Accumulation of Some Flavor Compounds in Full- and Reduced-fat Cheddar Cheese Under Different Ripening Conditions |
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| Authors: | HW CHIN M ROSENBERG |
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| Affiliation: | Authors Chin and Rosenberg are with the Dept. of Food Science &Technology, Univ. of California, Davis, CA 95616. Address requests to Dr. M. Rosenberg. |
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| Abstract: | Reduced-fat cheese showed higher levels of ethanol and lower acetoin than full-fat samples throughout ripening regardless of conditions. Total headspace volatiles, as well as butanoic and hexanoic acids, increased with ripening time and temperature. Full- and reduced-fat cheeses developed distinctly different headspace volatile profiles throughout ripening. The effects of ripening conditions were more notable in full-fat samples. Ripening reduced-fat Cheddar cheese at an elevated temperature for a limited time may enhance development of some desirable volatiles such as butanoic acid. |
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| Keywords: | Cheddar cheese flavor volatile compounds cheese ripening |
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