Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data

Thomsen, Marianne; Martin, Christophe; Mercier, Frédéric; Tournayre, Pascal; Berdagué, Jean‐Louis; Thomas‐Danguin, Thierry; Guichard, Élisabeth

doi:10.1016/j.idairyj.2012.04.009

Cited by 41 publications

(34 citation statements)

References 30 publications

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“…Nevertheless, same tones or colors as the present work were reported in GC-O studies where animal family was colored in red, 24,25,28 and marine/ fishy in blue. Nevertheless, same tones or colors as the present work were reported in GC-O studies where animal family was colored in red, 24,25,28 and marine/ fishy in blue.…”

Section: Color To Odor Associationsupporting

confidence: 78%

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Critical comparison of selected olfactometric methods for the determination of impact odorants. Proposal of a new representation of olfactometric results

Cicchetti¹,

Vasseur²

2017

Flavour & Fragrance J

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Representation of olfactory data is a key parameter in GC‐O to simplify interpretation. Actual presentation of hybrid results, taking into account both detection frequency and odor intensity, can be improved to be more informative. We propose in this study a new way of representing olfactograms taking into account the three dimensions: detection frequency, odor intensity and odor description using bubble charts. Odor description is represented by colors that were associated to the 25 olfactory families defined in this work using binomial probability statistics without any smelling step.

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Section: Color To Odor Associationsupporting

confidence: 78%

“…25 The initially brown "earthy/undergrowth" family became khaki in Fuschsmann et al study. 25 The initially brown "earthy/undergrowth" family became khaki in Fuschsmann et al study.…”

Section: And the Total Olfactorymentioning

confidence: 99%

Critical comparison of selected olfactometric methods for the determination of impact odorants. Proposal of a new representation of olfactometric results

Cicchetti¹,

Vasseur²

2017

Flavour & Fragrance J

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“…Significant differences are shown: * significant at p < 5%; ** significant at p < 1%; *** significant at p < 0.1% (reprinted from [173] with permission from Elsevier).…”

Section: Figurementioning

confidence: 99%

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

Brattoli

Cisternino

Dambruoso

et al. 2013

Sensors

174

112

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The gas chromatography-olfactometry (GC-O) technique couples traditional gas chromatographic analysis with sensory detection in order to study complex mixtures of odorous substances and to identify odor active compounds. The GC-O technique is already widely used for the evaluation of food aromas and its application in environmental fields is increasing, thus moving the odor emission assessment from the solely olfactometric evaluations to the characterization of the volatile components responsible for odor nuisance. The aim of this paper is to describe the state of the art of gas chromatography-olfactometry methodology, considering the different approaches regarding the operational conditions and the different methods for evaluating the olfactometric detection of odor compounds. The potentials of GC-O are described highlighting the improvements in this methodology relative to other conventional approaches used for odor detection, such as sensoristic, sensorial and the traditional gas chromatographic methods. The paper also provides an examination of the different fields of application of the GC-O, principally related to fragrances and food aromas, odor nuisance produced by anthropic activities and odorous compounds emitted by materials and medical applications.

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“…Cheese aroma is the result of complex interactions between a large variety of compounds present in different concentrations; often those with lower detection thresholds contribute the most to the odor and flavor (Thomsen et al, 2012). Sensory science provides standardized techniques to determine the characteristics perceived by the senses and to study consumer behavior.…”

Section: Introductionmentioning

confidence: 99%

Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures

Bovolenta

Romanzin

Corazzin

et al. 2014

Journal of Dairy Science

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The aim of this study was to analyze the volatile compounds, physicochemical characteristics, and sensory properties of Montasio, a semicooked pressed cheese, produced from the milk of the dual-purpose Italian Simmental cows grazing on alpine pastures. A total of 72 cows grazing on 2 pastures, which differed in botanical composition (nutrient-rich pasture vs. nutrient-poor pasture), received 2 different levels of supplementation (3.0 vs 1.5 kg/head per day). The experimental cheeses were produced from whole, raw milk and ripened for 60 d. Sixty-one volatile compounds, including alcohols (11), aldehydes (6), ketones (10), lactones (2), esters (6), hydrocarbons (3), carboxylic acids (6), phenolic compounds (4), monoterpenes (7), sesquiterpenes (1), sulfur compounds (4), and amines (1), were detected. The main families in terms of relative weight appeared to be carboxylic acids, esters, and alcohols. A panel of trained assessors described the experimental cheeses as having an intense color; small and evenly distributed eyes; an intense odor and flavor of milk-sour, milk, and cow; and a tender and creamy texture. The pasture type affected the volatile fraction, particularly ketones, phenolic compounds, and terpenes, which are overall higher in nutrient-poor pastures. A slight effect on the sensory analyses, in particular the effect of the cow attribute on odor and flavor, was perceived by the panelists. The cheeses produced on nutrient-rich pasture had higher b* (yellowness) index. These results were consistent with the color evaluation of the sensory panel. In addition, the pasture affected some textural attributes (adhesivity, creaminess, and granules) as perceived by the panelists. Concentrate supplementation, which is required to meet the feeding requirements of grazing cows, had no clear effect on either the volatile compounds or the sensory properties of the cheeses. Thus, at least within levels of integration adopted, it is expected not to alter the organoleptic characteristics of this product.

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Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data

Cited by 41 publications

References 30 publications

Critical comparison of selected olfactometric methods for the determination of impact odorants. Proposal of a new representation of olfactometric results

Critical comparison of selected olfactometric methods for the determination of impact odorants. Proposal of a new representation of olfactometric results

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

Volatile compounds and sensory properties of Montasio cheese made from the milk of Simmental cows grazing on alpine pastures

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