Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller’s Additive Model
Chen Chen, Zheng Liu, Haiyan Yu, Xinman Lou, Juan Huang, Haibin Yuan, Bei Wang, Zhiyuan Xu, Huaixiang Tian
Abstract
To evaluate the perceptual interactions among important lactone compounds in cheddar cheese, a molecular-level flavoromic approach, in combination with perceptual interaction analysis, was applied. Six aroma-active lactones with flavor dilution factors ranging from 4 to 128 were identified in three cheddar samples by gas chromatography-olfactometry-mass spectrometry. Odor thresholds of these six aroma-active lactones were determined with values from 7.16 to 30.03 μg/kg using a deodorized cheddar matrix. The odor activity value approach demonstrated complicated interactions among the 15 binary mixtures of six important lactones, including additive, synergistic, or masking effects. Based on partial differential odor intensities, each lactone with similar degrees of perceptual interactions in binary mixtures tends to present synergistic or masking effects. Owing to the difference in the chemical structure and mixture composition, δ-dodecalactone and γ-dodecalactone caused promotive and inhibitory effects on the expression of lactone fruity aroma, respectively.