Identification of the possible new odor-active compounds “12-methyltridecanal and its analogs” responsible for the characteristic aroma of ripe Gouda-type cheese

Abstract

The aroma concentrates of the three maturation stages of Gouda-type cheeses were prepared by combining the solvent extraction and the solvent assisted flavor evaporation techniques. The aroma extract dilution analysis applied to the volatile fraction revealed 31 odorants that were identified or tentatively identified from the 38 odor-active peaks with FD factors between 43 and 48. By comparison with the FD factors in the three maturation stages of the cheeses, 16 odorants, including 12-methyltridecanal, which is a newly identified odorant from the cheese, increased with the increasing maturation stage of the cheese. In addition, many iso- and anteiso-methyl-branched long-chain aliphatic aldehydes could be identified as the analogs of 12-methyltridecanal, which have a unique odor note. It may be then expected that these aldehydes were able to influence the flavor of the highly ripened Gouda cheese, since these compounds also increased with the increasing maturation stage.

Sensory and chemical properties of Gouda cheese

“…2-Methylpropanal was detected by GC-O for the first time in at least 10 of 14 aged (>9 mo) Gouda cheeses. Butyric acid, 2-isopropyl-3-methoxypyrazine, and sotolone were also present in the Gouda cheeses and were previously reported as potent odorants by Inagaki et al (2015). Aroma-active compounds that were identified above in Gouda cheeses have been previously detected in Emmental, Cheddar, blue, and hard Italian cheeses by GC-O (Pillonel et al, 2003;Avsar et al, 2004;Frank et al, 2004).…”

“…These compounds include acetic acid, butyric acid, hexanoic acid, dimethyl sulfide, dimethyl trisulfide, methional, hexanal, heptanal, diacetyl, ethyl butyrate, and 2-and 3-methylbutanal. All compounds except sotolone, homofuraneol, and isobutyl acetate were previously quantified in Gouda cheeses (Van Leuven et al, 2008;Jung et al, 2013;Inagaki et al, 2015). Aged cheeses were higher in concentrations of 2-and 3-methylbutanal, butyric acid, 2-isobutyl-3-methoxypyrazine, δ-decalactone, and homofuraneol.…”

“…The following compounds were reported for the first time as odor active in Gouda cheese by GC-O and were present in at least 30 of 36 cheeses: diacetyl, acetic acid, 2-methylbutanal, and methional. Acetic acid and methional were previously identified as significant to Gouda cheese flavor based on aroma extract dilution analysis of solvent extracts from 3 cheeses by Inagaki et al (2015). 2-Methylpropanal was detected by GC-O for the first time in at least 10 of 14 aged (>9 mo) Gouda cheeses.…”

“…Differences in free fatty acid (FFA) composition were documented between whole-and reduced-fat Edam cheeses (Tungjaroenchai et al, 2004). In a recent study by Inagaki et al (2015), 16 aroma-active compounds were identified in 1 young, 1 medium, and 1 aged Gouda cheese using solvent-assisted flavor evaporation followed by aroma extract dilution analysis. Inagaki et al (2015) showed increases of aroma-active compounds with ripening stage, but this study did not include sensory analysis and evaluated only 3 cheeses from different ripening stages.…”

Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.)

“…These compounds are products of the breakdown of unsaturated fatty acids such as linoleic and linolenic acids. , trans -4,5-Epoxy-(2 E )-dec-2-enal ( 38 ) is reported for the first time in kohlrabi. The aldehyde 29 (12-methyltridecanal) detected as an odorant in kohlrabi was previously found in Gouda-type cheese, and stewed beef, and it can be formed by microorganisms …”