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• W2607887923 abstract "Abstract The objective of this study was to evaluate the relative impact of 12 odour‐active compounds on the odours of three different non‐processed semi‐hard kinds of cheese using a combination of different odour stimulation tools. Based on a previous study, eight odorants were identified as contributors to the basic odour of the cheeses, and four additional odorants were identified as contributors to the specificity of each cheese. The eight basic odorants were dispatched into four vessels of an olfactometer, which delivered mixtures following a Box‐Behnken design. Each odour mixture was compared with each real cheese odour based on a direct similarity rating. An optimal basic composition of the four olfactometer vessels for each of the three cheeses was obtained. One vessel that contained a mixture of four odorants significantly impacted the odour similarity scores; thus, the four odorants (3‐methyl butane‐1‐ol, butanoic acid, 3‐methylbutanoic acid and dimethyl trisulphide) were individually tested along with four additional odorants (2,3‐dimethyl pyrazine, benzaldehyde, methyl 2‐methyl‐3‐furyl disulphide and gamma heptalactone) in a second experiment using the olfactoscan technique. A paired comparison between real cheese odours and the odour mixtures delivered by the olfactometer combined with odorants eluted from a gas‐chromatograph indicated that dimethyl trisulphide primarily contributed to one of the cheese odours and butanoic acid contributed to another cheese odour. Gamma heptalactone had a positive impact, whereas benzaldehyde and 1‐octen‐3‐one had a negative impact, on the similarity between the recombined odour and the odour of the third cheese. This original approach is a promising tool for the reformulation of food aromas." @default.
• W2607887923 created "2017-05-05" @default.
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• W2607887923 date "2017-04-27" @default.
• W2607887923 modified "2023-10-18" @default.
• W2607887923 title "Combination of odour‐stimulation tools and surface response methodology for odour recombination studies" @default.
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• W2607887923 doi "https://doi.org/10.1002/ffj.3376" @default.
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