Influence of milk fat on the formation of flavor compounds in cheddar cheese

Experimental fullfat, 25%-, 33%-, 50%-, 75%-reduced-fat, and skimmilk Cheddar cheeses were analyzed for compositional, flavor chemical and taste characteristics after manufacture and 1, 2, 3, 6, 9, and 12 mo aging at 7;2-Phenethylamine was found to impart strong, lingering rosiness to cheese flavors. A quantitative high performance liquid chromatographic (HPLC) method was developed for 2-phenethylamine analysis, and a survey of commercial samples showed it occurred sporadically in Cheddar cheese. The presence of succinic acid was confirmed in Cheddar cheese, but it occurred below its taste threshold in many Cheddar cheeses. Evaluation of the flavor characteristics of succinic acid revealed a savoriness, a complementary flavor for glutamic acid, and an ability to improve aged Cheddar flavor intensities. An HPLC method employing dansyl chloride derivatization and fluorescence detection was developed for analysis of alkylphenols in dairy products.;Lowering levels of milkfat in Cheddar cheeses caused corresponding reductions in concentrations of volatile free fatty acids, acidic, and neutral flavor compounds, but did not appear to influence alkaline flavor compounds.