Chemistry Reference
In-Depth Information
Table 14.8.
Aroma compounds identified in Cheddar and Parmigiano-Reggiano
cheeses
Sharp Cheddar (British
Farmhouse)
b
Parmigiano
Reggiano
c
Mild Cheddar
a
2,5-Dimethyl-4-hydroxy-3-
(2H)furanone (HDMF)
2-Isopropyl-3-methoxypyrazine
2-Methylpropanal
(E)-2-Nonenal
3-(Methylthio) propanal
2-Methylbutanal
2,3-Butanedione
p-Cresol
3-Methylbutanal
(Z)-4-Heptenal
-Dodecalactone
Dimethyl trisulphide
3-(Methylthio) propanal
Butanoic acid
2,3-Butanedione
1-Octen-3-one
3-methyl butanoic acid
3-(Methylthio)
propanal
2-Acetyl-2-thiazoline
2-Phenylethanol
Phenyl acetaldehyde
Dimethyl trisulphide
Ethyl octanoate
Ethyl butanoate
(Z)-1,5-Octadien-3-one
Acetic acid
Ethyl hexanoate
(Z)-2-Nonenal
-Damascenone
Ethyl octanoate
Ethyl butanoate
Octanoic acid
Acetic acid
Hexanal
Sotolon
Butanoic acid
2-Isobutyl-3-methoxypyrazine
Phenyl acetic acid
Hexanoic acid
trans-4,5-Epoxy-2-(E)-decenal
Ethyl butanoate
Octanoic acid
2-Nonanone
Ethyl hexanoate
2-Isopropyl-3-methoxypyrazine
Dimethyl trisulphide
Decanal
Phenyl acetaldehyde
2/3-Methyl butanal
Pentanoic acid
Ethyl octanoate
Guaiacol
1-Hexen-3-one
-Decalactone
Methyl propanal
-Decalactone
Ethyl hexanoate
1-Octen-3-one
Homofuraneol
2-Acetylpyrazine
Butanoic acid
2-Isobutyl-3-methoxypyrazine
Linalool
(E,Z)-2,6-Nonadienal
Geosmin
HDMF
a
Mild Cheddar cheese analyzed by gas chromatography-olfactometry/aroma extract dilution analysis/GC-
mass spectrometry (GCO/AEDA/GC-MS) and GCO/dynamic headspace dilution analysis (DHDA)/GC-MS
(Zehentbauer and Reineccius, 2002).
b
British farmhouse Cheddar cheese analyzed by GCO/AEDA/GC-MS (Suriyaphan et al., 2001b).
c
Parmigiano Reggiano cheese analyzed by dynamic headspace analysis-GC-MS (Qian and Reineccius, 2002).
cheese. Nutty flavours are desirable, but they are generally found only in very
mature Cheddar cheeses (
>
9 mo; Avsar et al., 2004). After the identification
of volatiles responsible for the nutty flavour in Cheddar, Carunchia-Whets-
tine et al. (2006) attempted to create this specific aged cheese flavour note by
employing specific adjunct cultures in pilot-scale cheese-making trials. Add-
ing L. lactis ATCC 29146 at the level of 10
4
or 10
5
cfu/mL of milk as an
