Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences
A systematic flavoromics-based analysis of samples of 12 commercially available Gouda cheeses was performed to determine their key volatile components, the contribution of these components to the aromas of the cheeses, and which aromas were preferred by a panel of Chinese consumers. The sensory anal...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522002140 |
| _version_ | 1811208150943006720 |
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| author | Chen Chen Tonghui Tian Haiyan Yu Haibin Yuan Bei Wang Zhiyuan Xu Huaixiang Tian |
| author_facet | Chen Chen Tonghui Tian Haiyan Yu Haibin Yuan Bei Wang Zhiyuan Xu Huaixiang Tian |
| author_sort | Chen Chen |
| collection | DOAJ |
| description | A systematic flavoromics-based analysis of samples of 12 commercially available Gouda cheeses was performed to determine their key volatile components, the contribution of these components to the aromas of the cheeses, and which aromas were preferred by a panel of Chinese consumers. The sensory analysis results show that the Chinese consumers preferred young and medium cheeses, and that sensory attributes such as ‘milk’ and ‘cream’ were the most popular. Seventy-seven aroma compounds were identified by gas chromatography–mass spectrometry, and 28 of these were determined to be aroma-active compounds by gas chromatography–olfactometry analysis and calculation of their odour activity values. Partial least-squares analysis revealed that compounds such as diacetyl and acetoin correlated with aromas preferred by the Chinese consumers, while isobutyric acid, hexanoic acid and valeric acid correlated with aromas disliked by the Chinese consumers. Finally, the flavour contribution of each aroma-active compound was validated through aroma reorganisation and omission experiments. |
| first_indexed | 2024-04-12T04:16:58Z |
| format | Article |
| id | doaj.art-b7e40b67996f4549bf7d9a8b109b85a4 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-12T04:16:58Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-b7e40b67996f4549bf7d9a8b109b85a42022-12-22T03:48:22ZengElsevierFood Chemistry: X2590-15752022-10-0115100416Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferencesChen Chen0Tonghui Tian1Haiyan Yu2Haibin Yuan3Bei Wang4Zhiyuan Xu5Huaixiang Tian6School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing, ChinaState Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China; Corresponding author at: School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China.A systematic flavoromics-based analysis of samples of 12 commercially available Gouda cheeses was performed to determine their key volatile components, the contribution of these components to the aromas of the cheeses, and which aromas were preferred by a panel of Chinese consumers. The sensory analysis results show that the Chinese consumers preferred young and medium cheeses, and that sensory attributes such as ‘milk’ and ‘cream’ were the most popular. Seventy-seven aroma compounds were identified by gas chromatography–mass spectrometry, and 28 of these were determined to be aroma-active compounds by gas chromatography–olfactometry analysis and calculation of their odour activity values. Partial least-squares analysis revealed that compounds such as diacetyl and acetoin correlated with aromas preferred by the Chinese consumers, while isobutyric acid, hexanoic acid and valeric acid correlated with aromas disliked by the Chinese consumers. Finally, the flavour contribution of each aroma-active compound was validated through aroma reorganisation and omission experiments.http://www.sciencedirect.com/science/article/pii/S2590157522002140Gouda cheeseAroma compoundsGas chromatography–mass spectrometrySensory evaluationGas chromatography–olfactometryAroma recombination and omission |
| spellingShingle | Chen Chen Tonghui Tian Haiyan Yu Haibin Yuan Bei Wang Zhiyuan Xu Huaixiang Tian Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences Food Chemistry: X Gouda cheese Aroma compounds Gas chromatography–mass spectrometry Sensory evaluation Gas chromatography–olfactometry Aroma recombination and omission |
| title | Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences |
| title_full | Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences |
| title_fullStr | Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences |
| title_full_unstemmed | Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences |
| title_short | Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences |
| title_sort | characterisation of the key volatile compounds of commercial gouda cheeses and their contribution to aromas according to chinese consumers preferences |
| topic | Gouda cheese Aroma compounds Gas chromatography–mass spectrometry Sensory evaluation Gas chromatography–olfactometry Aroma recombination and omission |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522002140 |
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