOR COMPOUNDS WITH CAFFEINE, CHLORO - GENIC ACID AND NARINGIN 707
  63. STABILITY OF FLAVOURING SUBSTANCES IN FOOD MODELS RELATED TO MILK 717
  64. SOME REMARKS ON THE PROPOSAL FOR AN EEC-DIRECTIVE ON FLAVOURINGS 729
  65. SECTION VI. MOLECULAR ASPECTS OF FLAVOUR
  66. STRUCTURAL REQUIREMENTS FOR SWEET AND BITTER TASTE 741
  67. BIFUNCTIONAL UNIT CONCEPT IN FLAVOUR CHEMISTRY 757
  68. AUTHOR INDEX 771
  69. SUBJECT INDEX 773
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