Identification and Quantification of Character Aroma Components in Fresh Chevre-style Goat Cheese

Autor:	M.E. Carunchiawhetstine, Yahya Kemal Avşar, Yonca Karagül-Yüceer, MaryAnne Drake
Rok vydání:	2003
Předmět:	Mushroom Chromatography biology Chemistry Cheese Flavor Organoleptic biology.organism_classification Sensory analysis Olfactometry Gas chromatography Food science Aroma Flavor Food Science
Zdroj:	Journal of Food Science. 68:2441-2447
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.2003.tb07043.x
Popis:	Chevre-style goat cheeses were characterized by descriptive sensory analysis as exhibiting sweet dairy flavors as well as a characteristic waxy/animal flavor. Aroma-active compounds (> 80) with high intensities identified by gas chromatography/olfactometry and gas chromatography/mass spectrometry included 2,3-butanedione (buttery), 1-octen-3-one (mushroom), o-aminoacetophenone (grape), lactones (coconut, peach), octanoic acid (sour/waxy), as well as 4-methyl and 4-ethyl octanoic acids (waxy/animal). Subsequent sensory analysis with model cheese systems confirmed that 4-methyl and 4-ethyl octanoic acids were responsible for the characteristic waxy/animal flavor.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2cb6943adccc38aa9a97ef6b93733873 https://doi.org/10.1111/j.1365-2621.2003.tb07043.x Zobrazit plný text záznamu Plný text