|
|
Article: Relate cheddar cheese flavor to chemical components.
- Article from:
- Emerging Food R&D Report
- Article date:
- November 1, 2003
CopyrightCOPYRIGHT 2003 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Research on the chemical and sensory analysis of cheddar cheese flavor has been conducted for more than 30 years. However, there hasn't been an extensive amount of research undertaken that directly links chemical components of the product with descriptive sensory attributes.
Literally thousands of volatile compounds have been found in foods. However, only a small proportion of these actually make an impact on a food's perceived aroma. Whether or not a volatile compound is aroma-active depends on the concentration at which it is present in the food and upon its odor detection threshold in the food matrix.
Generally, if an odorant is present at a level ...