Quantification of Aroma Compounds in Parmigiano Reggiano Cheese by a Dynamic Headspace Gas Chromatography-Mass Spectrometry Technique and Calculation of Odor Activity Value

Potentially important aroma compounds in Parmigiano Reggiano cheese were quantified. Free fatty acids were isolated with ion-exchange chromatography and quantified by gas chromatography. Neutral aroma compounds were quantified with a purge-trap/gas chromatography-mass spectrometry with selective mas...

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Bibliographic Details
Published in:Journal of dairy science 2003-03, Vol.86 (3), p.770-776
Main Authors: Qian, Michael, Reineccius, G.A.
Format: Article
Language:English
Subjects:
Aldehydes - analysis
aroma
Biological and medical sciences
Cheese - analysis
Chromatography, Gas
Chromatography, Ion Exchange
dairy science
Fatty Acids, Nonesterified - analysis
food analysis
Food industries
free fatty acids
Fundamental and applied biological sciences. Psychology
gas chromatography
Gas Chromatography-Mass Spectrometry - methods
General aspects
mass spectrometry
Methods of analysis, processing and quality control, regulation, standards
Milk and cheese industries. Ice creams
odor activity value
Odorants - analysis
odors
Parmesan cheese
Parmigiano Reggiano cheese
purge-trap
volatile compounds
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Summary:Potentially important aroma compounds in Parmigiano Reggiano cheese were quantified. Free fatty acids were isolated with ion-exchange chromatography and quantified by gas chromatography. Neutral aroma compounds were quantified with a purge-trap/gas chromatography-mass spectrometry with selective mass ion technique. Odor activity values were calculated based on sensory thresholds reported in literature. The calculated odor activity values suggest that 3-methylbutanal, 2-methylpropanal, 2-methylbutanal, dimethyl trisulfide, diacetyl, methional, phenylacetaldehyde, ethyl butanoate, ethyl hexanoate, ethyl octanoate, acetic, butanoic, hexanoic, and octanoic acids are the most important aroma contributors to Parmigiano Reggiano cheese.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(03)73658-3