Identification and Quantification of Potent Odorants in Regular-Fat and Low-Fat Mild Cheddar Cheese
C. Milo, Gary A. Reineccius
Journal of Agricultural and Food Chemistry
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. Keywords: Cheddar cheese; regular fat; low fat; AEDA; static headspace; odor activity value
Extracted Claims
10 claims extracted from this paper into the knowledge graph
methional contributes to odor of Cheddar cheese
“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”
methional contributes to meaty-brothy odor defect in low-fat Cheddar cheese
“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...”
acetic acid contributes to odor of Cheddar cheese
“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”