Identification and Quantification of Character Aroma Components in Fresh Chevre-style Goat Cheese

Authors

  • M.E. Carunchiawhetstine,

    1. Authors Carunchia Whetstine and Drake are with Dept. of Food Science, Southeast Dairy Foods Research Center, North Carolina State Univ., Raleigh, NC 27695. Author Karagul-Yuceer is with Dept. Food Science, Onsekiz Mart Univ., Canakkale, Turkey. Author Avsar is with Mustafa Kemal Univ., Faculty of Agriculture, Dept. of Dairy Technology, Tayfur Sokmen Campus, Antakya, Hatay, Turkey. Direct inquiries to author Drake (E-mail: mdrake@unity.ncsu.edu).
    Search for more papers by this author
  • Y. Karagul-Yuceer,

    1. Authors Carunchia Whetstine and Drake are with Dept. of Food Science, Southeast Dairy Foods Research Center, North Carolina State Univ., Raleigh, NC 27695. Author Karagul-Yuceer is with Dept. Food Science, Onsekiz Mart Univ., Canakkale, Turkey. Author Avsar is with Mustafa Kemal Univ., Faculty of Agriculture, Dept. of Dairy Technology, Tayfur Sokmen Campus, Antakya, Hatay, Turkey. Direct inquiries to author Drake (E-mail: mdrake@unity.ncsu.edu).
    Search for more papers by this author
  • Y.K. Avsar,

    1. Authors Carunchia Whetstine and Drake are with Dept. of Food Science, Southeast Dairy Foods Research Center, North Carolina State Univ., Raleigh, NC 27695. Author Karagul-Yuceer is with Dept. Food Science, Onsekiz Mart Univ., Canakkale, Turkey. Author Avsar is with Mustafa Kemal Univ., Faculty of Agriculture, Dept. of Dairy Technology, Tayfur Sokmen Campus, Antakya, Hatay, Turkey. Direct inquiries to author Drake (E-mail: mdrake@unity.ncsu.edu).
    Search for more papers by this author
  • M.A. Drake

    1. Authors Carunchia Whetstine and Drake are with Dept. of Food Science, Southeast Dairy Foods Research Center, North Carolina State Univ., Raleigh, NC 27695. Author Karagul-Yuceer is with Dept. Food Science, Onsekiz Mart Univ., Canakkale, Turkey. Author Avsar is with Mustafa Kemal Univ., Faculty of Agriculture, Dept. of Dairy Technology, Tayfur Sokmen Campus, Antakya, Hatay, Turkey. Direct inquiries to author Drake (E-mail: mdrake@unity.ncsu.edu).
    Search for more papers by this author

  • Funding provided by Dairy Management, Inc. and the California Dairy Research Foundation. Manuscript 03-30 of the Dept. of Food Science, North Carolina State Univ. The use of trade names in the publication does not imply endorsement by these organizations nor criticisms of ones not mentioned.

Abstract

ABSTRACT: Chevre-style goat cheeses were characterized by descriptive sensory analysis as exhibiting sweet dairy flavors as well as a characteristic waxy/animal flavor. Aroma-active compounds (> 80) with high intensities identified by gas chromatography/olfactometry and gas chromatography/mass spectrometry included 2,3-butanedione (buttery), 1-octen-3-one (mushroom), o-aminoacetophenone (grape), lactones (coconut, peach), octanoic acid (sour/waxy), as well as 4-methyl and 4-ethyl octanoic acids (waxy/animal). Subsequent sensory analysis with model cheese systems confirmed that 4-methyl and 4-ethyl octanoic acids were responsible for the characteristic waxy/animal flavor.

Ancillary