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 Jul;104(7):7555-7571. doi: 10.3168/jds.2020-19992. Epub 2021 Apr 2.
To study the key aroma components and flavor profile differences of Cheddar cheese with different maturity and from different countries, the flavor components of 25 imported commercial Cheddar cheese samples in the China market were determined by gas chromatography-mass spectrometry. The quality and quantity of 40 flavor compounds were analyzed by gas chromatography-olfactometry among 71 aroma compounds determined by gas chromatography-mass spectrometry. Combined with odor activity value calculation, principal component analysis (PCA) was conducted to analyze the relationship among 26 flavor compounds with odor activity values >1 and the maturity of Cheddar cheese. The PCA results showed significant differences between the group of mild Cheddar cheese and the groups of medium Cheddar cheese and mature Cheddar cheese, and no significant differences were observed between medium Cheddar cheese and mature Cheddar cheese. According to the results of PCA and consumers' preference test, representative Cheddar cheese samples with different ripening times were selected for the flavor profile analysis. Partial least squares regression analysis was conducted to obtain the relationship between sensory properties and flavor compounds of different Cheddar cheeses. Based on partial least squares regression analysis, 1-octen-3-one, hexanal, acetic acid, 3-methylindole, and acetoin were positively correlated with milky, sour, and yogurt of mild Cheddar cheese. Dimethyl trisulfide, phenylacetaldehyde, ethyl caproate, octanoic acid, and furaneol and other compounds were positively correlated with fruity, caramel, rancid, and nutty notes of the medium and mature Cheddar cheeses.
为了研究不同成熟度和不同国家的切达奶酪的关键香气成分和风味特征差异，采用气相色谱-质谱联用技术对中国市场上 25 个进口商业切达奶酪样品的风味成分进行了测定。通过气相色谱-嗅觉测量法对 71 种香气成分中 40 种风味化合物的质量和数量进行了分析。结合气味活度值计算，采用主成分分析（PCA）对 26 种气味活度值大于 1 的风味化合物与切达奶酪成熟度之间的关系进行了分析。PCA 结果表明，轻度切达奶酪组与中、重度切达奶酪组之间存在显著差异，而中、重度切达奶酪组之间无显著差异。根据 PCA 结果和消费者偏好测试，选择了具有不同成熟度的代表性切达奶酪样品进行风味特征分析。采用偏最小二乘回归分析（PLSR）获得了不同切达奶酪的感官特性与风味化合物之间的关系。基于偏最小二乘回归分析，1-辛烯-3-酮、己醛、乙酸、3-甲基吲哚和乙酰基丙醇与轻度切达奶酪的乳香、酸味和酸奶味呈正相关。二甲基三硫、苯乙醛、辛酸乙酯、辛酸和糠醇等化合物与中、重度切达奶酪的果香、焦糖味、酸败味和坚果味呈正相关。
