Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value

Michael Qian, G. A. Reineccius

Research output: Contribution to journalArticlepeer-review

48 Scopus citations

Abstract

Potentially important aroma compounds in Parmigiano Reggiano cheese were quantified. Free fatty acids were isolated with ion-exchange chromatography and quantified by gas chromatography. Neutral aroma compounds were quantified with a purge-trap/gas chromatography-mass spectrometry with selective mass ion technique. Odor activity values were calculated based on sensory thresholds reported in literature. The calculated odor activity values suggest that 3-methylbutanal, 2-methylpropanal, 2-methylbutanal, dimethyl trisulfide, diacetyl, methional, phenylacetaldehyde, ethyl butanoate, ethyl hexanoate, ethyl octanoate, acetic, butanoic, hexanoic, and octanoic acids are the most important aroma contributors to Parmigiano Reggiano cheese.

Original languageEnglish (US)
Pages (from-to)770-776
Number of pages7
JournalJournal of Dairy Science
Volume86
Issue number3
DOIs
StatePublished - Mar 2003

Keywords

  • Aroma
  • Odor activity value
  • Parmigiano Reggiano cheese
  • Purge-trap

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