Identification and quantification of potent odorants in regular fat and low-fat mild cheddar cheese
Identification and quantification of potent odorants in regular fat and low-fat mild cheddar cheese
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DOI：
10.1021/jf970152m
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发表时间：
1997-09-01
影响因子：
6.1
通讯作者：
Reineccius, GA
中科院分区：
文献类型：
--
作者：
Milo, C;Reineccius, GA
常规脂肪和低脂切达奶酪的有效气味剂的香气提取物稀释分析和静态顶空样品的气相色谱/嗅觉系统的特点。使用稳定同位素作为内标物对九种气味剂进行定量并计算气味活性值，结果显示甲硫醛、2（5）-乙基-5（2）-甲基-4-羟基-3（2 H）-呋喃酮（高呋喃酮）、丁二酮、乙酸和丁酸作为具有高香气影响的气味剂。在高挥发性化合物中，甲烷乙烷和二甲基硫醚对奶酪风味的鼻感知的作用被确立。低脂切达干酪具有肉-肉汤气味缺陷，据信这是由该干酪中显著较高量的4-羟基-2，5-二甲基-3（2 H）-呋喃酮（呋喃酮）、高呋喃酮和甲硫醛引起的。
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.