Chen, Chen published the artcileCharacterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences, Quality Control of 110-42-9, the main research area is volatile Gouda cheeses contribution aroma Chinese consumer preference; Aroma compounds; Aroma recombination and omission; Gas chromatography–mass spectrometry; Gas chromatography–olfactometry; Gouda cheese; Sensory evaluation.
A systematic flavoromics-based anal. of samples of 12 com. available Gouda cheeses was performed to determine their key volatile components, the contribution of these components to the aromas of the cheeses, and which aromas were preferred by a panel of Chinese consumers. The sensory anal. results show that the Chinese consumers preferred young and medium cheeses, and that sensory attributes such as ‘milk’ and ‘cream’ were the most popular. Seventy-seven aroma compounds were identified by gas chromatog.-mass spectrometry, and 28 of these were determined to be aroma-active compounds by gas chromatog.-olfactometry anal. and calculation of their odor activity values. Partial least-squares anal. revealed that compounds such as diacetyl and acetoin correlated with aromas preferred by the Chinese consumers, while isobutyric acid, hexanoic acid and valeric acid correlated with aromas disliked by the Chinese consumers. Finally, the flavor contribution of each aroma-active compound was validated through aroma reorganisation and omission experiments
Food Chemistry: X published new progress about Almond. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Quality Control of 110-42-9.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics