| Title: | Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses |
| Author(s): | Fuchsmann P; Stern MT; Brugger YA; Breme K; |
| Address: | "Agroscope, Institute for Food Sciences (IFS), Schwarzenburgstrasse 161, CH-3003 Berne, Switzerland" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry/pulsed flame photometric detection and gas chromatography-olfactometry to identify and quantitate volatile compounds. In addition, odor quality and the impact of target sulfur compounds on the overall odor of the cheeses were investigated. The odor profile was found to be mainly influenced by buttery-cheesy and sulfury odor notes in all cheeses. Buttery-cheesy odor notes were attributed to three main molecules: butanoic acid, 3-methylbutanoic acid, and butane-2,3-dione. Over a dozen volatile sulfur compounds were detected at parts per billion levels, but only a few influenced the odor profile of the cheeses: methanethiol, dimethyl disulfide, bis(methylthio)methane, dimethyl trisulfide, 3-(methylthio)propanal, and 2-methyltetrahydrothiophen-3-one (tentative). In conclusion, the conducted analyses allowed differentiation of the cheeses, and gas chromatography-olfactometry results confirmed that partially thermized milk cheese has a more intense and more multifaceted overall flavor" |
| Keywords: | Animals Cattle Cheese/*analysis Flavoring Agents/analysis Milk/chemistry Odorants/analysis Olfactometry Sulfur Compounds/*analysis Volatile Organic Compounds/*analysis 2w-gc-o GC-olfactometry Pfpd Swiss Tilsit cheese VIDEO-Sniff average odor activity valu; |
| Notes: | "MedlineFuchsmann, Pascal Stern, Mireille Tena Brugger, Yves-Alain Breme, Katharina eng 2015/08/01 J Agric Food Chem. 2015 Sep 2; 63(34):7511-21. doi: 10.1021/acs.jafc.5b02536. Epub 2015 Aug 21" |
