Short Communication: Identification of the Aroma Compounds Responsible for the Floral/Rose Flavor in Water-Soluble Fractions of Manchego Cheese

Abstract

Water-soluble fractions from Protected Denomination of Origin Manchego cheese, with molecular weight <1,000 Da, were fractionated using gel permeation chromatography and studied using both instrumental and sensorial analysis. In 2 of the fractions, panelists detected a floral, rose-like flavor. Analysis of these fractions by gas chromatography-mass spectrometry after simultaneous distillation extraction with dichloromethane identified 2-phenylethanol and phenylacetaldehyde as the compounds responsible for this flavor.

An integrative approach towards completing genome-scale metabolic networks

“…The aromatic compound phenylacetaldehyde is a volatile compound and plays a role in many floral scents. 42 Its precise role in Chlamydomonas is unclear, however, its presence has been experimentally proven. To explain its production, our algorithm proposed several alternative solutions involving a single reaction.…”

Solid-Phase Microextraction to the Study of the Stability of Selected Volatile Constituents in Irradiated Manchego Cheese

“…As far as sample 1 composition is concerned, wherein acetoin was one of the main components, decanoic acid was not detected. In this regard, high amounts of acetoin have also been determined, especially in industrial Manchego cheese by using different extraction techniques (Barron et al 2005;Soto-Yarritu et al 2007;Poveda et al 2008). It may be due to the action of commercial starters containing Lactococcus lactis subsp.…”