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Article
2024
Influence of milk pasteurization on the key aroma compounds in a 30 weeks ripened pilot-scale gouda cheese elucidated by the sensomics approach
Influence of milk pasteurization on the key aroma compounds in a 30 weeks ripened pilot-scale gouda cheese elucidated by the sensomics approach
Abstract (English)
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.
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Journal of agricultural and food chemistry, 72 (2024), 19, 11062-11071.
https://doi.org/10.1021/acs.jafc.4c01813.
ISSN: 1520-5118
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@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}
}