Identification and Quantification of Potent Odorants in Regular-Fat and Low-Fat Mild Cheddar Cheese

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Abstract

The potent odorants of regular-fat and low-fat Cheddar cheese were systematically characterized by aroma extract dilution analysis and gas chromatography/olfactometry of static headspace samples. Quantification of nine odorants using stable isotopes as the internal standards and calculation of odor activity values revealed methional, 2(5)-ethyl-5(2)-methyl-4-hydroxy-3(2H)-furanone (homofuraneol), diacetyl, acetic acid, and butyric acid as odorants with high aroma impact. Among the highly volatile compounds, the role of methanethiol and dimethyl sulfide for the nasal perception of the cheese flavor was established. The low-fat Cheddar cheese had a meaty-brothy odor defect that is believed to be caused by significantly higher amounts of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol), homofuraneol, and methional in this cheese.

Original languageEnglish (US)
Pages (from-to)3590-3594
Number of pages5
JournalJournal of agricultural and food chemistry
Volume45
Issue number9
DOIs
StatePublished - Sep 1997

Keywords

  • AEDA
  • Cheddar cheese
  • Low fat
  • Odor activity value
  • Regular fat
  • Static headspace

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