Former Chair for Food Chemistry, Faculty of Chemistry, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.
Department Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21, D-70599 Stuttgart, Germany.
J Agric Food Chem. 2024 May 15;72(19):11062-11071. doi: 10.1021/acs.jafc.4c01813. Epub 2024 May 3.
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.
高达奶酪由巴氏杀菌牛奶制成，并陈化 30 周（PM-G）。通过应用气相色谱/气味测量法和香气提取物稀释分析，对通过提取/安全蒸馏分离的挥发性物质进行分析，在风味稀释（FD）因子范围为 16 至 4096 之间鉴定出 25 种具有气味活性的化合物。丁酸、2-和 3-甲基丁酸以及乙酸具有最高的 FD 因子，而 2-苯乙醇、δ-癸内酯和δ-十二内酯在中性-碱性部分最具气味活性。通过稳定同位素稀释测定进行定量，然后计算气味活性值（OAV），结果表明，乙酸、3-甲基丁酸、丁酸和 2,3-丁二酮具有最高的 OAV。最后，根据定量数据制备的香气重组体与 PM-G 的香气特征非常吻合。在由生（未经巴氏杀菌）牛奶制成的高达奶酪（RM-G）中，定性地鉴定出相同的一组具有气味活性的化合物。然而，发现了更高的 OAV 的丁酸、己酸及其相应的乙酯。另一方面，在 PM-G 中，确定了更高的 OAV 的 3-甲基丁酸、3-甲基-1-丁醇、3-甲基丁醛和 2,3-丁二酮。这些关键香气化合物的不同排名清楚地反映了两种高达奶酪的香气差异。另一方面，RM-G 中脂肪酶的活性更高，PM-G 中游离 l-亮氨酸的含量更高，这是一些关键香气化合物浓度差异的原因。
