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Trace Thiol Compounds in Aged Cheddar Cheese

WE WILL CONSIDER. BACKGROUNDMETHOD DEVELOPMENTAPPLICATION OF METHOD TO AGED CHEESEIMPLICATIONS OF POLYFUNCTIONAL THIOLS IN CHEDDAR CHEESE FLAVOR. BACKGROUND. THIS STUDY WAS BASED ON THE CONCEPT THAT -. Our knowledge of the chemistry of Cheddar cheese flavor remains incompleteSulfur compounds ar

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Trace Thiol Compounds in Aged Cheddar Cheese

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    1. Trace Thiol Compounds in Aged Cheddar Cheese J. P. Kleinhenz1, W. J. Harper1 and M. A. Drake2 1 The Ohio State University, Columbus, Ohio, USA 2 North Carolina State University, Raleigh, N. C., USA

    2. WE WILL CONSIDER BACKGROUND METHOD DEVELOPMENT APPLICATION OF METHOD TO AGED CHEESE IMPLICATIONS OF POLYFUNCTIONAL THIOLS IN CHEDDAR CHEESE FLAVOR

    3. BACKGROUND

    4. THIS STUDY WAS BASED ON THE CONCEPT THAT - Our knowledge of the chemistry of Cheddar cheese flavor remains incomplete Sulfur compounds are important to the flavor of Cheddar cheese There may be sulfur compounds present in aged Cheddar cheese, in concentrations above their threshold levels, that have not yet been discovered

    5. SULFUR NOTES IN AGED CHEDDAR CHEESE Drake and others (2002) have shown recently that 4 descriptors can be used to differentiate sulfur flavors in aged, sharp Cheddar cheese Total Sulfur Egg-Like Match-like Catty Brothy and Cooked may also include sulfur components

    6. Objectives To develop methods for identification and quantitation of trace thiols in aged Cheddar cheese To explore the possible relationship of poly functional thiol compounds to the flavor in aged Cheddar cheese

    7. CHEESES EVALUATED

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