Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value.
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.
Qian
Michael
M
Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108, USA. Michael.qian@orst.edu
Reineccius
G A
GA
D000447:Aldehydes / Q000032:analysis; D002611:Cheese / Q000032:analysis*; D002849:Chromatography, Gas; D002852:Chromatography, Ion Exchange; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D009812:Odorants / Q000032:analysis*
D000447:Aldehydes; D005230:Fatty Acids, Nonesterified