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Cited by 183

The DOI matches its Crossref record.

Identification and Quantification of Potent Odorants in Regular-Fat and Low-Fat Mild Cheddar Cheese

Milo, C., Reineccius, G. A.·1997·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf970152m
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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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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
DOI
10.1021/jf970152m
OpenAlex
W1973647188
Cited by
183
References
0
FWCI
17.56
Type
journal article
Language
en
Open access
closed

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