Chen Chen, Tian Tonghui, Yu Haiyan, Yuan Haibin, Wang Bei, Xu Zhiyuan, Tian Huaixiang
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
School of Food and Health, Beijing Technology and Business University, Beijing, China.
Food Chem X. 2022 Aug 8;15:100416. doi: 10.1016/j.fochx.2022.100416. eCollection 2022 Oct 30.
A systematic flavoromics-based analysis of samples of 12 commercially available Gouda cheeses was performed to determine their key volatile components, the contribution of these components to the aromas of the cheeses, and which aromas were preferred by a panel of Chinese consumers. The sensory analysis results show that the Chinese consumers preferred young and medium cheeses, and that sensory attributes such as 'milk' and 'cream' were the most popular. Seventy-seven aroma compounds were identified by gas chromatography-mass spectrometry, and 28 of these were determined to be aroma-active compounds by gas chromatography-olfactometry analysis and calculation of their odour activity values. Partial least-squares analysis revealed that compounds such as diacetyl and acetoin correlated with aromas preferred by the Chinese consumers, while isobutyric acid, hexanoic acid and valeric acid correlated with aromas disliked by the Chinese consumers. Finally, the flavour contribution of each aroma-active compound was validated through aroma reorganisation and omission experiments.
对12种市售高达干酪样品进行了基于风味组学的系统分析，以确定其关键挥发性成分、这些成分对干酪香气的贡献，以及一组中国消费者更喜欢哪些香气。感官分析结果表明，中国消费者更喜欢年轻和中等成熟度的干酪，“牛奶”和“奶油”等感官属性最受欢迎。通过气相色谱-质谱法鉴定出77种香气化合物，其中28种通过气相色谱-嗅觉分析法及其气味活性值的计算被确定为香气活性化合物。偏最小二乘分析表明，二乙酰和乙偶姻等化合物与中国消费者喜欢的香气相关，而异丁酸、己酸和戊酸与中国消费者不喜欢的香气相关。最后，通过香气重组和省略实验验证了每种香气活性化合物的风味贡献。
