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首页> 外文期刊>Australian Journal of Dairy Technology >Influence of fat on flavour and flavour development in cheddar cheese.
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Influence of fat on flavour and flavour development in cheddar cheese.

机译：脂肪对切达干酪风味和风味发展的影响。

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摘要

Fat plays a critical role in the flavour and flavour development of cheddar cheese. Fat reduction below 50% results in loss of desirable flavour and increased intensities of off-flavours. Removal of fat from an aged full-fat cheddar cheese demonstrates that non-polar flavour-active volatiles remained in the cheese matrix rather than partitioning into the fat. Previous work has also demonstrated volatile compound profile differences between commercial full-fat and reduced fat cheeses. These studies collectively suggest that fat removal alters cheese biochemistry, resulting in distinct sensory flavour profiles rather than sensory effects solely due to partitioning and matrix effects. Recently, a replicated controlled study with full-fat, 50% and 83% fat reduced cheddar cheeses was applied to directly evaluate the impact of fat reduction on cheese flavour and flavour development. Flavour and volatile components of low-fat cheddar cheeses were distinct from full-fat cheeses (p<0.05). Decreases in fat content resulted in decreases in milkfat flavour, higher whey flavour and a decrease in the rate of aged cheese flavour development compared to full-fat cheeses. Sensory thresholds of isolated key compounds revealed greater than 100-fold increases for some compounds in a fat-based matrix (full-fat cheese) compared to a water-based matrix (83% fat reduced cheeses) (p<0.05). As a result, odour activity values for certain compounds including homofuraneol and phenylacetaldehyde increased in low-fat cheese compared to full-fat cheeses. These results demonstrate that fat reduction in cheddar cheeses alters volatile compound production as well as volatile compound release to collectively impact flavour perception.
机译：脂肪在切达干酪的风味和风味发展中起着至关重要的作用。脂肪减少到50％以下会导致失去所需的风味并增加异味的强度。从陈旧的全脂切达奶酪中去除脂肪表明，非极性风味活性挥发物保留在奶酪基质中，而不是分配到脂肪中。先前的工作还证明了商业全脂奶酪和低脂奶酪之间的挥发性化合物特性差异。这些研究共同表明，去除脂肪会改变奶酪的生物化学，导致明显的感官风味特征，而不是仅仅由于分配和基质效应而产生的感官效应。最近，一项针对全脂，减脂50％和83％的切达干酪的重复对照研究被用于直接评估减脂对奶酪风味和风味发展的影响。低脂切达干酪的风味和挥发性成分与全脂干酪不同（ p <0.05）。与全脂干酪相比，脂肪含量的减少导致乳脂风味的降低，乳清风味的增强以及陈化干酪风味发展的速度降低。分离出的关键化合物的感官阈值表明，与水基基质（脂肪减少的奶酪含量为83％）相比，脂肪基基质（全脂奶酪）中某些化合物的含量增加了100倍以上（p <0.05）。结果，与全脂干酪相比，低脂干酪中某些化合物（包括高呋喃酚和苯乙醛）的气味活性值增加了。这些结果表明，切达干酪中的脂肪减少会改变挥发性化合物的产生以及挥发性化合物的释放，从而共同影响风味感知。

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