Characteristic Aroma Components of British Farmhouse Cheddar Cheese

Abstract

Aroma components responsible for aroma typical of British Farmhouse Cheddar cheese were studied by aroma extract dilution analysis. Cheese extracts were prepared by direct solvent extraction, high-vacuum transfer, and class fractionation. Most aroma-active components of acidic and neutral/basic fractions have been previously associated with Cheddar cheese flavor. p-Cresol was mainly responsible for a "cowy-barny" note, whereas an intense "soil-like" note was due to 2-isopropyl-3-methoxypyrazine. At much lower odor intensity, 2-isobutyl-3-methoxypyrazine contributed a "bell pepper-like" note. Additionally, within the same wedge of cheese, the concentrations of p-cresol and 2-isopropyl-3-methoxypyrazine were lower at the narrow end (center) than at the rind side. Direct addition of p-cresol (> or =100 ppb) or 2-isopropyl-3-methoxypyrazine (> or =3 ppb) in a mild domestic Cheddar cheese resulted in increases in intensities of cowy/phenolic and earthy/bell pepper aroma notes.