title: Key Odorants of Lazur, a Polish Mold-Ripened Cheese.
abstract: Application of gas chromatography-olfactometry (GC-O) carried out on the volatile fraction isolated by solvent-assisted flavor evaporation (SAFE) and solid phase microextraction (SPME) from Lazur mold-ripened cheese revealed 17 odor-active compounds. The highest flavor dilution factor (FD) has been obtained for methanethiol (2048) with a burnt odor note and for 2(3)-methylbutanoic acid (2048) with a cheesy, pungent odor. Further quantitation of the 15 most aroma-active compounds allowed for calculation of their odor activity values (OAV). The highest OAVs were obtained for methanethiol (500), 3(2)-methylbutanoic acid (321), 3-(methylthio)propanal (210), 2,3-butanedione (65), dimethyl trisulfide (22), butanoic acid (20), 1-octen-3-ol (18), ( Z)-4-heptenal (14), dimethyl disulfide (14), dimethyl sulfide (13), phenylacetaldehyde (6), 2-ethyl-3,5-dimethylpyrazine (5), and acetic acid (4). An aroma recombination experiment showed slight differences in the perception of cheesy/sweaty and moldy/musty notes. To verify the influence of methyl ketones on the aroma profile of mold-ripened cheese, recombinant has been additionally supplemented with 2-pentanone, 2-heptanone, and 2-nonanone in concentrations determined in Lazur cheese. The aroma profile remained unchanged, which would suggest that methyl ketones, in this particular cheese, do not play a significant role in the formation of aroma.
authors.affiliation: Faculty of Food Science and Nutrition , Poznań University of Life Sciences , Wojska Polskiego 31 , 60-624 Poznań , Poland.
authors.forename: Małgorzata A
authors.initials: MA
authors.lastname: Majcher
authors.affiliation: Faculty of Food Science and Nutrition , Poznań University of Life Sciences , Wojska Polskiego 31 , 60-624 Poznań , Poland.
authors.forename: Kamila
authors.initials: K
authors.lastname: Myszka
authors.affiliation: Faculty of Food Science and Nutrition , Poznań University of Life Sciences , Wojska Polskiego 31 , 60-624 Poznań , Poland.
authors.forename: Anna
authors.initials: A
authors.lastname: Gracka
authors.affiliation: Faculty of Food Science and Nutrition , Poznań University of Life Sciences , Wojska Polskiego 31 , 60-624 Poznań , Poland.
authors.forename: Anna
authors.initials: A
authors.lastname: Grygier
authors.affiliation: Faculty of Food Science and Nutrition , Poznań University of Life Sciences , Wojska Polskiego 31 , 60-624 Poznań , Poland.
authors.forename: Henryk H
authors.initials: HH
authors.lastname: Jeleń
mesh_terms: D000328:Adult; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D005260:Female; D005285:Fermentation; D005421:Flavoring Agents / Q000737:chemistry / Q000378:metabolism; D005658:Fungi / Q000378:metabolism*; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D008297:Male; D009812:Odorants / Q000032:analysis*; D012903:Smell; D013649:Taste; D055549:Volatile Organic Compounds / Q000737:chemistry / Q000378:metabolism
chemical_list: D005421:Flavoring Agents; D055549:Volatile Organic Compounds
keywords: GC-O; aroma recombinant; aroma-active compounds; mold-ripened cheese; sulfur compounds