Abstract:
Cheddar cheese exported from 5 countries was analyzed for volatiles and sensory characteristics, and illustrated the existence of regional differences in flavor characteristics of the commercial Cheddar cheese and the preferences of Chinese consumers. The results showed there were regional differences in volatile profiles of the commercial Cheddar cheese from various countries, and the main difference was from the acid compounds.Chinese consumers had distinct preferences for Cheddar cheese with milky and nutty characteristics in both aroma and taste. However, Cheddar cheese with high intensity of sulfur flavor and bitter was ranked low. Therefore, Cheddar cheese with milky, nutty characteristics and low intensity of sulfur and bitter would be desirable for the Chinese consumers.
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