Short Communication: Identification of the Aroma Compounds Responsible for the Floral/Rose Flavor in Water-Soluble Fractions of Manchego Cheese

Soto-Yarritu, P.López; Amigo, L.; Taborda, G.; Martínez-Castro, I.; Gómez-Ruiz, J.A.

doi:10.3168/jds.2007-0277

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Volume 90, Issue 11 , Pages 5001-5003, November 2007

Short Communication: Identification of the Aroma Compounds Responsible for the Floral/Rose Flavor in Water-Soluble Fractions of Manchego Cheese

P.López Soto-Yarritu
- Instituto de Química Orgánica General, Consejo Superior de Investigaciones Cientificas (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
L. Amigo
- Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
G. Taborda
- Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
- On leave from Universidad de Caldas, Manizales, Colombia.
I. Martínez-Castro
- Instituto de Química Orgánica General, Consejo Superior de Investigaciones Cientificas (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
J.A. Gómez-Ruiz
- Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
- Corresponding author.
- Current address: Institute for Reference Materials and Measurements (IRMM), Food Safety and Quality Unit, Retieseweg, 2440 Geel, Belgium.

Received 12 April 2007; accepted 9 July 2007.

Abstract

Water-soluble fractions from Protected Denomination of Origin Manchego cheese, with molecular weight <1,000Da, were fractionated using gel permeation chromatography and studied using both instrumental and sensorial analysis. In 2 of the fractions, panelists detected a floral, rose-like flavor. Analysis of these fractions by gas chromatography-mass spectrometry after simultaneous distillation extraction with dichloromethane identified 2-phenylethanol and phenylacetaldehyde as the compounds responsible for this flavor.