Singh T K, Drake M A, Cadwallader K R
Dept. of Food Science and Human Nutrition, Univ. of Illinois at Urbana-Champaign, Urbana, IL 61801.
Dept. of Food Science, North Carolina State Univ., Southeast Dairy Foods Research Center, Raleigh, NC 27695-7624.
Compr Rev Food Sci Food Saf. 2003 Oct;2(4):166-189. doi: 10.1111/j.1541-4337.2003.tb00021.x.
Considerable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and instrumental, of Cheddar flavor and flavor compounds are also detailed here.
关于切达干酪成熟过程中发生的生化过程，人们已经积累了相当多的知识，这些生化过程反过来又对风味和质地的形成产生重大影响。本综述概述了切达干酪成熟过程中参与乳成分修饰的主要代谢途径和因素。这里还详细介绍了挥发性风味和异味产生的机制，以及切达干酪风味和风味化合物的感官和仪器分析方面的最新进展。
