Characterisation of commercial Cheddar cheese flavour. 1: traditional and electronic nose approach to quality assessment and market classification

2003 ◽  
Vol 13 (5) ◽  
pp. 355-370 ◽  
Author(s):  
Patrick J O’Riordan ◽  
Conor M Delahunty
Keyword(s):  
Quality Assessment ◽  
Electronic Nose ◽  
Cheddar Cheese ◽  
Cheese Flavour

The production of sulphur compounds in Cheddar cheese and their significance in flavour development

1976 ◽  
Vol 43 (2) ◽  
pp. 313-320 ◽  
Author(s):  
D. J. Manning ◽  
Helen R. Chapman ◽  
Zena D. Hosking
Keyword(s):  
Cheddar Cheese ◽  
Dimethyl Sulphide ◽  
Gas Chromatograph ◽  
Sulphur Compounds ◽  
Cheese Flavour ◽  
Photometric Detector

SummaryA method is described for determining H2S, methanethiol and dimethyl sulphide in Cheddar-cheese headspace. Cheeses ranging in age from 2 to 12 months were analysed using a gas chromatograph equipped with a photometric detector. These cheeses were presented to a trained flavour panel for the assessment of quality and intensity of Cheddar cheese flavour.An attempt is made to correlate the concentration of sulphur compounds in the headspace with the average flavour scores. The results suggest that the flavour intensity of the cheese is related to the concentration of methanethiol in the headspace.

THE INFLUENCE OF ODOURANT BALANCE ON THE PERCEPTION OF CHEDDAR CHEESE FLAVOUR

1996 ◽  
pp. 339-343
Author(s):  
C.M. Delahunty ◽  
F. Crowe ◽  
P.A. Morrissey
Keyword(s):  
Cheddar Cheese ◽  
Cheese Flavour

Cheddar cheese flavour studies: II. Relative flavour contributions of individual volatile component

1979 ◽  
Vol 46 (3) ◽  
pp. 523-529 ◽  
Author(s):  
Donald J. Manning
Keyword(s):  
Regression Analysis ◽  
Multiple Regression Analysis ◽  
Multiple Regression ◽  
Volatile Component ◽  
Cheddar Cheese ◽  
Cheese Flavour

SummaryMultiple regression analysis has been used to relate contributions of individual flavour components to the flavour of Cheddar cheese. Equations have been derived that relate Cheddar flavour to the headspace concentrations of 2-pentanone, methanethiol and methanol. The concentrations of ethanol and H2S found in cheese headspace have been related to the flavour defects ‘fruity’ and ‘sulphide’ respectively

Wine Quality Assessment using Electronic Nose

2021 ◽  
Author(s):  
Kranthi Kumar Pulluri ◽  
Vaegae Naveen Kumar
Keyword(s):  
Quality Assessment ◽  
Electronic Nose ◽  
Wine Quality

Potential Application of the Electronic Nose for Quality Assessment of Salmon Fillets Under Various Storage Conditions

2002 ◽  
Vol 67 (1) ◽  
pp. 307-313 ◽  
Author(s):  
W-X. Du ◽  
C-M. Lin ◽  
T. Huang ◽  
J. Kim ◽  
M. Marshall ◽  
...  
Keyword(s):  
Quality Assessment ◽  
Electronic Nose ◽  
Potential Application ◽  
Storage Conditions

Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: I. Identification of the volatile carbonyl fraction

1959 ◽  
Vol 26 (3) ◽  
pp. 265-272 ◽  
Author(s):  
J. R. L. Walker ◽  
R. J. Harvey
Keyword(s):  
New Zealand ◽  
Volatile Compounds ◽  
Paper Chromatography ◽  
Carbonyl Compounds ◽  
Steam Distillation ◽  
Technical Assistance ◽  
Cheddar Cheese ◽  
Cheese Flavour ◽  
Flavour Formation

Flavour concentrates from mature New Zealand Cheddar cheese were prepared by steam distillation methods. Using 2:4-dinitrophenylhydrazine reagent the presence of carbonyl compounds in the distillate was established. By means of paper chromatography, and other methods, the following compounds were identified in the distillate: acetoin, diacetyl, acetaldehyde, acetone, 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone and 2-undecanone, and their approximate concentrations in New Zealand Cheddar cheese were determined. The possible role of these compounds in the formation of Cheddar cheese flavour is discussed.The authors gratefully acknowledge the helpful advice and criticism of Dr H. R. Whitehead and Dr W. A. McGillivray, and the technical assistance of Mr P. L. McLaughlin.

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