| Title: | Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis |
| Author(s): | Tian H; Sun X; Yu H; Ai L; Chen C; |
| Address: | "Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, 201418, China. Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China. Shanghai Research Institute of Fragrance & Flavor Industry, Shanghai, 200232, China" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "To identify the key aroma compounds in Yunnan goat milk cake, seven varieties of milk cake samples were subjected to sensory analysis and gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma recombination, omission, and addition tests. The GC-MS results revealed 53 compounds with aroma characteristics in all the samples. A further comparison of odor activity values and aroma intensities (AI) revealed 25 of these compounds as the initial key aroma compounds. The contributions of these key aroma compounds to the sensory attributes were determined using a partial least squares regression. Of these compounds, 2-heptanone and 2-nonanone were closely related to the 'milky' and 'cheesy' attributes and were highly abundant in the samples from Kunming. Fatty acids, including butanoic acid, hexanoic acid, octanoic acid, and decanoic acid, were the most abundant compounds detected in the milk cakes. These fatty acids were closely related to the 'rancid' and 'animalic (goat)' attributes and were largely detected in the samples from Dali Dengchuan and Dali Xiaguan. Sensory-directed aroma recombination, omission, and addition tests further validated the important contributions of ethyl butyrate, benzaldehyde, 3-methyl-1-butanol, 2-heptanone, hexanoic acid, and octanoic acid to the overall sensory properties. Moreover, ethyl butyrate, benzaldehyde, and 2-heptanone, when added, had evident inhibitory or masking effects on the AI of 'sour,' 'rancid,' and 'animalic (goat)' attributes. PRACTICAL APPLICATION: Goat milk cake is a popular acid-curd cheese in Yunnan, China, however, our limited knowledge to its key aroma compounds restricts its development and industrial production. In this study, a sensory-directed flavor analysis was used to characterized the key aroma compounds of Yunnan goat milk cake, which will help to enhance our understanding on the flavor profile of Yunnan goat milk cake and provide a reference for optimizing the flavor feature and organoleptic quality of this fresh goat cheese" |
| Keywords: | Animals Cheese/*analysis China Fatty Acids/chemistry Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry/methods Goats Least-Squares Analysis Milk/*chemistry Odorants/analysis Olfactometry/methods Taste Volatile Organic Compounds/chemistry go; |
| Notes: | "MedlineTian, Huaixiang Sun, Xuefeng Yu, Haiyan Ai, Lianzhong Chen, Chen eng 31771943/National Natural Science Foundation of China/ 31972197/National Natural Science Foundation of China/ 2020/10/17 J Food Sci. 2020 Nov; 85(11):3981-3997. doi: 10.1111/1750-3841.15490. Epub 2020 Oct 16" |
