Ch. 6: Cheese Assessment & Evaluation - Glossary Flashcards
2-methyl propanol
-also known as isobutanol
-organic compound produced naturally during the fermentation of carbohydrates
-contributes a banana flavor in cheese
dehydes
-an organic compound containing a formyl group
-traces of many aldehydes are found in essential oils
-often contribute to their favorable odors
-most sugars are derivatives of aldehydes
amides
a flavor-producing compound that develops in cheese over time, usually occurring with ammonia development
amines
a class of organic compounds that includes amino acids
aromatic hydrocarbons
a flavor component used to add smoke flavor to smoked cheese
benzaldehyde
-an organic compound
-the simplest aromatic aldehyde
-pleasant almond odor
butyric acid
a product or anaerobic fermentation that has an unpleasant smell and taste (rancid, or like vomit)
diacetyl
a flavor compound responsible for acid and buttery flavors in fermented products such as cottage cheese, fromage frais, and quark
ethyl
-an ethyl group is two-carbon molecule in which the carbon atoms are bonded to one another
-derived from ethane, a colorless, odorless gas
methanethiol
-an organic compound released as a gas with a distinctive putrid smell from decaying organic matter
-gives cheese a cabbage flavor
methional
-an organic compound that provides a notable flavor in potato chips
-creates a meaty flavor in cheese
-traces are also found in black tea and green tea based products
methyl
an alkyl derived from methane, containing one carbon atom bonded to three hydrogen atoms
methyl ketones
a molecule that contributes to the flavor in butter
natamycin
naturally occurring antifungal agent used in the food industry as a hurdle to fungal growth in cottage cheese, sour cream, and yogurt
phenols
-caused by amino acids being metabolized by microbes during aging, producing phenolic compounds
-give flavors such as smoky, unclean, medicinal, animal, and barnyardy
psychotropic
a bacteria capable of surviving or even thriving in a cold environment
retronasal olfaction
-the direct link between taste and smell, and occurs when an item has been swallowed
-both the olafactory and gustatory systems are stimulated
-creates a more nuanced, in-depth perception of flavor
sulfur
compounds responsible for some of the unpleasant odors of decaying organic matter
syneresis
-the release of moisture from protein molecules
-leads to the expulsion of whey from cheese curd
umami
-a savory taste
-one of the five basic tastes
-glutamate is responsible
openness
-in reference to the texture and body
-often an indicator of a defect if not characteristic in the cheese
mechanical openings
irregularly shaped slits or cracks and other openings caused by workmanship and not gas formation
blind
no eye formation indicated in the paste of cheese
corky
-a cheese texture that is hard, tough, and overly firm
-characterized by failure of the cheese to readily break down when rubbed between thumb and fingers
acid-cut
-a bleached or faded appearance which sometimes varies throughout the cheese but is present most often around mechanical openings
friable
in reference to the cheese’s texture and how easily a cheese crumbles
volatile stimuli
airborne molecules that emit from organic compounds (e.g. found on cheese) detected by our noses
orthonasal olfaction
the sensation of smell arising via the introduction of an odor/aroma through the nostrils
taste receptors
a type of cellular receptor which facilitates the sensation of taste
olfactory
relating to the sense of smell
mouthfeel
the physical sensations in the mouth produced by a particular food
slip skin/toad skin
-a ripening defect associated with contamination by geotrichum yeast appearing on the surface
-the rind will appear rubbery or bumpy, paste will liquefy
absorbed odor
“off” or unpleasant odors in cheese caused by environmental exposure
bacterial odor
when certain bacteria in cheese present a distinctive smell
chemical odor
-smells present in a cheese due to cleaning chemicals exposure, microbes, or overexposure to light
-considered a defect
calcium lactate
-mineral deposits that are encouraged by:
=certain starter cultures at high levels
=tight packaging
=fluctuations in temperature
-typically seen on the surface of cheddars and some American cheeses in vacuum packaging
proteolysis
breakdown of protein, which leads to a softer cheese over time
lipolysis
the breakdown of fat, which is essential for flavor development in cheese
nonstarter lactic acid bacteria (NSLAB)
-lactic acid bacteria used as adjunct (or secondary) cultures
-influence the ripening period and final sensory characteristics
indicator organisms
-when present in large numbers in food signify that it is contaminated with disease bacteria, filth, spoilage, or unsanitary conditions
-include yeasts, molds, and other organisms
syneresis
the expulsion of whey after coagulated milk has been cut
trier
-an age old specialist tool for cheese evaluation
-used to take a deep sample from an unopened wheel of cheese and asses the texture, ripeness and flavor of cheese
ammoniated
-a bitter tasting and strong selling defect caused by excessive breakdown of fat and protein or restricted air flow
-often seen in soft ripened cheeses aged too long
