Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: IV. The addition of flavour compounds to cheese curd to simulate Cheddar flavour

Extract

On the basis of the experimental data provided by Harvey & Walker (1960) and Peterson, Johnson & Price (1949) various mixtures of methyl ketones (mixture K₁) and fatty acids (mixture FA) were made up in proportions corresponding approximately to those found in a mature Cheddar cheese (9–10 months old). Only those carbonyl compounds which showed a significant increase in concentration as the cheese matured were included since it was assumed, for these experiments, that these ketones were the key flavour-producing compounds. It was visualized that there might be differences in the uptake of the various ketones by the curd so three additional ketone mixtures (K₂, K₃, K₄), in which the balance of the various constituents had been altered, were also prepared.