Journal
JOURNAL OF DAIRY SCIENCE
Volume 104, Issue 2, Pages 1576-1590Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2020-18757
Keywords
Cheddar cheese; odor-active compound; aroma extract dilution analysis; odor activity value
Funding
- National Key R&D Program of China (Beijing) [2016YFD0401104]
- National Natural Science Foundation of China (Beijing) [31201392]
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This study analyzed 39 odor-active compounds in Cheddar cheeses, calculated their contribution to the overall aroma profile, and conducted aroma recombination experiments to identify main different compounds in Cheddar cheese with different ripening times. The findings provide important information for researching and developing Cheddar cheese-related products.
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.
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