Evaluation of Key Odorants of the Neutral Volatiles of Emmentaler Cheese by the Calculation of Odour Activity Values

Abstract

Thirteen compounds which had been screened by aroma extract dilution analysis (AEDA) as potent odorants of Emmentaler were quantified by isotope dilution assays in two samples of this cheese. Their odour activity values (OAVs) were calculated by dividing the concentrations of the odorants in the cheese samples by the nasal and retronasal odour thresholds in an oil. The highest OAVs (range 150 to 660) were found for methional, 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 5-ethyl-4-hydroxy-2-methyl-3 (2H)-furanone. For this reason they were suggested as belonging to the key odorants of Emmentaler cheese. In addition diacetyl, 3-methylbutanal and three esters with much lower OAVs (range 10 to 20) might play a role in the flavour of this type of cheese. The remaining five compounds with OAVs of 4 and smaller are of minor importance.