Identification and quantification of potent odorants in regular-fat and low-fat mild Cheddar cheese
15 Sep 1997-Journal of Agricultural and Food Chemistry (American Chemical Society)-Vol. 45, Iss: 9, pp 3590-3594
TL;DR: In this article, the potent odorants of regular-fat and low-fat Cheddar cheese were systematically characterized by odour extract dilution analysis and gas chromatography/olfactometry of static headspace samples.
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
Citations
More filters
TL;DR: Various enzymes and pathways involved in flavour formation will be highlighted and the impact of these findings for the development of industrial starter cultures will be discussed.
Abstract: Flavour development in dairy fermentations, most notably cheeses, results from a series of (bio)chemical processes in which the starter cultures provide the enzymes. Particularly the enzymatic degradation of proteins (caseins) leads to the formation of key-flavour components, which contribute to the sensory perception of dairy products. More specifically, caseins are degraded into peptides and amino acids and the latter are major precursors for volatile aroma compounds. In particular, the conversion of methionine, the aromatic and the branched-chain amino acids are crucial. A lot of research has focused on the degradation of caseins into peptides and free amino acids, and more recently, enzymes involved in the conversion of amino acids were identified. Most data are generated on Lactococcus lactis, which is the predominant organism in starter cultures used for cheese-making, but also Lactobacillus, Streptococcus, Propionibacterium and species used for surface ripening of cheeses are characterised in their flavour-forming capacity. In this paper, various enzymes and pathways involved in flavour formation will be highlighted and the impact of these findings for the development of industrial starter cultures will be discussed.
749 citations
Additional excerpts
...References [77,161] [164–166] [96] [123,166,167] G....
[...]
TL;DR: Several applications have been successfully developed, especially for intensifying or diversifying cheese flavour by controlling amino acid transamination and their importance in the formation of aroma compounds has been demonstrated by using isogenic strains lacking each enzyme.
651 citations
TL;DR: Cheese odour-active compounds identified by gas chromatography-olfactometry (GC-O) are compiled in nine tables dealing with alcohols, aldehydes, ketones, esters, lactones, furans, nitrogen-containing compounds together with pyrazines and sulphurcontaining compounds, terpenes and miscellaneous compounds, and, finally, aromatic compounds and free fatty acids.
621 citations
TL;DR: The characterization of single and multiple peptidase mutants indicate that these strains generally exhibit reduced specific growth rates in milk compared to the parental strains.
Abstract: The conversion of peptides to free amino acids and their subsequent utilization is a central metabolic activity in prokaryotes. At least 16 peptidases from lactic acid bacteria (LAB) have been characterized biochemically and/or genetically. Among LAB, the peptidase systems of Lactobacillus helveticus and Lactococcus lactis have been examined in greatest detail. While there are homologous enzymes common to both systems, significant differences exist in the peptidase complement of these organisms. The characterization of single and multiple peptidase mutants indicate that these strains generally exhibit reduced specific growth rates in milk compared to the parental strains. LAB can also catabolize amino acids produced by peptide hydrolysis. While the catabolism of amino acids such as Arg, Thr, and His is well understood, few other amino acid catabolic pathways from lactic acid bacteria have been characterized in significant detail. Increasing research attention is being directed toward elucidating these pathways as well as characterizing their physiological and industrial significance.
567 citations
TL;DR: The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening and Mechanisms of volatile flavor and off-flavor production.
Abstract: Considerable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and instrumental, of Cheddar flavor and flavor compounds are also detailed here.
387 citations
Cites background or methods from "Identification and quantification o..."
...Dimethyl sulfide (Milo and Reineccius 1997) and dimethyl trisulfide were recently noted as important odorant (Milo and Reineccius 1997; Suriyaphan and others 2001b; Zehentbauer and Reineccius 2002)....
[...]
...The furaneol-type odorants are known to be produced by certain strains of lactobacilli (Preininger 1995, cited from Milo and Reineccius 1997)....
[...]
...In recent work on Cheddar cheese flavor characterization, various studies performed AEDA (Christensen and Reineccius 1995; Milo and Reineccius 1997; Suriyaphan and others 2001b; Zehentbauer and Reineccius 2002)....
[...]
...This has been hypothesized to be due to high concentration of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (Furaneol™), homofuraneol, and methional (Milo and Reineccius 1997)....
[...]
...…an organic solvent; for example, acetonitrile (Wong and Parks 1968; Vandeweghe and Reineccius 1990), pentane (Benkler and Reineccius 1980); dichloromethane (Zehentbauer and Reineccius 2002), or diethyl ether (Milo and Reineccius 1997; Suriyaphan and others 2001b; Zehentbauer and Reineccius 2002)....
[...]
References
More filters
TL;DR: Aroma extract dilution analysis (AEDA) is a quantitative gas chromatography olfactometry (GCO) procedure for determining the potency of odorants in food extracts.
Abstract: Aroma extract dilution analysis (AEDA) is a quantitative gas chromatography olfactometry (GCO) procedure for determining the potency of odorants in food extracts. After the odorants with the highest flavour dilution factors have been identified, their concentrations in foods are quantified and their odour activity values (OAVs) are calculated. Applications of this new method to the study of several flavours and off-flavours are reviewed.
480 citations
TL;DR: In this paper, the potent odorants of the stewing of beef meat were screened by aroma extract dilution analysis and static headspace analysis performed in combination with GC-sniffing, and the results indicated 12 volatiles, e.g. methanethiol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and 12-methyltridecanal, as the character impact odor compounds of stewed beef juice.
Abstract: The potent odorants of the juice formed by the stewing of beef meat were screened by aroma extract dilution analysis and static headspace analysis performed in combination with GC-sniffing. The potent odorants were identified and then quantified by stable isotope dilution assays. The odorants were added to an oil in water emulsion of pH 5.7 in various combinations and in concentration levels equal to those in stewed beef juice (SBJ). The aroma of each model was compared with that of the original SBJ. The results indicated 12 volatiles, e.g. methanethiol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and 12-methyltridecanal, as the character impact odor compounds of SBJ
214 citations
TL;DR: The analysis of the crumb flavour of wheat bread by means of an odour extract dilution analysis indicated diacetyl, methional, 1-octen-3-one, (Z)-and (E)-2-nonenal, (E,E)2,4-decadienal and trans-4,5-epoxy-(E)-decenal as the most potent odorants as mentioned in this paper.
Abstract: Characterization of the crumb flavour of wheat bread by means of an aroma extract dilution analysis indicated diacetyl, methional, 1-octen-3-one, (Z)-and (E)-2-nonenal, (E,E)-2,4-decadienal andtrans-4,5-epoxy-(E)-2-decenal as the most potent odorants. The epoxydecenal had the lowest odour threshold (1.5 pg/L, air) among the homologous series oftrans-4,5-epoxy-(E)-2-alkenals C7-C11. Prolongation of the dough fermentation resulted in a change of the crumb flavour which was mainly due to an increase in the concentrations of 3-methylbutanol and 2-phenylethanol. Stable isotope dilution assays indicated that the concentrations of the “roasty” smelling flavour compounds 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine were 30-fold lower in the crumb than in the crust. (E)-2-Nonenal, which is present in the flour, increased strongly during the baking process.
210 citations
TL;DR: In this paper, a cache of volatile compounds were extracted from Cheddar cheese headspace by purge and trap extraction, enriched by cryofocusing, and analyzed by multidimensional GC equipped with odor port and by GC/MS.
Abstract: Volatile compounds were isolated from Cheddar cheese headspace by purge and trap extraction, enriched by cryofocusing, and analyzed by multidimensional GC equipped with odor port and by GC/MS. In total, 5 aldehydes, 6 ketones, 8 alcohols, 3 esters, 11 hydrocarbons, 3 halides, and 3 sulfur compounds were positively identified. Ethanol, 2,3-butanedione, and 3-hydroxy-2-butanone were the major components isolated in cheese headspace. The paper describes the aroma characteristics of some of these volatiles and their impact on the overall Cheddar flavor. Esters, aldehydes, methyl ketones, and sulfur compounds had direct impact on Cheddar aroma by virtue of their characteristic aroma. On the other hand, alcohols and hydrocarbons formed the major portion of the GC profile but contributed little to the aroma
178 citations
TL;DR: In this article, the odour activity values (OAV; ratio of concentration to odour threshold) were calculated from quantitative data determined by means of stable isotope dilution assays and from odour thresholds in oil.
Abstract: Sensory evaluation of five different kinds of butter revealed an Irish sour cream butter (ISC) and a farmer sour cream butter (FSC) with the highest overall odour intensities Nineteen odour-active compounds were detected by aroma extract dilution analysis in a distillate of the ISC butter The highest flavour dilution (FD)-factors were found for δ-decalactone, skatole, [Z]-6-dodeceno-γ-lactone and diacetyl followed by [E]-2-nonenal, [Z,Z]-3,6-nonadienal, [Z]-2-nonenal and 1-octen-3-one Odour activity values (OAV; ratio of concentration to odour threshold) were calculated from quantitative data determined by means of stable isotope dilution assays and from odour thresholds in oil Diacetyl followed by δ-decalactone and butanoic acid showed the highest OAVs in the ISC butter and a cultured butter with creamy, sweet odours In contrast, a sweaty, rancid odour predominated in the FSC butter in which butanoic acid showed the highest OAV The odour of a mixture of diacetyl (034mg/kg), δ-decalactone (49 mg/kg) and butanoic acid (36 mg/kg) in sunflower oil was in very good agreement with the odour of the cultured butter containing the same amounts of these odorants The data suggest that the three odorants should be useful as indicators for the objective assessment of the buttery odour note in milkfat-containing products
175 citations