C. Dacremont et Z. Vickers, CONCEPT MATCHING TECHNIQUE FOR ASSESSING IMPORTANCE OF VOLATILE COMPOUNDS FOR CHEDDAR CHEESE AROMA, Journal of food science, 59(5), 1994, pp. 981-985
Many volatile compounds have been identified in Cheddar cheese, but th
e importance of each compound for the characteristic Cheddar aroma is
unknown. We screened 15 compounds for importance for Cheddar cheese ar
oma using a factorial design. The resulting mixtures were judged by a
concept matching technique. The most important compounds for Cheddar c
heese aroma were butyric acid, diacetyl and methional. A three-way fac
torial experiment was used to find their optimum concentrations. The o
ptimum mixtures were compared to several Cheddar and non-Cheddar chees
es. Partial agreement was found between the mixtures and the Cheddar c
heese concept. They were as Cheddar-like as some true Cheddar cheeses.