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Flavour and off-flavour compounds of Swiss Gruyère cheese. Identification of key odorants by quantitative instrumental and sensory studies

Authors
Journal
International Dairy Journal
0958-6946
Publisher
Elsevier
Publication Date
Volume
11
Identifiers
DOI: 10.1016/s0958-6946(01)00109-1
Keywords
  • Flavour
  • Gruyère Cheese
  • Off-Flavour
  • Stable Isotope Dilution Analysis

Abstract

Abstract Potent odorants of a typical sample of Gruyère cheese and of a Gruyère exhibiting a potato-like off-flavour were quantified by isotope dilution analysis. The studies of sensory models revealed that 2-/3-methylbutanal, methional, dimethyltrisulphide, phenylacetaldehyde, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, methanethiol, as well as acetic, propionic, butyric, 3-methylbutyric and phenylacetic acids comprise the typical flavour of Gruyère cheese. The potato-like character of one sample showing an aroma defect, however, was mainly attributed to a too high concentration of methional.

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