Skip to Main Content
 

Global Search Box

 
 
 
 

Files

File List


osu1054657696.pdf (6.94 MB)

ETD Abstract Container

Abstract Header

Medium and higher molecular weight volatile thiols in aged cheddar cheese and their relation to flavor

Kleinhenz, Joseph Patrick
http://rave.ohiolink.edu/etdc/view?acc_num=osu1054657696

Abstract Details

2003, PhD, Ohio State University, Food Science and Nutrition.
Attention has been given to expand our knowledge in respect to the role of sulfur compounds in the flavor of aged Cheddar cheese. A new method, based on the concentration of reduced thiol compounds and their analysis by a sulfur-specific GC detector shows the presence of 39 thiol compounds in the aged Cheddar cheeses. Of these 14 were tentatively identified by Kovat’s indices and the presence of 4-mercapto-4-methyl pentan-2-one confirmed with a pure standard. These 14 thiol compounds possess an additional alcohol, aldehyde, or ketone functional group. The results of this method were substantiated by other analyses (descriptive sensory analysis and electronic nose). Sensory analysis showed that there were four different sulfur descriptors (total sulfur, egg-like, match-like and catty) that differenced the eleven cheeses. Total sulfur and catty were correlated to age of the cheese and catty and match-like were also correlated. The electronic nose, using a mass spectrometer in NCI mode, gave similar differentiation patterns to the sensory and also suggest that 4-mercapto-4-methyl pentan-2-one was associated with the differentiation of the aroma. The three analytical approaches all confirm the importance of sulfur compounds to the flavor of aged Cheddar cheese and all help support the significance of the poly functional thiols in Cheddar cheese flavor, especially the 4-mercapto-4methyl pentan-2-one (catty) compound. An additional 15 medium and higher molecular weight thiols were partially characterized by Kovat’s Retention Indexes, and their molecular weights were estimated within a range of a few grams. Attention has been given to expand our knowledge in respect to the role of sulfur compounds in the flavor of aged Cheddar cheese. A new method, based on the concentration of reduced thiol compounds and their analysis by a sulfur-specific GC detector shows the presence of 39 thiol compounds in the aged Cheddar cheeses. Of these 14 were tentatively identified by Kovat’s indices and the presence of 4-mercapto-4-methyl pentan-2-one confirmed with a pure standard. These 14 thiol compounds possess an additional alcohol, aldehyde, or ketone functional group. The results of this method were substantiated by other analyses (descriptive sensory analysis and electronic nose). Sensory analysis showed that there were four different sulfur descriptors (total sulfur, egg-like, match-like and catty) that differenced the eleven cheeses. Total sulfur and catty were correlated to age of the cheese and catty and match-like were also correlated. The electronic nose, using a mass spectrometer in NCI mode, gave similar differentiation patterns to the sensory and also suggest that 4-mercapto-4-methyl pentan-2-one was associated with the differentiation of the aroma. The three analytical approaches all confirm the importance of sulfur compounds to the flavor of aged Cheddar cheese and all help support the significance of the poly functional thiols in Cheddar cheese flavor, especially the 4-mercapto-4methyl pentan-2-one (catty) compound. An additional 15 medium and higher molecular weight thiols were partially characterized by Kovat’s Retention Indexes, and their molecular weights were estimated within a range of a few grams.
W. Harper (Advisor)
200 p.
CHEDDAR CHEESE; THIOLS; Polyfunctional thiols; Polyfunctional; FLAVOR

Recommended Citations

Citations

  • Kleinhenz, J. P. (2003). Medium and higher molecular weight volatile thiols in aged cheddar cheese and their relation to flavor [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1054657696

    APA Style (7th edition)

  • Kleinhenz, Joseph. Medium and higher molecular weight volatile thiols in aged cheddar cheese and their relation to flavor. 2003. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1054657696.

    MLA Style (8th edition)

  • Kleinhenz, Joseph. "Medium and higher molecular weight volatile thiols in aged cheddar cheese and their relation to flavor." Doctoral dissertation, Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=osu1054657696

    Chicago Manual of Style (17th edition)

osu1054657696
5,366
© 2003, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.