"Identification of Characteristic Odor Components in Natural Cheese
and Their Application to Dairy Flavor Ingredients" announced
at the 63rd Annual Meeting of the Japanese Society for Food Science and Technology.

Researchers in this study extracted odor components from Gouda and Cheddar cheese, and conducted both orthonasal odor evaluation and sensory evaluation. Results confirmed the identification of compounds which have enhancing effects on cheese flavors, including three components such as acetoin acetate in Gouda cheese, and four components such as cis-4-methyloctan-5-olide in Cheddar cheese.

Based on this knowledge, cheese-flavor-enhancing dairy ingredients Dairich GD and Dairich CH were developed using biotechnology.

Furthermore, these research results were presented orally at the 63rd Annual Meeting of the Japanese Society for Food Science and Technology (FY2016) under the title "Identification of Characteristic Odor Components in Natural Cheese and Their Application to Dairy Flavor Ingredients."