Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method
Article first published online: 7 APR 2003
Copyright © 2003 John Wiley & Sons, Ltd.
Flavour and Fragrance Journal
Volume 18, Issue 3, pages 252–259, May/June 2003
How to Cite
Qian, M. and Reineccius, G. (2003), Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method. Flavour Fragr. J., 18: 252–259. doi: 10.1002/ffj.1194
- Issue published online: 7 APR 2003
- Article first published online: 7 APR 2003
- Manuscript Revised: 12 AUG 2002
- Manuscript Accepted: 12 AUG 2002
- Manuscript Received: 9 NOV 2001
- Land O'Lakes Ltd, USA.
- Parmesan cheese;
- Parmigiano Reggiano cheese;
- dynamic headspace;
- FD value;
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.