Flavour and off-flavour compounds of Swiss Gruyere cheese. Identification of key odorants by quantitative instrumental and sensory studies

Potent odorants of atypical sample of Gruyere cheese and of a Gruyere exhibiting a potato-like off-flavour were quantified by isotope dilution analysis. The studies of sensory models revealed that 2-/3-methylbutanal, methional, dimethyltrisulphide, phenylacetaldehyde, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, methanethiol, as well as acetic, propionic, butyric, 3-methylbutyric and phenylacetic acids comprise the typical flavour of Gruyere cheese. The potato-like character of one sample showing an aroma defect, however, was mainly attributed to a too high concentration of methional. (C) 2002 Elsevier Science Ltd. All rights reserved.