Wang J, Yang Z J, Xu L Y, Wang B, Zhang J H, Li B Z, Cao Y P, Tan L
School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
J Dairy Sci. 2021 Feb;104(2):1576-1590. doi: 10.3168/jds.2020-18757. Epub 2020 Dec 23.
To determine the odor-active compounds in Cheddar cheeses with different ripening times (6, 10, and 14 mo), 39 potent odorants of Cheddar cheeses were identified with a flavor dilution factor range between 1 and 512 by aroma extract dilution analysis. To further determine their contribution to the overall aroma profile of Cheddar cheeses, odor activity values of 38 odorants with flavor dilution factors ≥1 were calculated. A Cheddar cheese matrix was developed to determine the concentrations and the odor thresholds of these key aroma compounds. The result of the aroma recombinant experiment prepared by mixing the key aroma compounds in the concentrations in which they occurred in Cheddar cheeses showed that the overall aroma profile of the recombinant sample was very similar to that of Cheddar cheese. The main different compounds in Cheddar cheese with different ripening time were acetic acid, butanoic acid, dimethyl trisulfide, methional, hexanal, (E)-2-nonenal, acetoin, 1-octen-3-one, δ-dodecalactone, furaneol, hexanoic acid, heptanal, and ethyl caproate. This study could provide important information for researching and developing Cheddar cheese-related products.
为了确定不同成熟时间（6个月、10个月和14个月）的切达干酪中的气味活性化合物，通过香气提取物稀释分析鉴定出39种切达干酪中的强效气味物质，其风味稀释因子范围在1至512之间。为了进一步确定它们对切达干酪整体香气特征的贡献，计算了38种风味稀释因子≥1的气味物质的气味活性值。开发了一种切达干酪基质来确定这些关键香气化合物的浓度和气味阈值。通过将关键香气化合物按其在切达干酪中出现的浓度混合制备的香气重组实验结果表明，重组样品的整体香气特征与切达干酪非常相似。不同成熟时间的切达干酪中主要的差异化合物为乙酸、丁酸、二甲基三硫醚、甲硫醇、己醛、（E）-2-壬烯醛、乙偶姻、1-辛烯-3-酮、δ-十二内酯、呋喃酮、己酸、庚醛和己酸乙酯。本研究可为切达干酪相关产品的研发提供重要信息。
