TY - JOUR
T1 - Static headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano cheese
AU - Qian, M.
AU - Reineccius, G.
PY - 2003/4
Y1 - 2003/4
N2 - The aroma compounds in Parmigiano Reggiano cheese were studied with Aroma Extract Dilution Analysis (AEDA). Both static headspace and solvent extraction, high-vacuum distillation techniques were used to isolate aroma compounds. Thirty-six odor-active compounds had high flavor dilution values. Static headspace gas chromatography/olfactometry (GC/O) analysis found that acetaldehyde, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, ethyl butanoate, and ethyl hexanoate had low detection volumes, while high-vacuum distillation revealed that acetic, butanoic, hexanoic, octanoic, and decanoic acids, and ethyl butanoate, ethyl hexanoate, dimethyl trisulfide, methional, and phenylacetaldehyde had high flavor dilution values. In addition, some pyrazines appear to be important to the aroma of this cheese.
AB - The aroma compounds in Parmigiano Reggiano cheese were studied with Aroma Extract Dilution Analysis (AEDA). Both static headspace and solvent extraction, high-vacuum distillation techniques were used to isolate aroma compounds. Thirty-six odor-active compounds had high flavor dilution values. Static headspace gas chromatography/olfactometry (GC/O) analysis found that acetaldehyde, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, ethyl butanoate, and ethyl hexanoate had low detection volumes, while high-vacuum distillation revealed that acetic, butanoic, hexanoic, octanoic, and decanoic acids, and ethyl butanoate, ethyl hexanoate, dimethyl trisulfide, methional, and phenylacetaldehyde had high flavor dilution values. In addition, some pyrazines appear to be important to the aroma of this cheese.
KW - AEDA
KW - Aroma
KW - Flavor dilution value
KW - Parmigiano Reggiano cheese
KW - Static headspace gas chromatography/olfactometry
UR - http://www.scopus.com/inward/record.url?scp=0037391118&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0037391118&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.2003.tb08244.x
DO - 10.1111/j.1365-2621.2003.tb08244.x
M3 - Article
AN - SCOPUS:0037391118
SN - 0022-1147
VL - 68
SP - 794
EP - 798
JO - Journal of food science
JF - Journal of food science
IS - 3
ER -