Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method

Michael Qian, Gary A Reineccius

Research output: Contribution to journalArticlepeer-review

59 Scopus citations

Abstract

The aroma-active compounds potentially important to Parmigiano Reggiano cheese were studied using a dynamic headspace-gas chromatography-olfactometry (GC-O-DH) technique. The aroma contribution was evaluated by both Osme and AEDA technique. The Osme values were based on a 10 point scale, while the flavour dilution values of AEDA were obtained by sequentially reducing the sample size at a fixed purge gas volume. In general, aroma compounds with high Osme values also had high FD values. Among the aroma compounds identified in Parmigiano Reggiano cheese, acetaldehyde, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, ethyl butanoate, ethyl hexanoate, ethyl octanoate, methional, dimethyl trisulphide, diacetyl, and 2,6-dimethylpyrazine were considered the most odour-potent.

Original languageEnglish (US)
Pages (from-to)252-259
Number of pages8
JournalFlavour and Fragrance Journal
Volume18
Issue number3
DOIs
StatePublished - May 1 2003

Keywords

  • AEDA
  • Dynamic headspace
  • FD value
  • Flavour
  • GC-O-DH
  • Odour
  • Osme
  • Parmesan cheese
  • Parmigiano Regiano cheese
  • Purge-trap

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