Evaluation and Assessment of Cheese Flashcards
2-Methyl Propanol
Also known as Isobutanol, this organic compound is produced naturally during the fermentation of carbohydrates. This contributes a banana flavor in cheese
Aldehydes
An organic compound containing a formyl group. Traces are found in essential oils and often contribute to their favorable odors, cinnamldehyde, cilantro, and vanillin.
Aliphatic
Non-aromatic compounds such as fat or oil
Amides
Flavor-producing compound that develops in cheese over time, usually occurring with ammonia development.
Amines
Class of organic compounds including amino acids
Aromatic Carbohydrates
Flavor component used to add smoke flavor to smoked cheeses
Benzaldehyde
An organic compound, it is the simplest aromatic aldehyde, and has a pleasant almond odor
Butyric Acid
Product of anaerobic fermentation that has an unpleasant smell and taste (rancid, or like vomit)
Clostridium
Spoilage organism (bacterial)
Daicetyl
Flavor compound responsible for acidic and buttery flavors in fermented products such as cottage cheese, fromage frais, and quark
Ethyl
A two-carbon molecule in which the carbon atoms are bonded to one another. Derived from ethane, a colorless, odorless gas
Methanethiol
Organic compound released as a gas with a distinctive putrid smell from decaying organic matter. Gives cheese a cabbage flavor
Methional
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
Methyl
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
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 outgrowth in cottage cheese, sour cream, and yogurt
Phenols
Amino acids are metabolized by microbes during aging, producing phenolic compounds that give cheese flavors such as smoky, unclean, medicinal, animal, and barnyard.
Psychotropic
Bacteria capable of surviving or even thriving in a cold environment
Retronasal
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
Sulfur
Compounds responsible for some of the unpleasant odors of decaying organic matter
Syneresis
Release of moisture from protein molecules, which leads to the expulsion of whey from cheese curd
Umami
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”