title: Short communication: Identification of the aroma compounds responsible for the floral/rose flavor in water-soluble fractions of Manchego cheese.
abstract: Water-soluble fractions from Protected Denomination of Origin Manchego cheese, with molecular weight <1,000 Da, were fractionated using gel permeation chromatography and studied using both instrumental and sensorial analysis. In 2 of the fractions, panelists detected a floral, rose-like flavor. Analysis of these fractions by gas chromatography-mass spectrometry after simultaneous distillation extraction with dichloromethane identified 2-phenylethanol and phenylacetaldehyde as the compounds responsible for this flavor.
authors.affiliation: Instituto de Química Orgánica General, Consejo Superior de Investigaciones Cientificas, Juan de la Cierva 3, 28006 Madrid, Spain.
authors.forename: P
authors.initials: P
authors.lastname: López Soto-Yarritu
authors.forename: L
authors.initials: L
authors.lastname: Amigo
authors.forename: G
authors.initials: G
authors.lastname: Taborda
authors.forename: I
authors.initials: I
authors.lastname: Martínez-Castro
authors.forename: J A
authors.initials: JA
authors.lastname: Gómez-Ruiz
mesh_terms: D000079:Acetaldehyde / Q000031:analogs & derivatives / Q000032:analysis; D002611:Cheese / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006801:Humans; D010626:Phenylethyl Alcohol / Q000032:analysis; D013649:Taste; D014867:Water / Q000737:chemistry
chemical_list: D014867:Water; D000079:Acetaldehyde; D010626:Phenylethyl Alcohol; C013192:phenylacetaldehyde