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J Dairy Sci

Title:		"Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission"
Author(s):		Wang J; Yang ZJ; Xu LY; Wang B; Zhang JH; Li BZ; Cao YP; Tan L;
Address:		"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: wangbei@th.btbu.edu.cn. School of Food and Nutritional Sciences, University of College Cork, Cork T12 K8AF, Ireland"
Journal Title:		J Dairy Sci
Year:		2021
Volume:		20201223
Issue:		2
Page Number:		1576 - 1590
DOI:		10.3168/jds.2020-18757
ISSN/ISBN:		1525-3198 (Electronic) 0022-0302 (Linking)
Abstract:		"To determine the odor-active compounds in Cheddar cheeses with different ripening times (6, 10, and 14 mo), 39 potent odorants of Cheddar cheeses were identified with a flavor dilution factor range between 1 and 512 by aroma extract dilution analysis. To further determine their contribution to the overall aroma profile of Cheddar cheeses, odor activity values of 38 odorants with flavor dilution factors >/=1 were calculated. A Cheddar cheese matrix was developed to determine the concentrations and the odor thresholds of these key aroma compounds. The result of the aroma recombinant experiment prepared by mixing the key aroma compounds in the concentrations in which they occurred in Cheddar cheeses showed that the overall aroma profile of the recombinant sample was very similar to that of Cheddar cheese. The main different compounds in Cheddar cheese with different ripening time were acetic acid, butanoic acid, dimethyl trisulfide, methional, hexanal, (E)-2-nonenal, acetoin, 1-octen-3-one, delta-dodecalactone, furaneol, hexanoic acid, heptanal, and ethyl caproate. This study could provide important information for researching and developing Cheddar cheese-related products"
Keywords:		"Adult Animals Cheese/*analysis Chromatography, Gas Female Humans Male Mass Spectrometry Odorants/*analysis Perception Solid Phase Microextraction Time Factors Volatile Organic Compounds/*analysis Cheddar cheese aroma extract dilution analysis odor activit;"
Notes:		"MedlineWang, J Yang, Z J Xu, L Y Wang, B Zhang, J H Li, B Z Cao, Y P Tan, L eng 2020/12/29 J Dairy Sci. 2021 Feb; 104(2):1576-1590. doi: 10.3168/jds.2020-18757. Epub 2020 Dec 23"