Relationship between sensory profiles and odour-active compounds detected by gas-chromatography olfactometry: a novel attempt to explain cheese aroma

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Relationship between sensory profiles and odour-active compounds detected by gas-chromatography

olfactometry: a novel attempt to explain cheese aroma

Maiken Thomsen, Frederic Mercier, Pascal Tournayre, Jean-Louis Berdagué, Thierry Thomas-Danguin, Elisabeth Guichard

To cite this version:

Maiken Thomsen, Frederic Mercier, Pascal Tournayre, Jean-Louis Berdagué, Thierry Thomas- Danguin, et al.. Relationship between sensory profiles and odour-active compounds detected by gas- chromatography olfactometry: a novel attempt to explain cheese aroma. 7. NIZO Dairy Conference:

Flavour and Texture - Innovations in Dairy Products, Sep 2011, Papendal, New Zealand. 1 p., 2011,

7èmes NIZO Dairy Conference: Flavour and Texture - Innovations in Dairy Products. �hal-02748647�

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We found good correlation between the two datasets:

- 53% of the GC-O data explain 87% of the sensory data on the basis of the two first dimensions

“Soft”- attributes (Butter, Cream, Laughing cow, Raw milk) àMolecules having butter, milky, and herbal characteristics

“Aggressive”- attributes (Strong cheese, Musty, Animal, Sweaty and Rancid)

àMolecules having cheesy, sulphury, rancid and chocolate characteristics

We found both expected correlation (eg. 2,3-butanedione and the butter- creamy attribute) and new information for molecules with very low detection threshold (eg.

methional and methyl 2-methyl-3- furyl disulphide).

• Cheese flavour has been widely studied by different strategies aiming to better understand the global aroma and to identify the key-aroma compounds. The strategies often rely on either gas-chromatography olfactometry (GC-O) or correlation studies between quantitative measurements and sensory analysis of cheese. However, these correlation studies do neither take into account detection threshold nor different psycho-physical models, like Stewens Law, that relates concentration and sensory perception

• The purpose of this study was to explain sensory characteristics of cheese by GC-O data while accounting as much as possible for perceptual aspects

Materials & Methods

Results

Conclusion

Relationship Between Sensory Profiles and Odour-Active Compounds Detected by Gas-Chromatography Olfactometry: Novel Attempt to Explain Cheese Aroma

M. Thomsen*, F. Mercier, P. Tournayre, J.L. Berdagué**, T. Thomas-Danguin, E. Guichard

* Centre des Sciences du Goût et de l'Alimentation, UMR6265 CNRS, UMR1324 INRA, Université de Bourgogne, Agrosup Dijon, F-21000 Dijon.

** INRA, UR370 Qualité des Produits Animaux, F-63122 Saint Genès Champanelle, France

Dairy Sweaty

Animal Musty

Nutty

Cream

Raw Milk Sour

Melted Cheese

TheLaughingCow Smoked

Butter Strong cheese

Methyl 2-methyl-3-furyl disulphide

E-2-nonenal

Gamma heptalactone

Nonanal 2-nonanone Tetramethylpyrazine

1-nonen-3-one

2-ethyl-1-hexanol Octanal Benzaldehyde

Dimethyltrisulphide 1-octen-3-one

2,3-dimethylpyrazine Methional

Pentanoic acid 2-methylbutanoic acid

3-methylbutanoic acid

Hexanal

Butanoic acid Toluene

2-methylpropanoic acid 3-methyl-1-butanol

3-hydroxy-2-butanone Propanoic acid

2,3-pentanedione 3-methylbutanal

Acetic acid

2,3-butanedione 2-methylpropanal

Ethanol

-0,6 -0,4 -0,2 0,0 0,2 0,4 0,6

-0,4 -0,3 -0,2 -0,1 0,0 0,1 0,2 0,3 0,4

Sensory descriptors GC-O Odour-active molecules

• This study provides new opportunities to relate sensory attributes of cheese to odorant molecules while accounting for the perceived intensity of odour-active compounds. This information could be very helpful for the understanding of cheese aroma following a strategy of recombining the aroma substances with the help of instrumental and sensory data.

• However, perceptual interactions such as masking and synergy within odorant mixtures cannot be considered by GC-O. These aspects will be further investigated by mixture studies in order to validate the correlations between the odour-active compounds and the sensory characteristics.

PLS2 bi-plot of sensory descriptors and odour-active molecules, axis 1 and 2.

R

²

X=67%,20% , R

²

Y=40%,13%

Evaluation of 13 odour attributes by 13 trained judges

Strong Cheese - Buttery - Smoked - The Laughing Cow® - Melted Cheese

- Sour - Raw Milk - Cream - Nutty - Musty - Animal - Sweaty – Dairy

Evaluation on a 10 cm scale - Presentation of attribute standards

⁰ ¹⁰

Correlations

GC-O profiles for the cheeses:

19 odour compounds were common for the cheeses and 12 were detected in only one or few cheeses Sensory profiles for the cheeses:

Nine attributes were significantly different.

They explain the major differences between the cheeses

MS GC

Volatile extract

Effluents divider

Column 1 Column 2

Event or detector

Switching interface

Detection of odour-active compounds:

Gas-Chromatography-Mass Spectrometry- 8 way-Olfactometry (GC-MS/8way O) Evaluation by time-intensity methodology

Identification of odour-active compounds:

Two-dimensional Gas-Chromatography-Mass Spectrometry-Olfactometry (GC-GC-O/MS)

Purge & Trap extraction of volatiles Injection + Tenax Trap Cryofocalisation He +

+

Cheese

By taking into account the perceived intensity of odorants instead of the concentration we can investigate the role of these low detection threshold molecules and other important molecules.

A small enhancement of the concentration might induce a great difference in odour perception by humans in case of one specific molecule and contrarily not be noticeable for the human nose for another molecule

0 0,5 1 1,5 2 2,5 3 3, 5 4 4,5 Strong cheese***

Buttery***

Smoked - ns

The laughing cow®**

Melted cheese - ns

Sour***

Raw Milk***

Cream***

Nutty - ns Musty***

Animal**

Sweaty***

Dairy***

Mean attribute values for one cheese

2 100 2 000 1 900 1 800 1 700 1 600 1 500 1 400 1 300 1 200 1 100 1 000 900 800 700 600 500 400 300 200 100 33 32 31 30 29 28 27 26 25 24 23 22 21 20 19 18 17 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 0