Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream.
Aimed at defining the chemical nature of creaminess-related flavor compounds in dairy products on a molecular level, a full-fat cream was analyzed for sensorially active volatiles and semivolatiles by means of activity-guided screening techniques. Application of the aroma extract dilution analysis on an aroma distillate prepared from pasteurized cream (30% fat) revealed delta-decalactone, (Z)-6-dodeceno-gamma-lactone, gamma-dodecalactone, delta-dodecalactone, and 3-methylindole with by far the highest flavor dilution (FD) factors among the 34 odor-active volatiles identified. Using a complementary approach involving silica column chromatography and fractionated high-vacuum distillation combined with sensory experiments enabled the additional identification of delta-tetradecalactone, delta-hexadecalactone, gamma-tetradecalactone, gamma-hexadecalactone, and delta-octadecalactone as semivolatile flavor components in the cream fat. Although a series of lactones is present in dairy cream, spiking of cream samples with individual lactones revealed that only the delta-tetradecalactone is able to enhance the typical retronasal creamy flavor of the product when added in amounts above its threshold level of 66 micromol/kg. Rather than contributing to the retronasal aroma of cream, first evidence was found that, particularly, gamma- and delta-octadecalactones and gamma- and delta-eicosalactones are able to influence the melting behavior of cream in the oral cavity.
Schlutt
Birgit
B
Institute of Food Chemistry, University of Muenster, Corrensstrasse 45, D-48149 Münster, Germany.
Moran
Noelia
N
Schieberle
Peter
P
Hofmann
Thomas
T
D003611:Dairy Products / Q000032:analysis*; D004041:Dietary Fats / Q000032:analysis; D007783:Lactones / Q000032:analysis*; D009812:Odorants / Q000032:analysis*; D012677:Sensation; D013649:Taste; D014835:Volatilization
D004041:Dietary Fats; D007783:Lactones