Abstract
Analyses of commercial Cheddar cheese for ethanol and ethyl esters support the postulate that the compounds principally responsible for the fruity flavor defect are ethyl butyrate and ethyl hexanoate. High ester concentrations tended to be associated with high concentrations of ethanol. Volatile free fatty acids (C2, C4, C6, and total C2–C10) were present at higher levels in normal cheese than in fruity cheese.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal
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