Diacetyl as a Flavor Component in Full Fat Cottage Cheese

Abstract

ABSTRACT Diacetyl was detected at about 0.2 ppm using a two alternative forced choice procedure. Consumer acceptance for cottage cheese showed a small effect of added diacetyl, peaking at 1.0 ppm for aroma acceptance and flavor acceptance. Patterns of acceptance across diacetyl levels were similar for both frequent and infrequent consumers. Consumer acceptance tests conducted in a campus‐based sensory testing facility gave similar results to tests conducted in a shopping mall, although the mall data were more variable.