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Aroma Extract Dilution Analysis of Aged Cheddar Cheese
Author(s) -
CHRISTENSEN K.R.,
REINECCIUS G.A.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05641.x
Subject(s) - aroma , dilution , food science , chemistry , chromatography , physics , thermodynamics
Volatile compounds were isolated from 3‐yr‐old Cheddar cheese by molecular distillation. They were analyzed by aroma extract dilution analysis, a combination of gas chromatography and olfactometry that reveals the aroma volatiles with the highest odor potency (the highest ratio of concentration to odor threshold). The identified compounds with highest odor potency were listed in order of elution on a DB‐wax capillary column. Their potencies and retention indices (in parentheses) were: ethyl acetate (3, 882), 2‐methylbutanal and 3‐methylbutanal (81, 899), diacetyl (3, 960), α‐pinene (3, 989) ethyl butyrate (243, 1018), ethyl caproate (81, 1218), l‐octen‐3‐one (9, 1284), acetic acid (27, 1418), methional (9, 1428), propionic acid (81,1517), butyric acid (729, 1616), valeric acid (27, 1736), caproic acid (81, 1845) capric acid (9, 2198) and lauric acid (9, 2580).