Static headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano cheese

Journal of Food Science

Volumn 68, Issue 3, 2003, Pages 794-798

  Qian, M ^a,b   Reineccius, G ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

AEDA; Aroma; Flavor dilution value; Parmigiano Reggiano cheese; Static headspace gas chromatography olfactometry

Indexed keywords

EID: 0037391118     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb08244.x     Document Type: Article

References (21)

1. Barbieri G, Bolzoni L, Careri M, Mangia A, Parolari G, Spagnoli S, Virgili R. 1994. Study of the volatile fraction of Parmesan cheese. J Agric Food Chem 42:1170-6.
2. Careri M, Manini P, Spagnoli S, Barbieri G and Bolzoni L 1994. Simultaneous distillation-extraction and dynamic headspace methods in the gas chromatographic analysis of Parmesan cheese volatiles. Chromatographia 38:386-94.
3. Dumont JP, Roger S, Adda J. 1974. Volatile components of whole and grated cheese: Parmesan. Lait 54:386-96.
4. Griffith R, Hammond EG. 1989. Generation of Swiss cheese flavor compounds by the reaction of amino acids with carbonyl compounds. J Dairy Sci 72:604-13.
5. Guth H, Grosch W. 1993. Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA). Flavour and Fragr J 8:173-8
6. Ha JK, Lindsay RC. 1991. Volatile branched-chain fatty acids and phenolic compounds in aged Italian cheese flavors. J Food Sci 56:1241-7, 1250.
7. Kubícková J, Grosch W. 1997. Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques. Int Dairy J 7:65-70.
8. Liardon R, Osset JO, Blank B. 1982. The aroma composition of Swiss Gruyère cheese. I. The alkaline volatile components. Lebensmittel-Wissenschaft und Technologie 15:143-7.
9. Lindsay RC. 1983. Analysis of free fatty acids in Italian cheese. Dairy Field 166:20-21.
10. Manning DJ, Moore C. 1979. Headspace analysis of hard cheeses. J Dairy Res 46:539-46.
11. Meinhart E, Schreier P. 1986. Study of flavor compounds from Parmigiano Reggiano cheese. Milchwissenschaft 41:689-91.
12. Milo C, Reineccius GA 1997. Identification and quantification of potent odorants in regular-fat and low-fat mild Cheddar cheese. J Agric Food Chem 45:3590-4.
13. Moio L, Addeo F. 1998. Grana Padano cheese aroma. J Dairy Res 65:317-33.
14. Morgan ME. 1976. The chemistry of some microbially induced flavour defects in milk and dairy foods. Biotechnol Bioeng 18:953-965.
15. Preininger M, Rychlik M, Grosch W. 1994. Potent odorants of neutral volatile fraction of Swiss cheese (Emmentaler). In: Maarse H, van der Heij DG, editors. Trends in flavor research: Proceedings of the 7th Weurman Flavor Research Symposium. Amsterdam: Elsevier Science. p 267-70.
16. Qian M, Nelson C, Bloomer S. 2002. Evaluation of fat-derived aroma compounds in Blue cheese by dynamic headspace gas chromatography/olfactometry-mass spectrometry. J Amer Oil Chem Soc 79:663-7.
17. Qian M, Reineccius GA. 2002a. Importance of free fatty acids in Parmesan cheese. In: Reineccius GA, Reineccius TA, editors. Heteroatomic Aroma Compounds, ACS Symposium Series 826. Washington, D.C.: American Chemical Society. p 243-56.
18. Qian M, Reineccius G. 2002b. Identification of aroma compcunds in Parmigiano Reggiano cheese by gas chromatography/olfactometry. J Dairy Sci 86:1362-9.
19. Rafecas M, Boatella J, Torre M C 1986. Analysis of volatile compounds from a Parma-type cheese by adsorption onto activated charcoal. Revista de Agroquimicay Tecnologia de Alimentos 26:597-601.
20. Woo AH, Lindsay RC. 1984. Concentration of major free fatty acids and flavor development in Italian cheese varieties. J Dairy Sci 67:960-8.
21. Woo AH, Collage S, Lindsay RC. 1984. Quantification of free fatty acids in several cheese varieties. J Dairy Sci 67:874-8.