Chemistry Reference
In-Depth Information
Table 14.6.
Aroma compounds identified in yoghurt and Mozzarella cheese
Yoghurt
a
Mozzarella (Bovine milk)
b
Mozzarella (Water buffalo milk)
b
2,3-Butanedione
Ethyl-3-methyl butanoate
1-Octen-3-ol
Acetaldehyde
Ethyl isobutanoate
Nonanal
Dimethyl sulphide
2- and 3-Methyl-1-butanol
Indole
Benzaldehyde
Phenyl acetaldehyde
3-Hydroxy-2-butanone
2,3-Pentanedione
Ethyl hexanoate
3-Methyl-2-buten-1-ol
Ethyl butanoate
2-Octanone
Nonanal
2-Hydroxy-3-pentanone
1-Octen-3-ol
Heptanal
a
Yoghurt data adapted from McGorrin (2001).
b
Mozzarella cheese analyzed by gas chromatography-olfactometry/aroma extract dilution analysis/GC-mass
spectrometry (GCO/AEDA/GC-MS) (Moio et al., 1993).
sufficiently to permit its reproduction by mixtures of pure compounds in a
cheese model (Fox et al., 1995; McGorrin, 2001; Parliment and McGorrin,
2000; Singh et al., 2003a). In many previous studies, cheeses were simply
analyzed for flavour by cheese graders. Such qualitative sensory data have
limited use. More defined and analytical information using descriptive sen-
sory and instrumental analysis is required. In the last couple of decades, a
number of published works attempted to characterize the mechanism/enzy-
mology of various reactions involved in the generation of volatiles in cheese.
Only recent work in the last decade has attempted to study cheese flavour in
detail.
In recent years, key odorants in a number of cheese varieties have been
characterized by GCO and AEDA. Mozzarella cheeses produced using buf-
falo or cow milk were found to have very different volatiles compounds in
their aroma profiles (Table 14.6).
Odorants in surface mould-ripened cheeses, like Camembert, were
studied in detail by Kubickova and Grosch (1997, 1998a,b) (Table 14.7).
Aroma compounds were analyzed by GCO using both AEDA and aroma
extract concentration analysis (AECA). Compounds like 1-octen-3-ol and the
corresponding ketone were found to be responsible for the mushroom/musty
aroma note of Camembert. Kubickova and Grosch (1998a) incorporated key
odorants identified in Camembert in a model cheese, which was found to be
close to the genuine Camembert. The origins and properties of compounds
involved in the flavour of surface-ripened cheeses were reviewed by Molimard
and Spinnler (1996). Gorgonzola is an Italian soft blue-veined cheese made
from whole cows milk inoculated with spores of Penicillium roqueforti var.
weidemanni. There are two commercial types of Gorgonzola cheese: a tradi-
tional variety, also termed 'natural', and a creamy type also called 'sweet',
