Nauka Przyroda Technologie

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2016 volume 10 issue 3, #33 DOI: 10.17306/J.NPT.2016.3.33
Małgorzata Anna Majcher, Kamila Myszka, Anna Grygier, Marta Bijacik
Identification of key odorants of the traditional podlaski dried cheese
Summary.

Dried cheese form the Podlasie region of Poland is the type of cottage cheese which is made manually from cow milk and left to dry in the open air for a period of at least three months. Due to the mentioned specific way of preparation this cheese is well appreciated and known for its specific odor and flavour. The aim of this work was identification of key odorants of dried cheese from the Podlasie region. Due to the application of gas chromatography and olfactometry, quantitation results and calculation of odor activity values (OAV) of 19 compounds were identified. Among them 11 had OAV > 1 therefore they can be recognized as aroma active compounds forming typical aroma of the analysed cheese. They were: 3-(methylthio)-propanal (OAV = 2756), (Z,E)-2,6-nonadienal (OAV = 1100), 1-octen-3-ol (OAV = 513), (E)-4-heptenal (OAV = 280), 2-ethyl-3,5-dimethylpyrazine (OAV = 184), methyl butanoate (OAV = 69), bu­tanoic acid (OAV = 10), 2,3-butanedione (OAV = 9), ethyl butanoate (OAV = 7), ethyl hexanoate (OAV = 2), (Z,Z)-2,4-nonadienal (OAV = 1).

Key words: Podlaski dried cheese, key odorants, GCO, GC × GC-TOFMS
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom10/zeszyt3/art_33.pdf

DOI: 10.17306/J.NPT.2016.3.33

For citation:

MLA Majcher, Małgorzata Anna, et al. "Charakterystyka kluczowych związków zapachowych w serze suszonym podlaskim wytwarzanym metodą tradycyjną." Nauka Przyr. Technol. 10.3 (2016): #33. DOI: 10.17306/J.NPT.2016.3.33
APA Małgorzata Anna Majcher, Kamila Myszka, Anna Grygier, Marta Bijacik (2016). Charakterystyka kluczowych związków zapachowych w serze suszonym podlaskim wytwarzanym metodą tradycyjną. Nauka Przyr. Technol. 10 (3), #33 DOI: 10.17306/J.NPT.2016.3.33
ISO 690 MAJCHER, Małgorzata Anna, et al. Charakterystyka kluczowych związków zapachowych w serze suszonym podlaskim wytwarzanym metodą tradycyjną. Nauka Przyr. Technol., 2016, 10.3: #33. DOI: 10.17306/J.NPT.2016.3.33
Corresponding address:
Małgorzata Anna Majcher
Instytut Technologii Żywności Pochodzenia Roślinnego
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: majcherm@up.poznan.pl
Accepted for print: 22.04.2016