Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds

LWT

Volumn 37, Issue 2, 2004, Pages 139-154

  Frank, Damian Conrad ^a   Owen, Caroline Mary ^a   Patterson, John ^a  

^a SWINBURNE UNIVERSITY OF TECHNOLOGY   (Australia)

Author keywords

Cheese aroma; GC MS; Olfactometry; SPME

Indexed keywords

SOLANUM TUBEROSUM;

EID: 1942504417     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0023-6438(03)00144-0     Document Type: Article

References (59)

1. Arora, J., Cormier, F., & Lee, B. (1995). Analysis of odor-active volatiles in Cheddar cheese headspace by multidimensional GC/MS/sniffing. Journal of Agricultural and Food Chemistry, 43, 748-752.
2. Aston, J. W., & Dulley, J. R. (1982). Cheddar cheese flavour. Australian Journal of Dairy Technology, 37, 59-64.
3. Barbieri, G., Bolzoni, L., Careri, M., Mangia, A., Parolari, G., Spagnoli, S., & Virgili, R. (1994). Study of the volatile fraction of Parmesan cheese. Journal of Agricultural and Food Chemistry, 42, 1170-1176.
4. Bartelt, R. (1997). Calibration of a commercial solid-phase microextraction device for measuring headspace concentrations of organic volatiles. Analytical Chemistry, 69, 364-372.
5. Bosset, J., & Gauch, R. (1993). Comparison of the volatile flavour compounds of six European 'AOC' cheeses by using a new dynamic headspace GC-MS method. International Daily Journal, 3, 359-377.
6. Buttery, R. G., Guadagni, D. G., Ling, L., Seifert, R. M., & Lipton, W. (1976). Additional volatile components of cabbage, broccoli and cauliflower. Journal of Agricultural and Food Chemistry, 24(4), 829-832.
7. Cane, D. E., Wu, Z., Proctor, R., & Hohn, T. M. (1993). Overexpression in Escherichia coli of soluble Aristolochene synthase from Penicillium roqueforti. Archives of Biochemistry and Biophysics, 304(2), 415-419.
8. Carlata, C., & Ebeler, S. (1998). Headspace SPME for the analysis of dimethyl sulfide from beer. Journal of Agricultural and Food Chemistry, 4(47), 2505-2508.
9. Christensen, K. R., & Reineccius, G. A. (1995). Aroma extract dilution analysis of aged Cheddar cheese. Journal of Food Science, 60(2), 218-220.
10. Dimos, A., Urbach, G. E., & Miller, A. J. (1996). Changes in flavour and volatiles of full-fat and low-fat cheeses during maturation. International Dairy Journal, 6, 981-995.
11. Dirinck, P., & De Winne, A. (1999). Flavour characterisation and classification of cheeses by gas chromatographic-mass spectrometric profiling. Journal of Chromatography A, 847(1-2), 203-208.
12. Dunn, H. C., & Lindsay, R. C. (1985). Evaluation of the role of microbial Strecker derived aroma compounds in unclean-type flavors of Cheddar cheese. Journal of Dairy Science, 68, 2859-2874.
13. Engels, W. J. M., Dekker, R., de Jong, C., Neeter, R., & Visser, S. (1997). A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese. International Dairy Journal, 7, 255-263.
14. Forss, D. (1979). Review of the progress of Dairy Science: Mechanisms of formation of aroma compounds in milk and milk products. Journal of Dairy Research, 46, 691-706.
15. Gijs, L., Piraprez, G., Perpéte, P., Spinnler, E., & Collin, S. (2000). Retention of sulfur compounds by food matrix and determination of sensorial data independent of the medium composition. Food Chemistry, 69(3), 319-330.
16. Górecki, T., Yu, X., & Pawliszyn, J. (1999). Theory of analyte extraction by selected porous polymer SP ME fibres. Analyst, 124, 643-649.
17. Griffith, R., & Hammond, E. G. (1989). Generation of Swiss cheese flavor compounds by the reaction of amino acids with carbonyl compounds. Journal of Dairy Science, 72, 604-613.
18. Guadagni, D. G., Buttery, R. G., & Okano, S. (1963). Odour thresholds of some organic compounds associated with food flavours. Journal of Agricultural and Food Chemistry, 14, 761-765.
19. Ha, J. K., & Lindsay, R. C. (1991a). Contribution of cow, sheep, and goats milk to characterizing branched-chain fatty acids and phenolic flavors in varietal cheeses. Journal of Dairy Science, 74, 3267-3274.
20. Ha, J. K., & Lindsay, R. C. (1991b). Volatile branch-chain fatty acids and phenolic compounds in aged Italian cheese flavors. Journal of Food Science, 56(5), 1241-1247, 1250.
21. Haahr, A. M., Bredie, W. L. P., Stahnke, L. H., Jensen, B., & Refsgaard, H. H. T. (2000). Flavour release of aldehydes and diacetyl in oil/water systems. Food Chemistry, 71(3), 355-362.
22. Hummel, T., Sekinger, B., Wolf, S. R., Pauli, E., & Kobal, G. (1997). "Sniffin' Sticks": Olfactory performance assessed by the combined testing of odor identification, odor discrimination, and olfactory thresholds. Chemical Senses, 22, 39-52.
23. Jo, C., & Ahn, D. U. (1999). Fat reduces volatiles production in oil emulsion system analysed by purge-and-trap dynamic headspace/gas chromatography. Journal of Food Science, 64(4), 641-643.
24. Karagul-Yuceer, Y., Drake, M., & Cadwallader, K. R. (2001). Aroma-active compounds of non-fat dry milk. Journal of Agricultural and Food Chemistry, 49(6), 2948-2953.
25. Kinsella, J. E., & Hwang, D. (1976). Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavour. CRC Critical Reviews in Food Science and Nutrition, 8, 191-228.
26. Kobal, G., Klimek, L., Wolfensberger, M., Gudziol, H., Temmel, A., Owen, C. M., Seeber, H., Pauli, E., & Hummel, T. (2000). Multicenter investigation of 1,036 subjects using a standardized method for the assessment of olfactory function combining tests of odor identification, odor discrimination, and olfactory thresholds. European Archives of Otorhinolaryngology, 257, 205-211.
27. Kobayashi, A. (1989). Sotolon - identification, formation and effect on flavor. In R. Teranishi, R. G. Buttery, & &F. Shahidi (Eds.), Flavor chemistry: Trends and developments. ACS Symposium Series, Vol. 388 (pp. 49-59). Washington, DC: American Chemical Society.
28. Kubícková, J., & Grosch, W. (1997). Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques. International Dairy Journal, 7, 65-70.
29. Laing, D. G., & Jinks, A. L. (2001). Psychophysical analysis of complex odor mixtures. Chimia, 55(5), 413-420.
30. Larroche, C., Artpah, M., & Gros, J. B. (1989). Methyl-ketone production by Ca-alginate/eudragit RL entrapped spores of Penicillium roqueforti. Enzyme and Microbial Technology, 11, 106-112.
31. Liardon, R., Bosset, J. O., & Blanc, B. (1982). The aroma composition of Swiss Gruyère cheese. I. The alkaline volatile components. Lebensmittel-Wissenschaft und-Technologie, 15, 143-147.
32. Marsili, R. T. (1999). Comparison of solid-phase microextraction and dynamic headspace methods for the gas chromatographic-mass spectrometric analysis of light-induced oxidation products in milk. Journal of Chromatographic Science, 37, 17-23.
33. Marsili, R. T., & Miller, N. (2000). Determination of major aroma impact compounds in fermented cucumbers by solid-phase microextraction-gas chromatography-mass spectrometry-olfactometry detection. Journal of Chromatographic Science, 38, 307-314.
34. McSweeny, P. L. H., & Sousa, M. J. (2000). Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Le Lait, 80, 293-324.
35. Meinhart, E., & Schreier, P. (1986). Study of flavour compounds from Parmigiano Reggiano cheese. Milchwissenschaft, 41(11), 689-691.
36. Mestres, M., Sala, C., Marit, M., Busto, O., & Guasch, J. (1999). Headspace SPME of sulphides and disulphides in wine aroma. Journal of Chromatography A, 808, 211-218.
37. Milo, C., & Reineccius, G. A. (1997). Identification and quantification of potent odorants in regular fat cheddar cheese. Journal of Agricultural and Food Chemistry, 45, 3590-3594.
38. Moio, L., & Addeio, F. (1998). Grana Padano cheese aroma. Journal of Dairy Research, 65(2), 317-333.
39. Moio, L., Piombino, P., & Addeo, F. (2000). Odour-impact compounds of Gorganzola cheese. Journal of Dairy Research, 67(2), 273-285.
40. Molimard, P., & Spinnler, H. E. (1996). Review: Compounds involved in the flavor of surface mold-ripened cheeses: Origins and properties. Journal of Dairy Science, 79, 169-184.
41. Pawliszyn, J. (2000). Theory of SPME. Journal of Chromatographic Science, 38, 270-278.
42. Pérès, C., Viallon, C., & Berdagué, J. L. (2001). Solid-phase microextraction-mass spectrometry: A new approach to the rapid characterization of cheeses. Analytical Chemistry, 73(5), 1030-1036.
43. Pillonel, L., Bosset, J. O., & Tabacchi, R. (2002). Rapid preconcentration and enrichment techniques for the analysis of food volatiles. A review. Lebensmittel-Wissenschaft und-Technologie, 35, 1-14.
44. Preiniger, M., & Grosch, W. (1994). Evaluation of key odorants of the neutral volatiles of Emmentaler cheese by the calculation of odour activity values. Lebensmittel-Wissenschaft und-Technologie, 27, 237-244.
45. Qian, M., & Reiniccius, G. (2002). Identification of aroma compounds in Parmigiano-Reggiano Cheese by gas chromatography/olfactometry. Journal of Dairy Science, 85, 1362-1369.
46. Rocha, S., Ramalheira, V., Barros, A., Delgadillo, I., & Coimbra, M. (2001). Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. The effect of the matrix volatile composition in the relative response factors in a wine model. Journal of Agricultural and Food Chemistry, 49(11), 5142-5151.
47. Rychlik, M., Warmke, R., & Grosch, W. (1997). Ripening of Emmental cheese wrapped in foil with and without addition of Lactobacillus casei subsp. Casei. III. Analysis of character impact flavour compounds. Lebensmittel- Wissenschaft und-Technologie, 30, 471-478.
48. Shirey, R. E. (2000). Optimization of extraction conditions for low-molecular-weight analytes using solid-phase microextraction. Journal of Chromatographic Science, 38, 109-116.
49. Shooter, D., Jayatissa, N., & Renner, N. (1999). Volatile reduced sulphur compounds in butter by solid phase microextraction. Journal of Dairy Research, 66, 115-123.
50. Shu, C. K. (1998). Pyrazine formation from amino acids and reducing sugars, a pathway other than Strecker degradation. Journal of Agricultural and Food Chemistry, 46(4), 1515-1517.
51. Thierry, A., Maillard, M.-B., & Le Quére, J.-L. (1999). Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour components. International Dairy Journal, 9, 453-463.
52. Tomasini, A., Bustillo, G., & Lebeault, J.-M. (1995). Production of blue cheese flavour concentrates from different substrates supplemented with lipolyzed cream. International Dairy Journal, 5, 247-257.
53. Uichard, E., & Langourie ux, S. (2000). Interactions between lactoglobulin and flavour compounds. Food Chemistry, 71(3), 301-308.
54. Urbach, G. (1993). Relations between cheese flavour and chemical composition. International Dairy Journal, 3, 389-422.
55. Urbach, G. (1995). Contribution of lactic acid bacteria to flavour compound formation in dairy products. International Dairy Journal, 5, 877-903.
56. Viallon, C., Martin, B., Verdier-Metz, I., Pradel, P., Garel, J.-P., Coulon, J.-B., & Berdagué, J.-L. (2000). Transfer of monoterpenes and sesquiterpenes from forages into milk fat. Le Lait, 80, 635-641.
57. Viallon, C., Verdier-Metz, I., Denoyer, C., Pradel, P., Coulon, J.-B., & Berdagué, J.-L. (1999). Desorbed terpenes and sesquiterpenes from forages and cheeses. Journal of Dairy Research, 66, 327-333.
58. Zehentbauer, G., & Reineccius, G. A. (2002). Determination of key aroma components of Cheddar cheese using dynamic headspace dilution assay. Flavour and Fragrance Journal, 17, 300-305.
59. Zhang, Z., Yang, M. J., & Pawliszyn, J. (1994). Solid phase microextraction: A new solvent free alternative for sample preparation. Analytical Chemistry, 66, 844A-853A.