| Title: | Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity |
| Author(s): | Chen C; Zhou W; Yu H; Yuan J; Tian H; |
| Address: | "Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China" |
| DOI: | 10.3390/molecules25184308 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "To evaluate the contributions of 3-methylbutanal, 2-methylbutanal, 2-methylpropanal, and benzaldehyde in cheddar cheese models, the threshold values, optimal concentration ranges, and perceptual actions of these compounds were determined at various concentrations. The thresholds for 3-methylbutanal, 2-methylbutanal, 2-methylpropanal, and benzaldehyde in the cheese matrix were 150.31, 175.39, 150.66, and 500.21 mug/kg, respectively, which were significantly higher than the corresponding values in water. The optimal concentration ranges of these aldehydes were determined as 150-300, 175-325, 150-350, and 500-1500 mug/kg, respectively. Based on the results of the threshold method and Feller's model, five binary mixtures were found to have synergistic effects, and only the pair of 2-methylpropanal and benzaldehyde was determined to have a masking effect. In addition, the synergistic olfactory effects between the four ternary mixtures and the quaternary mixture of these aldehydes were also assesSsed using Feller's model. In a sigma-tau plot analysis, synergism was usually observed when these odor pairs were at their threshold levels. In summary, the results suggested that perceptual interactions among these aldehydes exist in a cheese model variably with different concentrations and threshold ratios. This study will be helpful to a further understanding of the nutty aroma and improving the aroma quality of cheddar cheese" |
| Keywords: | Adult Aldehydes/*analysis/chemistry/pharmacology Cheese/*analysis Female Humans Male *Sensory Thresholds/drug effects Volatile Organic Compounds/*chemistry Young Adult cheddar cheese cheese matrix nutty flavor synergism threshold; |
| Notes: | "MedlineChen, Chen Zhou, Wenya Yu, Haiyan Yuan, Jiajie Tian, Huaixiang eng No. 31972197/National Nature Science Foundation of China/ Switzerland 2020/09/24 Molecules. 2020 Sep 19; 25(18):4308. doi: 10.3390/molecules25184308" |
