ArticleFood chemistry: X2022
Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers' preferences.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed.
- Aqueous enzymatic extraction of macadamia oil: Effects on physicochemical properties, composition and antioxidant activity.Food chemistry: X · 2026Article
- Research Progress on Nanotechnology-Driven Enzyme Biosensors for Electrochemical Detection of Biological Pollution and Food Contaminants.Foods (Basel, Switzerland) · 2025Review
- Decoding volatile-microbial-physicochemical interplay of sensory preference in commercial shrimp paste based on flavoromics and high-throughput sequencing.Current research in food science · 2025Article
- Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis.Food chemistry: X · 2024Article
- Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics.Current research in food science · 2024Article
- Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening.Foods (Basel, Switzerland) · 2023Article
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7 authors.
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Abstract
A systematic flavoromics-based analysis of samples of 12 commercially available Gouda cheeses was performed to determine their key volatile components, the contribution of these components to the aromas of the cheeses, and which aromas were preferred by a panel of Chinese consumers. The sensory analysis results show that the Chinese consumers preferred young and medium cheeses, and that sensory attributes such as 'milk' and 'cream' were the most popular. Seventy-seven aroma compounds were identified by gas chromatography-mass spectrometry, and 28 of these were determined to be aroma-active compounds by gas chromatography-olfactometry analysis and calculation of their odour activity values. Partial least-squares analysis revealed that compounds such as diacetyl and acetoin correlated with aromas preferred by the Chinese consumers, while isobutyric acid, hexanoic acid and valeric acid correlated with aromas disliked by the Chinese consumers. Finally, the flavour contribution of each aroma-active compound was validated through aroma reorganisation and omission experiments.
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