Linked Life Data

12146465

Source:http://linkedlifedata.com/resource/pubmed/id/12146465

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
6
pubmed:dateCreated
2002-7-30
pubmed:abstractText
The volatile compounds in Parmigiano-Reggiano cheese were isolated by solvent extraction/high vacuum distillation, followed by separation into acidic, basic, water-soluble, and neutral fractions. The neutral fraction was further fractionated by a normal-phase liquid chromatography. Aroma compounds were identified using gas chromatography/Osme-mass spectrometry and confirmed with retention index of standards. Butanoic, hexanoic, octanoic, and decanoic acids are the major free fatty acids contributing to cheesy, lipolyzed aroma. Ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl propanoate, ethyl pentanoate, ethyl heptanoate, and ethyl decanoate are the major esters contributing to fruity aroma. 2-Methylbutanal, 3-methylbutanal, 2,4-hexadienal, 2-butenal, pentanal, hexanal, heptanal, diacetyl, phenylacetaldehyde, dimethyltrisulfide, and methional were identified to be odor-active. It was found that 2,3-dimethylpyrazine, 2,6-dimethyl-pyrazine, 2,5-dimethyl-3-ethylpyrazine, trimethyl-pyrazine, 5-ethyl-2-methylpyridine, 2,3-dimethyl-5-ethylpyrazine, 2,3,5-trimethyl-6-ethyl-pyrazine, furfural, and 2-furanmethanol contribute to the nutty, roasted aroma in this cheese.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jun
pubmed:issn
0022-0302
pubmed:author
pubmed:issnType
Print
pubmed:volume
85
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
1362-9
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
2002
pubmed:articleTitle
Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.
pubmed:affiliation
Department of Food Science and Nutrition, University of Minnesota, St Paul 55108, USA. Michael.qian@orst.edu
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't