Identification and Quantification of Character Aroma Components in Fresh Chevre-style Goat Cheese

Chevre‐style goat cheeses were characterized by descriptive sensory analysis as exhibiting sweet dairy flavors as well as a characteristic waxy/animal flavor. Aroma‐active compounds (> 80) with high intensities identified by gas chromatography/olfactometry and gas chromatography/mass spectrometry...

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Bibliographic Details
Published in:Journal of food science 2003-10, Vol.68 (8), p.2441-2447
Main Authors: Carunchiawhetstine, M.E., Karagul-Yuceer, Y., Avsar, Y.K., Drake, M.A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cheese
cheese flavor
Chromatography
descriptive sensory analysis
Flavors
Food industries
Food science
Fundamental and applied biological sciences. Psychology
GC/O
goat cheese flavor
Milk and cheese industries. Ice creams
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Summary:Chevre‐style goat cheeses were characterized by descriptive sensory analysis as exhibiting sweet dairy flavors as well as a characteristic waxy/animal flavor. Aroma‐active compounds (> 80) with high intensities identified by gas chromatography/olfactometry and gas chromatography/mass spectrometry included 2,3‐butanedione (buttery), 1‐octen‐3‐one (mushroom), o‐aminoacetophenone (grape), lactones (coconut, peach), octanoic acid (sour/waxy), as well as 4‐methyl and 4‐ethyl octanoic acids (waxy/animal). Subsequent sensory analysis with model cheese systems confirmed that 4‐methyl and 4‐ethyl octanoic acids were responsible for the characteristic waxy/animal flavor.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb07043.x