ACCUMULATION OF SOME FLAVOR COMPOUNDS IN FULL-FAT AND REDUCED-FAT CHEDDAR CHEESE UNDER DIFFERENT RIPENING CONDITIONS

Reduced-fat cheese showed higher levels of ethanol and lower acetoin t han full-fat samples throughout ripening regardless of conditions. Tot al headspace volatiles, as well as butanoic and hexanoic acids, increa sed 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 tempe rature for a limited rime may enhance development of some desirable vo latiles such as butanoic acid.