Influence of milk pasteurization on the key aroma compounds in a 30 weeks ripened pilot-scale gouda cheese elucidated by the sensomics approach
| dc.contributor.author | Duensing, Philipp W. | |
| dc.contributor.author | Hinrichs, Jörg | |
| dc.contributor.author | Schieberle, Peter | |
| dc.date.accessioned | 2024-08-19T12:58:23Z | |
| dc.date.available | 2024-08-19T12:58:23Z | |
| dc.date.issued | 2024 | de |
| dc.description.abstract | Gouda cheese was produced from pasteurized milk and ripened for 30 weeks (PM-G). By application of gas chromatography/olfactometry and an aroma extract dilution analysis on the volatiles isolated by extraction/SAFE distillation, 25 odor-active compounds in the flavor dilution (FD) factor range from 16 to 4096 were identified. Butanoic acid, 2- and 3-methylbutanoic acid, and acetic acid showed the highest FD factors, and 2-phenylethanol, δ-decalactone, and δ-dodecalactone were most odor-active in the neutral-basic fraction. Quantitations by stable isotope dilution assays followed by a calculation of odor activity values (OAVs) revealed acetic acid, 3-methylbutanoic acid, butanoic acid, and butane-2,3-dione with the highest OAVs. Finally, an aroma recombinate prepared based on the quantitative data well agreed with the aroma profile of the PM-G. In Gouda cheese produced from raw (nonpasteurized) milk (RM-G), qualitatively the same set of odor-active compounds was identified. However, higher OAVs of butanoic acid, hexanoic acid, and their corresponding ethyl esters were found. On the other hand, in the PM-G, higher OAVs for 3-methylbutanoic acid, 3-methylbutanol, 3-methylbutanal, and butane-2,3-dione were determined. The different rankings of these key aroma compounds clearly reflect the aroma differences of the two Gouda-type cheeses. A higher activity of lipase in the RM-G and higher amounts of free l-leucine in PM-G on the other side were responsible for the differences in the concentrations of some key aroma compounds. | en |
| dc.identifier.uri | https://hohpublica.uni-hohenheim.de/handle/123456789/16070 | |
| dc.identifier.uri | https://doi.org/10.1021/acs.jafc.4c01813 | |
| dc.language.iso | eng | de |
| dc.rights.license | cc_by | de |
| dc.source | Journal of Agricultural and Food Chemistry; Vol. 72, No. 19 (2024), 11062-11071 | de |
| dc.subject.ddc | 660 | |
| dc.title | Influence of milk pasteurization on the key aroma compounds in a 30 weeks ripened pilot-scale gouda cheese elucidated by the sensomics approach | en |
| dc.type.dini | Article | |
| dcterms.bibliographicCitation | Journal of agricultural and food chemistry, 72 (2024), 19, 11062-11071. https://doi.org/10.1021/acs.jafc.4c01813. ISSN: 1520-5118 | |
| dcterms.bibliographicCitation.issue | 19 | |
| dcterms.bibliographicCitation.journaltitle | Journal of agricultural and food chemistry | |
| dcterms.bibliographicCitation.volume | 72 | |
| local.export.bibtex | @article{Duensing2024, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16070}, doi = {10.1021/acs.jafc.4c01813}, author = {Duensing, Philipp W. and Hinrichs, Jörg and Schieberle, Peter et al.}, title = {Influence of milk pasteurization on the key aroma compounds in a 30 weeks ripened pilot-scale gouda cheese elucidated by the sensomics approach}, journal = {Journal of agricultural and food chemistry}, year = {2024}, volume = {72}, number = {19}, pagess = {11062-11071} } | |
| local.export.bibtexAuthor | Duensing, Philipp W. and Hinrichs, Jörg and Schieberle, Peter et al. | |
| local.export.bibtexKey | Duensing2024 | |
| local.export.bibtexType | @article |
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