Qian M, Reineccius G
Department of Food Science and Nutrition, University of Minnesota, St Paul 55108, USA.
J Dairy Sci. 2002 Jun;85(6):1362-9. doi: 10.3168/jds.S0022-0302(02)74202-1.
The volatile compounds in Parmigiano-Reggiano cheese were isolated by solvent extraction/high vacuum distillation, followed by separation into acidic, basic, water-soluble, and neutral fractions. The neutral fraction was further fractionated by a normal-phase liquid chromatography. Aroma compounds were identified using gas chromatography/Osme-mass spectrometry and confirmed with retention index of standards. Butanoic, hexanoic, octanoic, and decanoic acids are the major free fatty acids contributing to cheesy, lipolyzed aroma. Ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl propanoate, ethyl pentanoate, ethyl heptanoate, and ethyl decanoate are the major esters contributing to fruity aroma. 2-Methylbutanal, 3-methylbutanal, 2,4-hexadienal, 2-butenal, pentanal, hexanal, heptanal, diacetyl, phenylacetaldehyde, dimethyltrisulfide, and methional were identified to be odor-active. It was found that 2,3-dimethylpyrazine, 2,6-dimethyl-pyrazine, 2,5-dimethyl-3-ethylpyrazine, trimethyl-pyrazine, 5-ethyl-2-methylpyridine, 2,3-dimethyl-5-ethylpyrazine, 2,3,5-trimethyl-6-ethyl-pyrazine, furfural, and 2-furanmethanol contribute to the nutty, roasted aroma in this cheese.
帕尔马干酪中的挥发性化合物通过溶剂萃取/高真空蒸馏进行分离，随后分为酸性、碱性、水溶性和中性馏分。中性馏分通过正相液相色谱进一步分离。使用气相色谱/嗅觉-质谱联用仪鉴定香气化合物，并通过标准物的保留指数进行确认。丁酸、己酸、辛酸和癸酸是导致奶酪味、脂解香气的主要游离脂肪酸。丁酸乙酯、己酸乙酯、辛酸乙酯、丙酸乙酯、戊酸乙酯、庚酸乙酯和癸酸乙酯是导致水果香气的主要酯类。已鉴定出2-甲基丁醛、3-甲基丁醛、2,4-己二烯醛、2-丁烯醛、戊醛、己醛、庚醛、双乙酰、苯乙醛、二甲基三硫和甲硫醛具有气味活性。研究发现，2,3-二甲基吡嗪、2,6-二甲基吡嗪、2,5-二甲基-3-乙基吡嗪、三甲基吡嗪、5-乙基-2-甲基吡啶、2,3-二甲基-5-乙基吡嗪、2,3,5-三甲基-6-乙基吡嗪、糠醛和2-呋喃甲醇促成了这种奶酪的坚果味、烤香味。
