| Title: | "Flavoromic determination of lactones in cheddar cheese by GC-MS-olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis" |
| Author(s): | Chen C; Liu Z; Yu H; Xu Z; Tian H; |
| Address: | "School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, China. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: tianhx@sit.edu.cn" |
| DOI: | 10.1016/j.foodchem.2021.130736 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "To systematically identify and quantify the gamma- and delta-lactones in Cheddar cheeses, 20 samples from three sources (Ireland, the UK and the USA) were analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma extract dilution analysis, aroma recombination analysis, and aroma addition/omission analysis. Nine lactones were detected in these samples, and one of these lactones, gamma-undecalactone, was identified in Cheddar cheese for the first time. The quantitative results showed that the concentration of lactones in these cheeses usually increased as the length of their maturity period increased. gamma-Octalactone, gamma-undecalactone, gamma-dodecalactone, delta-octalactone, delta-decalactone and delta-dodecalactone were identified as aroma-active substances based on their odour activity values and aroma extract dilution analysis, with flavour dilution factors ranging from 2 to 128. Aroma recombination and omission experiments based on a newly developed deodorised Cheddar matrix further validated the important contributions of these lactones to the overall aroma of Cheddar cheeses. The addition of each lactone to aroma recombination models reduced the aroma intensity of sour and rancid properties to various extents and improved the acceptability of the overall flavour" |
| Keywords: | *Cheese/analysis Gas Chromatography-Mass Spectrometry Lactones Odorants/analysis Olfactometry Plant Extracts *Volatile Organic Compounds/analysis Addition experiments Aroma extract dilution analysis Aroma recombination Cheddar cheese Lactone compounds Omi; |
| Notes: | "MedlineChen, Chen Liu, Zheng Yu, Haiyan Xu, Zhiyuan Tian, Huaixiang eng England 2021/08/17 Food Chem. 2022 Jan 30; 368:130736. doi: 10.1016/j.foodchem.2021.130736. Epub 2021 Aug 2" |
