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J Agric Food Chem

Title:		"Key Odorants of Lazur, a Polish Mold-Ripened Cheese"
Author(s):		Majcher MA; Myszka K; Gracka A; Grygier A; Jelen HH;
Address:		"Faculty of Food Science and Nutrition , Poznan University of Life Sciences , Wojska Polskiego 31 , 60-624 Poznan , Poland"
Journal Title:		J Agric Food Chem
Year:		2018
Volume:		20170215
Issue:		10
Page Number:		2443 - 2448
DOI:		10.1021/acs.jafc.6b04911
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Application of gas chromatography-olfactometry (GC-O) carried out on the volatile fraction isolated by solvent-assisted flavor evaporation (SAFE) and solid phase microextraction (SPME) from Lazur mold-ripened cheese revealed 17 odor-active compounds. The highest flavor dilution factor (FD) has been obtained for methanethiol (2048) with a burnt odor note and for 2(3)-methylbutanoic acid (2048) with a cheesy, pungent odor. Further quantitation of the 15 most aroma-active compounds allowed for calculation of their odor activity values (OAV). The highest OAVs were obtained for methanethiol (500), 3(2)-methylbutanoic acid (321), 3-(methylthio)propanal (210), 2,3-butanedione (65), dimethyl trisulfide (22), butanoic acid (20), 1-octen-3-ol (18), ( Z)-4-heptenal (14), dimethyl disulfide (14), dimethyl sulfide (13), phenylacetaldehyde (6), 2-ethyl-3,5-dimethylpyrazine (5), and acetic acid (4). An aroma recombination experiment showed slight differences in the perception of cheesy/sweaty and moldy/musty notes. To verify the influence of methyl ketones on the aroma profile of mold-ripened cheese, recombinant has been additionally supplemented with 2-pentanone, 2-heptanone, and 2-nonanone in concentrations determined in Lazur cheese. The aroma profile remained unchanged, which would suggest that methyl ketones, in this particular cheese, do not play a significant role in the formation of aroma"
Keywords:		Adult Cheese/*analysis/microbiology Female Fermentation Flavoring Agents/chemistry/metabolism Fungi/*metabolism Gas Chromatography-Mass Spectrometry Humans Male Odorants/*analysis Smell Taste Volatile Organic Compounds/chemistry/metabolism Gc-o aroma reco;
Notes:		"MedlineMajcher, Malgorzata A Myszka, Kamila Gracka, Anna Grygier, Anna Jelen, Henryk H eng 2017/02/02 J Agric Food Chem. 2018 Mar 14; 66(10):2443-2448. doi: 10.1021/acs.jafc.6b04911. Epub 2017 Feb 15"