SRC-CHEDDAR-2021 · PRIMARY

Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission

J. Wang, Z.J. Yang, L.Y. Xu, B. Wang, J.H. Zhang, B.Z. Li, Y.P. Cao & L. Tan · Journal of Dairy Science

Lifecycleactive

Published2021-02

DOI10.3168/jds.2020-18757

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 (check run 36958508250). Publication date confirmed to the month. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-02 · corrections 0

TOPICS

cheeseCheddarripeningaroma extract dilution analysis

CLAIMS USING THIS SOURCE1

CLM-CHEDDAR-001

Potent odorants of Cheddar cheese ↗

Aroma extract dilution analysis identified 39 potent odorants in Cheddar cheese; compounds such as acetic and butanoic acids, dimethyl trisulfide, methional and 1-octen-3-one differed most between cheeses ripened for different times.

Cheddar ripened for 6 to 14 months; cheese aroma varies widely between cheese types.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:cheddar-odorants-2021 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 349.