Interactions among key aroma compounds and the influence of taste substances on aroma perception in Gouda cheese

• DOI: 10.1016/j.lwt.2024.116670
• Publication Date: 2024-08-22T15:40:51Z
• Authors: Chen Chen; Qiqi Zhou; Tonghui Tian; Haiyan Yu; Zhiyuan Xu; Huaixiang Tian; Haibin Yuan

The compounds 2,3-diacetyl, acetoin, hexanoic acid, and isobutyric acid are key aroma contributors significantly affecting consumer preference for Gouda cheese. However, the interaction mechanisms among these influence of taste substances on their perception remain unclear. In this study, olfactory thresholds were first determined using systematic analysis based flavoromics. interactions between effects in cheese then investigated S-curve, σ-τ plot, intensity methods. found to be 0.203 mg/kg, 1.046 0.673 2.710 respectively, a simulated matrix. Interaction studies revealed synergistic 2,3-diacetyl as well acid. Additionally, aroma-taste sensory study indicated that enhancement acetoin aromas was most pronounced at sodium chloride concentrations 0.95 g/100 g or 1.50 sucrose 10.00 15.85 These findings provide theoretical support practical references improving quality