the library

Cheddar

Meat, fish & cheese· cheese

What it is

Cheddar is a firm cow's-milk cheese originating in the English village of Cheddar, aged from a few months to several years.

What it tastes like

On the nose: potato, butter-fat, bay, fruity. Among its measured molecules: acetonitrile, 1-ethoxy-2-propanol, delta-nonalactone, 9-decenoic acid, Tiglic alcohol.

Every one of its 23 compounds carries a paper the library can cite.

• acetic acidaromaacidreads as pungent (PubChem)Measured in 37 of 341 ingredients.cite

  identified in the Cheddar headspace; NOT flagged as significantly different across maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Acetic acid (60)', retention time 16.45 min)
• acetoinaromaketonereads as buttery (PubChem)Measured in 18 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Acetoin (88)', retention time 10.03 min)
• butyric acidaromaacidreads as butter-fat taste (PubChem)Measured in 7 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Butyric acid (88)', retention time 21.67 min)
• caprylic acidaromaacidMeasured in 21 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Octanoic acid (144)', retention time 33.35 min)
• octanalaromaaldehydereads as fruity (PubChem)Measured in 40 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Octanal (128)', retention time 10.56 min)
• 2,3-butanedionearomaketoneMeasured in 15 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages. The classic buttery Cheddar note. — Gan et al. 2016, Food Chemistry (Table 1, row 'Diacetyl (86)', retention time 7.13 min)
• capric acidaromaacidMeasured in 10 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Decanoic acid (172)', retention time 38.45 min)
• lauric acidacidreads as like oil of bay (PubChem)Measured in 7 of 341 ingredients.cite

  identified in the Cheddar headspace; NOT flagged as significantly different across maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Dodecanoic acid (200)', retention time 43.08 min)
• acetonitrilearomanitrogen compoundreads as aromatic (PubChem)Measured in 1 of 341 ingredients.cite

  identified by SPME-GC-MS in the headspace above grated Cheddar cheese spanning the commercial mild-to-vintage maturity range; significant difference between maturity stages (ANOVA-Tukey, p<0.05) — Gan et al. 2016, Food Chemistry (Table 1, row 'Acetonitrile (41)', retention time 3.40 min)
• 2-ethylhexanolaromaalcoholreads as sweet, fatty-floral taste fruital note (PubChem)Measured in 10 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row '2-Ethyl-1-hexanol (130)', retention time 16.71 min)
• ethyl octanoatearomaesterMeasured in 24 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Ethyl-octanoate (172)', retention time 14.92 min)
• valeric acidaromaacidreads as fruity taste (PubChem)Measured in 6 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Pentanoic acid (102)', retention time 24.85 min)
• 2-heptanonearomaketonereads as pear flavor (PubChem)Measured in 24 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row '2-Heptanone (114)', retention time 7.06 min)
• heptanoic acidaromaacidMeasured in 3 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Heptanoic acid (130)', retention time 30.66 min)
• heptanalaromaaldehydereads as fatty taste (PubChem)Measured in 34 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Heptanal (114)', retention time 7.12 min)
• 2-undecanonearomaketoneMeasured in 9 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row '2-Undecanone (170)', retention time 19.90 min)
• hexanoic acidaromaacidMeasured in 25 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Hexanoic acid (116)', retention time 27.82 min)
• 1-ethoxy-2-propanolaromaMeasured in 1 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row '1-Ethoxy-2-propanol (104)', retention time 6.59 min)
• methionalaromasulfur compoundreads as cooked potato (PubChem)Measured in 11 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'Methional (104)', retention time 15.44 min)
• delta-nonalactonearomalactoneMeasured in 1 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row 'δ-Nonalactone (156)', retention time 29.88 min)
• 9-decenoic acidaromaacidMeasured in 1 of 341 ingredients.cite

  identified in the Cheddar headspace; NOT flagged as significantly different across maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row '9-Decenoic acid (170)', retention time 39.80 min)
• trans-2-decenalaromaaldehydeMeasured in 8 of 341 ingredients.cite

  identified in the Cheddar headspace; significant difference between maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row '2-Decenal (154)', retention time 21.15 min)
• Tiglic alcoholaromaalcoholMeasured in 1 of 341 ingredients.cite

  identified in the Cheddar headspace; NOT flagged as significantly different across maturity stages — Gan et al. 2016, Food Chemistry (Table 1, row '2-Methyl-2-buten-1-ol (86)', retention time 11.31 min)