Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: IV. The addition of flavour compounds to cheese curd to simulate Cheddar flavour
- 1 February 1961
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 28 (1), 1-4
- https://doi.org/10.1017/s0022029900010554
Abstract
On the basis of the experimental data provided by Harvey & Walker (1960) and Peterson, Johnson & Price (1949) various mixtures of methyl ketones (mixture K1) and fatty acids (mixture FA) were made up in proportions corresponding approximately to those found in a mature Cheddar cheese (9–10 months old). Only those carbonyl compounds which showed a significant increase in concentration as the cheese matured were included since it was assumed, for these experiments, that these ketones were the key flavour-producing compounds. It was visualized that there might be differences in the uptake of the various ketones by the curd so three additional ketone mixtures (K2, K3, K4), in which the balance of the various constituents had been altered, were also prepared.This publication has 7 references indexed in Scilit:
- Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: III. Time of first appearance of volatile carbonyl compounds during ripeningJournal of Dairy Research, 1960
- Identification of Volatile Carbonyl Compounds from Cheddar CheeseJournal of Dairy Science, 1960
- Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: II. Volatile compounds of sulphurJournal of Dairy Research, 1959
- Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: I. Identification of the volatile carbonyl fractionJournal of Dairy Research, 1959
- Some Volatile Components of Cheddar CheeseJournal of Dairy Science, 1958
- The Relationship of Serine Deamination and Hydrogen Sulfide Production by Lactobacillus casei to Cheddar Cheese FlavorJournal of Dairy Science, 1955
- Liberation of Fatty Acids during Making and Ripening of Cheddar CheeseJournal of Dairy Science, 1949