ArticleCurrent research in food science2024
Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
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- Effects of drying methods on the nutritional, antioxidant capacity and volatile compounds ofFood chemistry: X · 2026Article
- Screening of Four Microbes for Solid-State Fermentation of Hawk Tea to Improve Its Flavor: Electronic Nose/GC-MS/GC-IMS-Guided Selection.Foods (Basel, Switzerland) · 2026Article
- Unlocking the pineapple aroma of Cili fruit: Identification of key odorants in a unique Cili fruit with pineapple flavor.Food chemistry: X · 2026Article
- Evaluation of flavor quality of commercial butter: A systematic comparison of sweet cream and cultured butter.Food chemistry: X · 2025Article
- Volatile Fingerprinting and Regional Differentiation of Safflower (Foods (Basel, Switzerland) · 2025Article
- Chemometric Insights into the Flavor Development and Quality Changes in Jeju Crossbred Cattle Loin during Wet-Aging.Food science of animal resources · 2025Article
- Effects of different roasting temperatures on the flavor characteristics of jujube wine: Analysis based on HPLC, HS-GC-IMS, and HS-SPME-GC-MS.Food chemistry: X · 2025Article
- Fermented Plant-Based Milks Based on Chestnut and Soybean: Comprehensive Evaluation of Fermentation Characteristics and Aroma Profiles Using Four Lactic Acid Bacteria Strains.Foods (Basel, Switzerland) · 2025Article
- Formation Mechanism of Lipid and Flavor of Lard Under the Intervention of Heating Temperature via UPLC-TOF-MS/MS with OPLS-DA and HS-GC-IMS Analysis.Foods (Basel, Switzerland) · 2025Article
- Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures.Food chemistry: X · 2025Article
- Stretching Profile Correlated With the Aromatic Properties of Aged Light Cheese Enriched With Milk Globule Membrane Components.Food science & nutrition · 2025Article
- Comparative study of volatile and non-volatile flavor substances in squid from multiple origins.Food chemistry: X · 2025Article
- Non-targeted metabolomics reveals the effects of fermented methods on the flavor, quality, and metabolites of whipping cream.Food chemistry: X · 2025Article
- Characterization and discrimination of milk volatiles from donkey fed different roughages using GC-IMS.Frontiers in nutrition · 2025Article
- Analysis of key flavor compounds in commercial cherry wines by HS-SPME-GC-MS, HS-GC-IMS, and sensory evaluation.Frontiers in nutrition · 2025Article
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Abstract
The aroma types of cream cheese affect its commercial value and consumer acceptability. However, the types of volatile substances and sensory characteristics of cream cheese at different fermentation stages are still unclear. Therefore, in this study, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to analyze the volatile substances in cream cheese fermentation. Orthogonal partial least squares discriminant analysis (OPLS-DA), odor activity value (OAV), relative odor activity value (ROAV) and variable projection importance (VIP) were used to identify the characteristic flavor substances in cream cheese fermentation. Finally, the relationship between key flavor substances and sensory characteristics was determined by partial least squares (PLS) analysis. A total of 34 and 36 volatile organic compounds were identified by HS-SPME-GC-MS and HS-GC-MS, respectively, and 14 characteristic flavor substances were found, based on VIP, ROAV and OAV models. Combined with sensory analysis and flavor substance changes, it was found that the cream cheese fermented for 15 d had the best flavor and taste. This study reveals the characteristics and contribution of volatile substances in cream cheese at different fermentation stages, which provides new insights into improving flavor and quality control.
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