Journal of Dairy Science
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

      Affiliations

    • Instituto de Química Orgánica General, Consejo Superior de Investigaciones Cientificas (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
    • ,
  • L. Amigo

      Affiliations

    • Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
    • ,
  • G. Taborda

      Affiliations

    • Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
    • On leave from Universidad de Caldas, Manizales, Colombia.
    • ,
  • I. Martínez-Castro

      Affiliations

    • Instituto de Química Orgánica General, Consejo Superior de Investigaciones Cientificas (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
    • ,
  • J.A. Gómez-Ruiz

      Affiliations

    • Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
    • Corresponding Author InformationCorresponding 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.

References 

  1. Bérodier F, Lavanchy P, Zannoni M, Casals J, Herrero L, Adamo C. Guide d’évaluation olfacto-gustative des fromages à pâte dure et semi-dure. Lebensm. Wiss. Technol. 1997;30:653–664
  2. Carunchia Whetstine ME, Cadwallader KR, Drake MA. Characterization of aroma compounds responsible for the rosy/floral flavour in Cheddar cheese. J. Agric. Food Chem. 2005;53:3126–3132
  3. Dunn H, Lindsay R. Evaluation of the role of microbial Strecker-derived aroma compounds in unclean-type flavors of Cheddar cheese. J. Dairy Sci. 1985;68:2859–2874
  4. Engels WJM, Dekker R, de Jong C, Neeter R, Visser S. A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese. Int. Dairy J. 1997;7:255–263
  5. Freytag WG, Ney KH, Wirotama IPG. US Patent 3978242. Cheese flavor. New York, NY, assignee: Lever Brothers Co.; 1976;
  6. Gómez-Ruiz JA, Ballesteros C, Gonzalez-Viñas MA, Cabezas L, Martínez-Castro I. Relationship between volatile compounds and odour in Manchego cheese: Comparison between artisanal and industrial cheeses at different ripening times. Lait. 2001;82:613–628
  7. Kubickova J, Grosch W. Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques. Int. Dairy J. 1997;7:65–70
  8. Rychlik M, Bosset JO. Flavour and off-flavour compounds of Swiss Gruyere cheese. Evaluation of potent odorants. Int. Dairy J. 2001;11:895–901
  9. Salles C, Septier C, Roudot-Algaron F, Guillot A, Etievant PX. Sensory and chemical analysis of fractions obtained by gel permeation of water-soluble Comte cheese extracts. J. Agric. Food Chem. 1995;43:1659–1668
  10. Taborda G, Molina E, Martínez-Castro I, Ramos M, Amigo L. Composition of the water-soluble fraction of different Spanish cheeses. J. Agric. Food Chem. 2003;51:270–276
  11. Valero E, Villaseñor MJ, Sanz J, Martínez-Castro I. Comparison of two methods based on dynamic head-space for GC-MS analysis of volatile components of cheeses. Chromatographia. 2000;38:286–294

PII: S0022-0302(07)71967-7

doi: 10.3168/jds.2007-0277

Journal of Dairy Science
Volume 90, Issue 11 , Pages 5001-5003 , November 2007

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