scholarly journals Flavor Compounds of Cholesterol-Reduced Cheddar Cheese Slurries

2002 ◽  
Vol 15 (1) ◽  
pp. 117-123 ◽  
Author(s):  
H. S. Kwak ◽  
C. S. Chung ◽  
J. Ahn
Keyword(s):  
Cheddar Cheese ◽  
Flavor Compounds

Effects of Soybean Pectin Gel on Flavor Compounds Variation of Cheddar Cheeses during Ripening

2014 ◽  
Vol 881-883 ◽  
pp. 797-800
Author(s):  
He Liu ◽  
Jun Li ◽  
Ping Geng ◽  
Yu Tang He ◽  
Tao Ma
Keyword(s):  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Cheddar Cheese ◽  
Flavor Compounds ◽  
Volatile Substances ◽  
Pectin Gel ◽  
High Concentrations

In this manuscript, flavor compounds development of Cheddar Cheese with addition of soybean pectin gel was investigated during ripening. A rapid and simple Solid-Phase Microextraction (SPME) procedure was used for identifying and classifying the volatile compounds. The result showed that addition of soybean pectin gel to cheese had similar flavor profiles with full-fat cheeses. Higher levels of acid volatile compounds and aldehydes were obtained in comparison with experimental cheese. Results simultaneously indicated that experimental cheeses contained high concentrations of volatile amine as soybean pectin gel promoting the volatile substances.

scholarly journals Overexpression of Lactobacillus caseid-Hydroxyisocaproic Acid Dehydrogenase in Cheddar Cheese

2004 ◽  
Vol 70 (8) ◽  
pp. 4814-4820 ◽  
Author(s):  
Jeffery R. Broadbent ◽  
Sanjay Gummalla ◽  
Joanne E. Hughes ◽  
Mark E. Johnson ◽  
Scott A. Rankin ◽  
...  
Keyword(s):  
Aromatic Amino Acids ◽  
Cheddar Cheese ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Keto Acid ◽  
Acid Dehydrogenase ◽  
Keto Acids ◽  
Cheese Flavor ◽  
Enhanced Expression ◽  
Flavor Development

ABSTRACT Metabolism of aromatic amino acids by lactic acid bacteria is an important source of off-flavor compounds in Cheddar cheese. Previous work has shown that α-keto acids produced from Trp, Tyr, and Phe by aminotransferase enzymes are chemically labile and may degrade spontaneously into a variety of off-flavor compounds. However, dairy lactobacilli can convert unstable α-keto acids to more-stable α-hydroxy acids via the action of α-keto acid dehydrogenases such as d-hydroxyisocaproic acid dehydrogenase. To further characterize the role of this enzyme in cheese flavor, the Lactobacillus casei d-hydroxyisocaproic acid dehydrogenase gene was cloned into the high-copy-number vector pTRKH2 and transformed into L. casei ATCC 334. Enzyme assays confirmed that α-keto acid dehydrogenase activity was significantly higher in pTRKH2:dhic transformants than in wild-type cells. Reduced-fat Cheddar cheeses were made with Lactococcus lactis starter only, starter plus L. casei ATCC 334, and starter plus L. casei ATCC 334 transformed with pTRKH2:dhic. After 3 months of aging, the cheese chemistry and flavor attributes were evaluated instrumentally by gas chromatography-mass spectrometry and by descriptive sensory analysis. The culture system used significantly affected the concentrations of various ketones, aldehydes, alcohols, and esters and one sulfur compound in cheese. Results further indicated that enhanced expression of d-hydroxyisocaproic acid dehydrogenase suppressed spontaneous degradation of α-keto acids, but sensory work indicated that this effect retarded cheese flavor development.

scholarly journals Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese

2018 ◽  
Vol 9 ◽  
Author(s):  
Ewelina Stefanovic ◽  
Kieran N. Kilcawley ◽  
Clara Roces ◽  
Mary C. Rea ◽  
Maurice O'Sullivan ◽  
...  
Keyword(s):  
Cheddar Cheese ◽  
Lactobacillus Paracasei ◽  
Flavor Compounds

scholarly journals Effects of pectic fat mimetics and transglutaminase on the regularity of protein and fat degradation and flavor compounds in Cheddar cheese during ripening

2021 ◽  
Author(s):  
Jun Li ◽  
Huaitian Cui ◽  
Xinyue Xu ◽  
Jiayi Li ◽  
Miaomiao Lu ◽  
...  
Keyword(s):  
Cheddar Cheese ◽  
Flavor Compounds

scholarly journals Comparison of Methods for the Analysis of Higher Boiling Flavor Compounds in Cheddar Cheese

1985 ◽  
Vol 68 (11) ◽  
pp. 2853-2858 ◽  
Author(s):  
H.C. Dunn ◽  
R.C. Lindsay
Keyword(s):  
Cheddar Cheese ◽  
Flavor Compounds ◽  
Comparison Of Methods

Accumulation of Some Flavor Compounds in Full- and Reduced-fat Cheddar Cheese Under Different Ripening Conditions

1997 ◽  
Vol 62 (3) ◽  
pp. 468-474 ◽  
Author(s):  
H.W. CHIN ◽  
M. ROSENBERG
Keyword(s):  
Cheddar Cheese ◽  
Flavor Compounds ◽  
Reduced Fat

Use of exogenous streptokinase to accelerate proteolysis in Cheddar cheese during ripening

2004 ◽  
Vol 84 (6) ◽  
pp. 527-538 ◽  
Author(s):  
Vivek K. Upadhyay ◽  
Maria J. Sousa ◽  
Peter Ravn ◽  
Hans Israelsen ◽  
Alan L. Kelly ◽  
...  
Keyword(s):  
Cheddar Cheese

ROTATIONAL SPECTROSCOPY OF FLAVOR COMPOUNDS IN PEACH BRANDY FOR PROCESS MONITORING IN CRAFT DISTILLERIES

2019 ◽  
Author(s):  
Channing West ◽  
Robin Felder ◽  
Justin Neill ◽  
Brooks Pate ◽  
Charles Preston ◽  
...  
Keyword(s):  
Process Monitoring ◽  
Flavor Compounds ◽  
Rotational Spectroscopy

0716 Effect of microencapsulated iron salts on cheddar cheese divalent cation balance and composition

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 343-343
Author(s):  
A. Arce ◽  
Z. Ustunol
Keyword(s):  
Divalent Cation ◽  
Cheddar Cheese ◽  
Iron Salts

Volatile flavor compounds on the skin and scales of Pseudosciaena crocea cultured using three different methods

2017 ◽  
Vol 24 (2) ◽  
pp. 341
Author(s):  
Xiong XIAO ◽  
Shuqin LIN ◽  
Xiongfei WU ◽  
Zhongming ZHENG
Keyword(s):  
Flavor Compounds ◽  
Pseudosciaena Crocea ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor
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