FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (20): 175-183.doi: 10.7506/spkx1002-6630-20190726-349

• Component Analysis • Previous Articles     Next Articles

Cheddar Cheese with Different Ripening Times: Analysis of Volatile Aroma Components and Electronic Nose Discrimination

WANG Jiao, XU Lingyun, ZHANG Jinhua, WANG Xiaoyu, AI Nasi, WANG Bei, CAO Yanping   

  1. (1. School of Food Science, Beijing Technology and Business University, Beijing 100048, China; 2. Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China)
  • Online:2020-10-25 Published:2020-10-23

Abstract: The volatile flavor components of three commercial Cheddar cheeses with different ripening times were analyzed by solvent-assisted flavor evaporation (SAFE) or solid phase micro-extraction (SPEM) combined with gas chromatography-mass spectrometry (GC-MS) and electronic nose. The results showed that a total of 78 volatile aroma compounds were identified, mainly including 13 fatty acids, 9 esters, 8 lactones, 9 aldehydes, 5 ketones, 12 alcohols, 19 aromatic or heterocyclic compounds, and 3 sulfur-containing compounds. Principal component analysis (PCA) performed on the volatile compounds identified in Cheddar samples showed that the main volatile aroma components of mild Cheddar cheese were fatty acids, methyl ketones and heterocyclics, the main volatile substances of medium Cheddar cheese were fatty acids, methyl ketones and lactones, and the main volatile aroma components of mature Cheddar cheese were fatty acids, esters,methyl ketones and lactones. Moreover, the Cheddar samples with different ripening times could be perfectly distinguished by electronic nose.

Key words: Cheddar cheese; solvent-assisted flavor evaporation; solid phase micro-extraction; electronic nose discrimination; principal component analysis

CLC Number: