TitleQuantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value.
Publication TypeJournal Article
Year of Publication2003
AuthorsQian, M, Reineccius, GA
JournalJ Dairy Sci
Volume86
Issue3
Pagination770-6
Date Published03/2003
ISSN0022-0302
Abstract

Potentially important aroma compounds in Parmigiano Reggiano cheese were quantified. Free fatty acids were isolated with ion-exchange chromatography and quantified by gas chromatography. Neutral aroma compounds were quantified with a purge-trap/gas chromatography-mass spectrometry with selective mass ion technique. Odor activity values were calculated based on sensory thresholds reported in literature. The calculated odor activity values suggest that 3-methylbutanal, 2-methylpropanal, 2-methylbutanal, dimethyl trisulfide, diacetyl, methional, phenylacetaldehyde, ethyl butanoate, ethyl hexanoate, ethyl octanoate, acetic, butanoic, hexanoic, and octanoic acids are the most important aroma contributors to Parmigiano Reggiano cheese.

URLhttps://www.ncbi.nlm.nih.gov/pubmed/12703612
DOI10.3168/jds.S0022-0302(03)73658-3
PubMed ID12703612