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

International Dairy Journal

Volumn 26, Issue 1, 2012, Pages 41-49

  Thomsen, Maiken ^a   Martin, Christophe ^a   Mercier, Frederic ^b   Tournayre, Pascal ^b   Berdagué, Jean Louis ^b   Thomas Danguin, Thierry ^a   Guichard, Elisabeth ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b UR370 QuaPA   (France)

Author keywords

[No Author keywords available]

Indexed keywords

DATA SETS; GAS CHROMATOGRAPHY-OLFACTOMETRY; PARTIAL LEAST SQUARE (PLS); PERCEPTUAL INTERACTION; SEMI-HARD CHEESE; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS; SENSORY DATA; SENSORY PROFILES; STRONG CORRELATION;

CARBOXYLIC ACIDS; CHROMATOGRAPHY;

SENSORY PERCEPTION;

EID: 84863828038     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.04.009     Document Type: Article

References (42)

1. Acree T., Arn A. Flavornet and human odour space URL. http://www.flavornet.org.
2. AFNOR Recherche et sélection de descripteurs pour l'élaboration d'un profil sensoriel, par approche multidimensionnelle. Analyse sensorielle 1995, Vol. NF ISO 11035:26. AFNOR, Paris, France.
3. AFNOR Analyse sensorielle. Méthodologie. Directives générales pour l'établissement d'un profil sensoriel 2003, NF ISO 13299 (p. 24), AFNOR, Paris, France.
4. AFNOR Analyse sensorielle - Directives générales pour la conception de locaux destinés à l'analyse 2007, NF ISO 8589 (p. 17), AFNOR, Paris, France.
5. Atanasova B., Thomas-Danguin T., Chabanet C., Langlois D., Nicklaus S., Etievant P. Perceptual interactions in odour mixtures: odour quality in binary mixtures of woody and fruity wine odorants. Chemical Senses 2005, 30:209-217.
6. ® method, a new approach for the "vocabulary-intensity-duration" study of "elementary odours" perceived by gas chromatography-olfaction. Flavour research at the dawn of the twenty-first century 2004, 514-519. Lavoisier Editions, Cachan, France.
7. Berdagué J.L., Tournayre P., Cambou S. Novel multi-gas chromatography-olfactometry device and software for the identification of odour-active compounds. Journal of Chromatography A 2007, 1146:85-92.
8. Berglund B., Olsson M.J. Odor-intensity interaction in binary and ternary mixtures. Perception and Psychophysics 1993, 53:475-482.
9. Burseg K., de Jong C. Application of the olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional. Journal of Agricultural and Food Chemistry 2009, 57:9086-9090.
10. Campo E., Ferreira V., Escudero A., Cacho J. Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data. Journal of Agricultural and Food Chemistry 2005, 53:5682-5690.
11. Chastrette M., Thomas-Danguin T., Rallet E. Modelling the human olfactory stimulus-response function. Chemical Senses 1998, 23:181-196.
12. Cornu A., Rabiau N., Kondjoyan N., Verdier-Metz I., Pradel P., Tournayre P., et al. Odour-active compound profiles in Cantal-type cheese: effect of cow diet, milk pasteurization and cheese ripening. International Dairy Journal 2009, 19:588-594.
13. Curioni P.M.G., Bosset J.O. Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal 2002, 12:959-984.
14. d'Acampora Zellner B., Dugo P., Dugo G., Mondello L. Gas chromatography-olfactometry in food flavour analysis. Journal of Chromatography A 2008, 1186:123-143.
15. Delahunty C.M., Crowe F., Morrissey P.A. The influence of odourant balance on the perception of Cheddar cheese flavour. Flavour science: Recent developments 1997, 339-343. The Royal Society of Chemistry, Cambridge, UK. A.J. Taylor, D.S. Mottram (Eds.).
16. Delahunty C.M., Eyres G., Dufour J.-P. Gas chromatography-olfactometry. Journal of Separation Science 2006, 29:2107-2125.
17. Escudero A., Campo E., Farina L., Cacho J., Ferreira V. Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines. Journal of Agricultural and Food Chemistry 2007, 55:4501-4510.
18. Escudero A., Gogorza B., Melus M.A., Ortin N., Cacho J., Ferreira V. Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values. Journal of Agricultural and Food Chemistry 2004, 52:3516-3524.
19. Fechner G.T. Elemente der Psycho-physik 1860, Breitkopf & Härtel, Leipzig, Germany.
20. Ferreira V. Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures: a flavour chemistry view. Part 2: qualitative aspects. A review. Flavour and Fragrance Journal 2012, 27:201-215.
21. Ferreira V. Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures: a flavour chemistry view. Part 1: intensity and detectability. A review. Flavour and Fragrance Journal 2012, 27:124-140.
22. Ferreira V., Pet'ka J., Aznar M., Cacho J. Quantitative gas chromatography-olfactometry. Analytical characteristics of a panel of judges using a simple quantitative scale as gas chromatography detector. Journal of Chromatography A 2003, 1002:169-178.
23. Geladi P., Kowalski B.R. Partial least-squares regression: a tutorial. Analytica Chimica Acta 1986, 185:1-17.
24. Gross-Isseroff R., Lancet D. Concentration-dependent changes of perceived odor quality. Chemical Senses 1988, 13:191-204.
25. House K.A., Acree T.E. Sensory impact of free fatty acids on the aroma of a model Cheddar cheese. Food Quality and Preference 2002, 13:481-488.
26. Kamadia V.V., Yoon Y., Schilling M.W., Marshall D.L. Relationships between odorant concentration and aroma intensity. Journal of Food Science 2006, 71:193-197.
27. Kondjoyan N., Berdagué J.L. A compilation of relative retention indices for the analysis of aromatic compounds 1996, Laboratoire Flaveur, INRA, Clermont-Ferrand, France.
28. Le Quéré J.L., Molimard P. Cheese flavour. Encyclopedia of dairy sciences 2002, 330-340. Academic Press, San Diego, CA, USA. H. Roginski, J.W. Fuquay, P.F. Fox (Eds.).
29. Milo C., Reineccius G.A. Identification and quantification of potent odorants in regular fat and low-fat mild Cheddar cheese. Journal of Agricultural and Food Chemistry 1997, 45:3590-3594.
30. Miyazawa T., Gallagher M., Preti G., Wise P.M. Odor detection of mixtures of homologous carboxylic acids and coffee aroma compounds by humans. Journal of Agricultural and Food Chemistry 2009, 57:9895-9901.
31. Mulder H. Taste and flavor-forming substances in cheese. Netherlands Milk and Dairy Journal 1952, 6:157-168.
32. NIST/EPA/NIH. (1996). Mass spectral database, version 1.5 for PC, standard reference database. In Program of the National Institute of Standards and Technology, USA.
33. Romano A., Perello M.C., Lonvaud-Funel A., Sicard G., de Revel G. Sensory and analytical re-evaluation of "Brett character" Food Chemistry 2009, 114:15-19.
34. Ryan D., Prenzler P.D., Saliba A.J., Scollary G.R. The significance of low impact odorants in global odour perception. Trends in Food Science and Technology 2008, 19:383-389.
35. Schulbach K.F., Rouseff R.L., Sims C.A. Relating descriptive sensory analysis to gas chromatography/olfactometry ratings of fresh strawberries using partial least squares regression. Journal of Food Science 2004, 69:273-277.
36. Spinnler H.E., Guichard E., Gripon J.C. La flaveur des fromages. Le fromage 1997, 493-505. Lavoisier, Paris, France. 3rd ed. A. Eck, J.-C. Gillis (Eds.).
37. Stevens S.S. The psychophysics of sensory function. American Scientist 1960, 48:226-253.
38. Théron L., Tournayre P., Kondjoyan N., Abouelkaram S., Santé-Lhoutellier V., Berdagué J.-L. Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham. Meat Science 2010, 85:453-460.
39. Tournayre, P., & Berdagué, J. L. (2005). Gas chromatography-olfaction analyse device and method. Patent WO 2005/001470 A2.
40. Wiley Palisade corporation 1995, Wiley, Newfield, New York, NY, USA. 6th ed.
41. Williams R.C., Sartre E., Parisot F., Kurtz A.J., Acree T.E. A gas chromatograph-pedestal olfactometer (GC-PO) for the study of odor mixtures. Chemosensory Perception 2009, 2:173-179.
42. Zehentbauer G., Reineccius G.A. Determination of key aroma components of Cheddar cheese using dynamic headspace dilution assay. Flavour and Fragrance Journal 2002, 17:300-305.