6533b82dfe1ef96bd12913b2
RESEARCH PRODUCT
Identification and sensory evaluation of the character-impact compounds of goat cheese flavour
Chantal SeptierD. DemaizieresC. SallesJ. L. Le Queresubject
ChromatographybiologyChemistry[SDV]Life Sciences [q-bio]Extraction (chemistry)Flavour0402 animal and dairy scienceSensory system04 agricultural and veterinary sciencesbiology.organism_classification040401 food science040201 dairy & animal science[SDV] Life Sciences [q-bio]0404 agricultural biotechnologyVolatile fatty acidsFood scienceAromaComputingMilieux_MISCELLANEOUSdescription
1 SUMMARY The volatile compounds of various goat cheeses have been isolated in order to identify the character-impact odorants by a combination of instrumental analyses and sensory studies. Different extraction procedures have been studied in order to obtain a volatile fraction representative of the cheeses. The most representative extract, as determined by sensory evaluation, has been submitted to GC-MS and to GC-olfactometry, using the aroma extract dilution analysis (AEDA) method. The volatile fatty acids have been found to be the most important compounds for the characteristic goat flavour. Among them, branched-chain fatty acids ( e.g. , 4-methyloctanoic and 4-ethyloctanoic) have been found to be particularly important. Finally, incorporation of volatile extracts and individual synthetic components into a cheese model allowed the flavour impact-compounds identified to be evaluated sensorially.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1996-07-23 |