Summary Multiple regression analysis has been used to relate contributions of individual flavour components to the flavour of Cheddar cheese. Equations have been derived that relate Cheddar flavour to the headspace concentrations of 2-pentanone, methanethiol and methanol. The concentrations of ethanol and H2S found in cheese headspace have been related to the flavour defects ‘fruity’ and ‘sulphide’ respectively
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D. J. Manning (1979) studied this question.
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