Identification and quantification of character aroma components in fresh Chevre-style goat cheese

WHETSTINE M., Karagul-Yuceer Y., AVSAR Y., DRAKE M.

JOURNAL OF FOOD SCIENCE, vol.68, no.8, pp.2441-2447, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 68 Issue: 8
  • Publication Date: 2003
  • Doi Number: 10.1111/j.1365-2621.2003.tb07043.x
  • Journal Name: JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2441-2447
  • Keywords: goat cheese flavor, GC/O, descriptive sensory analysis, cheese flavor, WATER-SOLUBLE EXTRACT, FATTY-ACIDS, FLAVOR
  • Çanakkale Onsekiz Mart University Affiliated: Yes

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.