Evaluation and Assessment of Cheese

Question 1

2-Methyl Propanol

Answer 1

Also known as Isobutanol, this organic compound is produced naturally during the fermentation of carbohydrates. This contributes a banana flavor in cheese

Question 2

Aldehydes

Answer 2

An organic compound containing a formyl group. Traces are found in essential oils and often contribute to their favorable odors, cinnamldehyde, cilantro, and vanillin.

Question 3

Aliphatic

Answer 3

Non-aromatic compounds such as fat or oil

Question 4

Amides

Answer 4

Flavor-producing compound that develops in cheese over time, usually occurring with ammonia development.

Question 5

Amines

Answer 5

Class of organic compounds including amino acids

Question 6

Aromatic Carbohydrates

Answer 6

Flavor component used to add smoke flavor to smoked cheeses

Question 7

Benzaldehyde

Answer 7

An organic compound, it is the simplest aromatic aldehyde, and has a pleasant almond odor

Question 8

Butyric Acid

Answer 8

Product of anaerobic fermentation that has an unpleasant smell and taste (rancid, or like vomit)

Question 9

Clostridium

Answer 9

Spoilage organism (bacterial)

Question 10

Daicetyl

Answer 10

Flavor compound responsible for acidic and buttery flavors in fermented products such as cottage cheese, fromage frais, and quark

Question 11

Ethyl

Answer 11

A two-carbon molecule in which the carbon atoms are bonded to one another. Derived from ethane, a colorless, odorless gas

Question 12

Methanethiol

Answer 12

Organic compound released as a gas with a distinctive putrid smell from decaying organic matter. Gives cheese a cabbage flavor

Question 13

Methional

Answer 13

Organic compound that provides a notable flavor in potato chips. Causes a meaty flavor in cheese. Traces of the compound can be found in black tea and green tea-based products

Question 14

Methyl

Answer 14

An alkyl derived from methane, containing one carbon atom bonded to three hydrogen atoms–CH3. Often abbreviated Me. Such hydrocarbon groups occur in many organic compounds

Question 15

Methyl Ketones

Answer 15

A molecule that contributes to the flavor in butter

Question 16

Natamycin

Answer 16

Naturally occurring antifungal agent used in the food industry as a hurdle to fungal outgrowth in cottage cheese, sour cream, and yogurt

Question 17

Phenols

Answer 17

Amino acids are metabolized by microbes during aging, producing phenolic compounds that give cheese flavors such as smoky, unclean, medicinal, animal, and barnyard.

Question 18

Psychotropic

Answer 18

Bacteria capable of surviving or even thriving in a cold environment

Question 19

Retronasal

Answer 19

Direct link between smell and taste, and occurs when an item has been swallowed. As you exhale, both the olfactory and gustatory systems are stimulated, creating a more nuanced, indepth perception of flavor

Question 20

Sulfur

Answer 20

Compounds responsible for some of the unpleasant odors of decaying organic matter

Question 21

Syneresis

Answer 21

Release of moisture from protein molecules, which leads to the expulsion of whey from cheese curd

Question 22

Umami

Answer 22

One of the five basic tastes and can be translated from Japanese as a “pleasant savory taste.” First scientifically discovered in 1908 by Kikunae Ikeda, a professor of the Tokyo Imperial University. He found that glutamate was responsible for the palatability of the broth from kombu seaweed. He noticed that the taste of kombu dashi was different from sweet, sour, bitter, and salty and named it “umami”