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Characterisation of Cooked Cheese Flavour: Non-Volatile Components
Rosa C Sullivan1,2, Samantha Nottage1, Fiyinfolu Makinwa1
1Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK.
Foods (Basel, Switzerland)
|October 28, 2023
Summary
Cooking alters non-volatile compounds in cheese, impacting flavor. Diketopiperazines increase during cooking and can be taste contributors in cooked cheese products.
Area of Science:
- Food Chemistry
- Dairy Science
- Sensory Analysis
Background:
- Cheese flavor is complex, influenced by non-volatile compounds and Maillard reactions during cooking.
- Understanding chemical changes in cheese during cooking is crucial for product development.
Purpose of the Study:
- To investigate the impact of cooking on non-volatile compounds in various cheeses.
- To determine the role of these compounds as tastants and aroma precursors.
- To assess the influence of fat content on cooked cheese flavor.
Main Methods:
- Analysis of organic acids, sugars, amino acids, γ-glutamyl dipeptides, and diketopiperazines in six cheese types.
- Quantification using Liquid Chromatography (LC) and Gas Chromatography-Mass Spectrometry (GC-MS).
- Evaluation of diketopiperazines against taste thresholds.
Main Results:
- Cooking decreased sugars, amino acids, and γ-glutamyl dipeptides.
- Cooking increased diketopiperazines and some organic acids.
- Diketopiperazines reached taste-threshold levels in cooked cheeses, unlike in uncooked ones.
- γ-glutamyl dipeptide levels increased with ageing in Cheddar variants.
Conclusions:
- Non-volatile compounds significantly change during cheese cooking, affecting flavor profiles.
- Diketopiperazines play a role in the taste of cooked cheeses.
- Findings offer insights for developing cheeses, particularly low-fat options, for cooked applications.
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