Accumulation of some flavor compounds in full- and reduced-fat cheddar cheese under different ripening conditions

被引：9
|
作者：
Chin, HW [1 ]
Rosenberg, M [1 ]
机构：
[1] UNIV CALIF DAVIS, DEPT FOOD SCI & TECHNOL, DAVIS, CA 95616 USA
来源：
JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 03期
关键词：
cheddar cheese; flavor volatile compounds; cheese ripening;
D O I：
10.1111/j.1365-2621.1997.tb04408.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 rime may enhance development of some desirable volatiles such as butanoic acid.
引用
收藏
页码：468 / 474
页数：7
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