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Keywords:

  • Parmesan cheese;
  • Parmigiano Reggiano cheese;
  • dynamic headspace;
  • purge-trap;
  • GC–O–DH;
  • flavour;
  • odour;
  • FD value;
  • AEDA;
  • Osme

Abstract

The aroma-active compounds potentially important to Parmigiano Reggiano cheese were studied using a dynamic headspace–gas chromatography–olfactometry (GC–O–DH) technique. The aroma contribution was evaluated by both Osme and AEDA technique. The Osme values were based on a 10 point scale, while the flavour dilution values of AEDA were obtained by sequentially reducing the sample size at a fixed purge gas volume. In general, aroma compounds with high Osme values also had high FD values. Among the aroma compounds identified in Parmigiano Reggiano cheese, acetaldehyde, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, ethyl butanoate, ethyl hexanoate, ethyl octanoate, methional, dimethyl trisulphide, diacetyl, and 2,6-dimethylpyrazine were considered the most odour-potent. Copyright © 2003 John Wiley & Sons, Ltd.