Study of the Flavor Properties of Bread Containing Natural Cheese

We conducted component analysis on 13 kinds of natural cheese and cheese bread, and the characteristic flavor components of cheese bread were determined. Profiles of amino acids and fatty acids contributed to the classification of cheese bread. In the cheeses, amino acids were determined to express the aging degree, while fatty acids expressed the degree of mold fermentation. This study clarified the flavor components of cheeses and cheese bread. Further, this enabled the optimal selection of natural cheeses and their combination in the production of cheese bread.