Characterization of major odor‐active compounds responsible for nutty flavor in Cheddar cheese according to Chinese taste

Abstract

A nutty flavor is desirable in Cheddar cheese and is easily accepted by most Chinese consumers. Although compounds responsible for nutty flavor in cheeses have been documented, no final conclusions have been reached. In this study, nine samples of top‐selling Cheddar cheeses in the Chinese market were selected, and the odor‐active compounds responsible for the nutty flavor in these samples were studied by gas chromatography‐mass spectrometry (GC‐MS), gas chromatography‐olfactometry (GC‐O), sensory evaluation, and aroma addition experiment. Forty‐nine volatile flavor compounds were identified by GC‐MS via headspace‐solid‐phase microextraction, and 14 odor‐active compounds were identified by GC‐O. It was determined that 2‐methylbutanal, 3‐methylbutanal, and benzaldehyde contributed to the nutty flavor of Cheddar cheese, according to Chinese tastes. The addition of suitable concentrations of these compounds to a model of Cheddar cheese without nutty flavor resulted in the perception of nutty aroma by sensory analysis. These results indicate that 2‐methylbutanal, 3‐methylbutanal, and benzaldehyde are the key aroma‐active compounds, which could make positive contributions to the nutty flavor of Cheddar cheese and favored by Chinese consumers within a certain concentration range.

Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese

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Effect of brewing conditions on the chemical and sensory profiles of milk tea

“…According to the correlation analysis and previous reports, l -cysteine was selected to conduct addition experiments ( Chen et al, 2021 , Xu et al, 2017 ). The addition of extra taste compounds affected the taste perceptions of both LYT tea and LYT milk tea ( Fig.…”

Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose

“…All chemical solutions were prepared in water and added to the YP matrix at a volume of 10 µL [ 18 ]. The amount of each volatile compound added to the YP matrix was based on the maximum concentration determined in the five YPs [ 21 ].…”

“…With volatile compounds designated as independent variables ( X ) and sensory evaluation attributes and samples as dependent variables, the importance of the variables in projection (VIP) scores in the context of PLSR reflects the relative importance of each X variable to each Y variable in the prediction model. The variables with a VIP value higher than 1 were considered to be of potential interest [ 21 ].…”