Flavour compounds and sensory characteristics of cheese powders made from matured cheeses

Camilla Varming; Lene Tranberg Andersen; Mikael Agerlin Petersen; Ylva Margareta Ardö

doi:10.1016/j.idairyj.2012.11.002

Flavour compounds and sensory characteristics of cheese powders made from matured cheeses

Camilla Varming, Lene Tranberg Andersen, Mikael Agerlin Petersen, Ylva Margareta Ardö

23 Citationer (Scopus)

Abstract

Three types of cheese powders made from well-matured smear-ripened, hard, or blue cheese, were subjected to sensory profiling and analysis of volatiles, key aroma compounds, amino acids and organic acids. Blue cheese powders had high flavour intensities, especially of 'fruity' and 'blue' odour and flavour, which were related to a high content of methyl ketones and alcohols, esters and free fatty acids typically produced by Penicillium species. Smear cheese powders, characterised by 'smear' odour and flavour, were associated with flavour compounds derived from catabolism of sulphuric and branched-chain amino acids. Hard cheese powders described by 'Goya' odour and flavour as well as 'umami', 'harmony' and 'kokumi', had low or medium amounts of most compounds. The different characteristics of the three cheese powders can make them useful in different food applications as flavours or flavour enhancers.

Originalsprog	Engelsk
Tidsskrift	International Dairy Journal
Vol/bind	30
Udgave nummer	1
Sider (fra-til)	19-28
Antal sider	10
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2012.11.002
Status	Udgivet - maj 2013

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10.1016/j.idairyj.2012.11.002

Citationsformater

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author = "Camilla Varming and Andersen, {Lene Tranberg} and Petersen, {Mikael Agerlin} and Ard{\"o}, {Ylva Margareta}",

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AU - Varming, Camilla

AU - Andersen, Lene Tranberg

AU - Petersen, Mikael Agerlin

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AB - Three types of cheese powders made from well-matured smear-ripened, hard, or blue cheese, were subjected to sensory profiling and analysis of volatiles, key aroma compounds, amino acids and organic acids. Blue cheese powders had high flavour intensities, especially of 'fruity' and 'blue' odour and flavour, which were related to a high content of methyl ketones and alcohols, esters and free fatty acids typically produced by Penicillium species. Smear cheese powders, characterised by 'smear' odour and flavour, were associated with flavour compounds derived from catabolism of sulphuric and branched-chain amino acids. Hard cheese powders described by 'Goya' odour and flavour as well as 'umami', 'harmony' and 'kokumi', had low or medium amounts of most compounds. The different characteristics of the three cheese powders can make them useful in different food applications as flavours or flavour enhancers.

U2 - 10.1016/j.idairyj.2012.11.002

DO - 10.1016/j.idairyj.2012.11.002

M3 - Journal article

SN - 0958-6946

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JO - International Dairy Journal

JF - International Dairy Journal

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Flavour compounds and sensory characteristics of cheese powders made from matured cheeses

Abstract

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