Washington State Magazine

Washington State Magazine :: Spring 2013

Spring 2013

Matters of taste

In This Issue...


How Washington Tastes—The Apple meets Cougar Gold :: One need not be an expert taster to appreciate the chemistry between the apple and Cougar Gold. by Tim Steury

{ WEB EXCLUSIVE—Guide: Heirloom apples in Washington }

{ WEB EXCLUSIVE—Infographic: The Cheddar cheese lexicon }

Passing the Smell Test :: Throughout the living world, the nose leads the way, pioneering a course through the environment with the ability to spot virtually invisible perils and prizes. by Eric Sorensen

{ WEB EXCLUSIVE—Video: Simple scents in retail }

Patrick Rothfuss ’02—World builder :: Life’s a fantasy for best-selling author Patrick Rothfuss. He invites us into his worlds, one real and one of his own invention. by Hannelore Sudermann

{ WEB EXCLUSIVE—Story: Tribble Trouble :: WSU professor emeritus Paul Brians and a look at the Icons of Science Fiction at Seattle’s Experience Music Project}

{ WEB EXCLUSIVE—Story: Literary Taste :: Experts' takes on the seminal works in literary genres}

{ WEB EXCLUSIVE—Gallery: The art of Nate Taylor ’02 }


Taste, an Accounting in Three Scenes :: I’d be lying if I claimed not to prefer the golf swings of Bobby Jones or Sam Snead to that of Tommy “Two Gloves” Gainey. So I guess I’m a snob. by Bill Morelock ’77


{ WEB EXCLUSIVE—Video: Replays, multiple views, and info in iStadium A look at the 3D-4U Solutions technology }


:: First Words: Tastes like Beethoven

:: Posts

:: In Season: The essential egg

:: Sports: Down Under to Pullman

:: Sports Extra: One happy ending

:: Last Words: Fruitful history

{ WEB EXCLUSIVE—Story: Training for Good Eggs The Shoups and the Puyallup poultry course }


{ WEB EXCLUSIVE—Gallery: Labels and branding from No-Li Brewhouse }

New media

:: Treasure, Treason and the Tower: El Dorado and the Murder of Sir Walter Raleigh by Paul Sellin ’52

:: Montana Before History: 11,000 Years of Hunter-Gatherers in the Rockies and Plains by Douglas H. MacDonald ’94

:: Academic Motherhood: How Faculty Manage Work and Family by Kelly Ward and Lisa Wolf-Wendel

:: That One Spooky Night by Dan Bar-El, illustrated by David Huyck

On the cover: “Snow White” by Jung Von Matt for Ed. Wüsthof Dreizackwerk KG.

Spring 2013
Web Exclusives

The Cheddar cheese lexicon

by Tim Steury | © Washington State University

Mary Ann Drake ’96 PhD directs the North Carolina State University Sensory Service Center, which specializes in the sensory evaluation of dairy products. She and her colleagues produced this cheese flavor wheel, as well as a more specific cheddar cheese lexicon. When asked to describe what distinguishes Cougar Gold from regular cheddar cheese, she says, “When ideal, its flavor profile should have a very large, round, robust flavor that’s characterized by sulfur and beefy, brothy notes, with slight but definite under-notes of fruity and nutty flavors, a lack of bitterness and a flavor that finishes up quickly in the mouth and does not linger. That would be the ideal flavor profile of Cougar Gold.”

Cheese flavor wheel

Term Definition Reference
Cooked Aromatics associated with cooked milk skim milk heated to 85°C for 30 min.
Whey Aromatics associated with Cheddar cheese whey fresh Cheddar whey
Diacetyl Aromatic associated with diacetyl diacetyl, 20 ppm
Milkfat/Lactone Aromatics associated with milkfat fresh coconut meat, heavy cream, δ dodecalactone, 40 ppm
Fruity Aromatics associated with different fruits fresh pineapple, Ethyl hexanoate, 20 ppm
Sulfur Aromatics associated with sulfurous boiled compounds mashed egg, H2S bubbled through water, struck match
Free fatty acid Aromatics associated with short chain acids fatty butyric acid, 20 ppm
brothy Aromatics associated with boiled meat or vegetable soup stock canned potatoes, Wylers low sodium beef broth cubes, methional, 20 ppm
Nutty The nut-like aromatic associated with different nuts lightly toasted unsalted nuts, wheat germ, unsalted wheat Thins, roasted peanut oil extract
Catty Aroma associated with tom-cat urine 2 mercapto-2 methyl-pentan-4-one, 20 ppm
cowy/phenolic Aromas associated with barns and stock trailers, indicative of animal sweat and waste p-cresol, 160 ppm, bandaids
Age** Flavors indicating age in Cheddar cheese Aged Cheddar cheese (1 year or longer)
Yeasty* Aromatics associated with fermenting yeast raw yeast dough, yeast in 3% warm sucrose water
Moldy/Musty* Aromas associated with molds and/or freshly turned soil 2-ethyl-1-hexanol, potting soil
Methyl Ketone/bleu* Aroma associated with blue-veined cheeses 2-octanone, 40 ppm
Oxidized* Aroma associated with oxidized fats 2,4 decadienal, 20 ppm
Waxy/Crayon* aromatics associated with medium chain fatty acids Capric acid, lauric acid or decanoic acid, 100mg/mL
Fecal* Aroma associated with complex protein decomposition indole, skatole 20 ppm
Bell pepper* Aroma associated with freshly cut green vegetables methoxy pyrazines, 5 ppb freshly cut bell pepper
Rosy/Floral* Aroma associated with flowers 2-phenethylamine, 20 ppm
Scorched* Aroma associated with extreme heat treatment of milk proteins Milk heated to 121°C for 25 minutes
Bitter fundamental taste sensation elicited by caffeine, quinine caffeine (0.08% in water)
Salty fundamental taste sensation elicited by salts sodium chloride (0.5% in water)
Sweet fundamental taste sensation elicited by sugars sucrose (5% in water)
Sour fundamental taste sensation elicited by acids citric acid (0.08% in water)
Umami chemical feeling factor elicited by certain peptides and nucleotides MSG (1% in water)
Prickle/bite* chemical feeling factor of which the sensation of carbonation on the tongue is typical soda water

*Indicates term was not frequently encountered in Cheddar cheese

** Data analysis indicated term is redundant and is a combination of several terms.

Chemical references prepared in 95% ethanol

Drake et al., 2000;2001

Categories: Culinary Arts, Food | Tags: Cheddar cheese, Flavors, Taste, Cheese