Characterization of nutty flavor in Cheddar cheese

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dc.authoridSingh, Tanoj/0000-0002-0413-1935
dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.contributor.authorAvsar, YK
dc.contributor.authorKaragul-Yuceer, Y
dc.contributor.authorDrake, MA
dc.contributor.authorSingh, TK
dc.contributor.authorYoon, Y
dc.contributor.authorCadwallader, KR
dc.date.accessioned2024-09-18T20:08:13Z
dc.date.available2024-09-18T20:08:13Z
dc.date.issued2004
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.3168/jds.S0022-0302(04)70017-X
dc.identifier.endpage2010en_US
dc.identifier.issn0022-0302
dc.identifier.issn1525-3198
dc.identifier.issue7en_US
dc.identifier.pmid15328211en_US
dc.identifier.scopus2-s2.0-3242744612en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1999en_US
dc.identifier.urihttps://doi.org/10.3168/jds.S0022-0302(04)70017-X
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8710
dc.identifier.volume87en_US
dc.identifier.wosWOS:000222323800005en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Science Incen_US
dc.relation.ispartofJournal of Dairy Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCheddar cheeseen_US
dc.subjectcheese flavoren_US
dc.subjectnutty flavoren_US
dc.subjectStrecker aldehydeen_US
dc.titleCharacterization of nutty flavor in Cheddar cheeseen_US
dc.typeArticleen_US

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