Characterization of the key odorants in kurut with aroma recombination and omission studies

摘要

Kurut is a traditional acid-coagulated cheese fromthe northwest region of China. Using gas chromatographyolfactometry and aroma extract dilution analysis,we identified 21 potent odorants from kurut within theflavor dilution factor range of 8 to 256. We developeda kurut matrix to determine the odor thresholds of keyaroma compounds in kurut. The odor activity valuesof these 21 potent volatile compounds revealed that18 were present at concentrations above their odorthreshold values and therefore contributed to the overallaroma of kurut. The result of aroma recombinantexperiments prepared by mixing the 18 most importantodorants at the concentrations in which they occurredin kurut showed that the overall aroma profile of therecombinant sample was very similar to that of kurut.Omission experiments indicated that acids, furans,esters, and ketones were the most important volatilecompounds in kurut. Some aroma compounds—suchas butanoic acid, homofuraneol, ethyl hexanoate, andethyl butanoate—play the most important roles in theoverall flavor profile of kurut. Some odorants with ahigh flavor dilution factor, such as sulfur compounds,may have little effect. The study of key aroma compoundsin kurut could provide important informationfor researching and developing traditional Chinesecheese products.