The key aroma compounds and sensory characteristics of commercial Cheddar cheeses
نویسندگان
چکیده
To study the key aroma components and flavor profile differences of Cheddar cheese with different maturity from countries, 25 imported commercial samples in China market were determined by gas chromatography-mass spectrometry. The quality quantity 40 compounds analyzed chromatography-olfactometry among 71 Combined odor activity value calculation, principal component analysis (PCA) was conducted to analyze relationship 26 values >1 cheese. PCA results showed significant between group mild groups medium mature cheese, no observed According consumers' preference test, representative ripening times selected for analysis. Partial least squares regression obtain sensory properties cheeses. Based on partial analysis, 1-octen-3-one, hexanal, acetic acid, 3-methylindole, acetoin positively correlated milky, sour, yogurt Dimethyl trisulfide, phenylacetaldehyde, ethyl caproate, octanoic furaneol other fruity, caramel, rancid, nutty notes
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2021
ISSN: ['0022-0302', '1525-3198', '1529-9066']
DOI: https://doi.org/10.3168/jds.2020-19992