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Identification and Quantification of Potent Odorants in Regular-Fat and Low-Fat Mild Cheddar Cheese
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(2 H )-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(2 H )-furanone (Furaneol), homofuraneol, and methional in this cheese. Keywords: Cheddar cheese; regular fat; low fat; AEDA; static headspace; odor activity value
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Cited by
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products
Smit, G., Smit, B. A., & Engels, W. J. M. (2005) · FEMS Microbiology Reviews · doi:10.1016/j.fmrre.2005.04.002 · Cited by 949
Cheese flavour formation by amino acid catabolism
Yvon, M., & Rijnen, L. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00049-8 · Cited by 736
Peptidases and amino acid catabolism in lactic acid bacteria
Christensen, J. E., Dudley, E. G., Pederson, J. A., & Steele, J. L. (1999) · Antonie van Leeuwenhoek · doi:10.1023/a:1002001919720 · Cited by 630
Marilley, L. (2004) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00304-0 · Cited by 420
Mistry, V. V. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00077-2 · Cited by 323
Metadata
- Authors
- Milo, C., & Reineccius, G. A.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1997-09-01
- Volume
- 45
- Issue
- 9
- Pages
- 3590-3594
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1973647188
- Cited by
- 183
- References
- 0
- FWCI
- 17.56
- Type
- journal article
- Language
- en
- Open access
- closed
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- Milo, C., & Reineccius, G. A. (1997). Identification and Quantification of Potent Odorants in Regular-Fat and Low-Fat Mild Cheddar Cheese. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf970152m
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