Abstract
Influence of protein (Dairy LoTM )(DL) and carbohydrate based (NovagelTM)(NOV) fat replacers on the flavor volatiles of low fat Cheddar cheese (5% fat), during initial stage of ripening, were determined using Gas Chromatography-Mass Spectrometry. The predominant volatiles in all cheeses were; octanoic acid> acetoin > 2,3-butanedione. Undecanoic acid, nonanoic acid, and heptanone were less dominant. Treatments apparently attenuated them differently during initial aging compared to the low fat control (LFC) based on their relative ratio to an internal standard (12 μg of 3-heptanol/250 g of grated cheese). Within one month of maturation, the ratio of acetoin increased from 12.5 to 16, decreased from 15 to 13, and 11 to 9 for NOV, DL, and LFC, respectively. Octanoic acid, the most dominant volatile, decreased markedly in all cases in the order; 29 to 18>26 to 18>26.5 to 22, for LFC, NOV, DL, respectively. 2,3-Butanedione decreased to about half the initial concentration only for NOV and remained relatively the same for DL and LFC. Other comparatively minor volatiles were also impacted differently. These preliminary data show that fat replacers attenuated initial storage related flavor volatiles of low-fat Cheddar cheese compared to control and this influence varied depending on the type of fat replacer used.
