Abstract
To evaluate the perceptual interactions among important lactone compounds in cheddar cheese, a molecular-level flavoromic approach, in combination with perceptual interaction analysis, was applied. Six aroma-active lactones with flavor dilution factors ranging from 4 to 128 were identified in three cheddar samples by gas chromatography-olfactometry-mass spectrometry. Odor thresholds of these six aroma-active lactones were determined with values from 7.16 to 30.03 μg/kg using a deodorized cheddar matrix. The odor activity value approach demonstrated complicated interactions among the 15 binary mixtures of six important lactones, including additive, synergistic, or masking effects. Based on partial differential odor intensities, each lactone with similar degrees of perceptual interactions in binary mixtures tends to present synergistic or masking effects. Owing to the difference in the chemical structure and mixture composition, δ-dodecalactone and γ-dodecalactone caused promotive and inhibitory effects on the expression of lactone fruity aroma, respectively.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
