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

Authors

  • H.W. CHIN,

    1. Authors Chin and Rosenberg are with the Dept. of Food Science & Technology, Univ. of California, Davis, CA 95616. Address requests to Dr. M. Rosenberg.
    Search for more papers by this author
  • M. ROSENBERG

    1. Authors Chin and Rosenberg are with the Dept. of Food Science & Technology, Univ. of California, Davis, CA 95616. Address requests to Dr. M. Rosenberg.
    Search for more papers by this author

ABSTRACT

Reduced-fat cheese showed higher levels of ethanol and lower acetoin than full-fat samples throughout ripening regardless of conditions. Total headspace volatiles, as well as butanoic and hexanoic acids, increased with ripening time and temperature. Full- and reduced-fat cheeses developed distinctly different headspace volatile profiles throughout ripening. The effects of ripening conditions were more notable in full-fat samples. Ripening reduced-fat Cheddar cheese at an elevated temperature for a limited time may enhance development of some desirable volatiles such as butanoic acid.

Ancillary