Flavor of Cheddar Cheese: A Chemical and Sensory Perspective

Comprehensive Reviews in Food Science and Food Safety - Tập 2 Số 4 - Trang 166-189 - 2003
T. K. Singh1, M.A. Drake2, Keith R. Cadwallader1
1Department of Food Science and Human Nutrition, University of Illinois at Urbana/Champaign, Urbana, IL 61801
2Dept. of Food Science, North Carolina State Univ., Southeast Dairy Foods Research Center, Raleigh, NC 27695-7624.

Tóm tắt

ABSTRACTConsiderable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flavor and off‐flavor production and recent developments in the analysis, both sensory and instrumental, of Cheddar flavor and flavor compounds are also detailed here.

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