Tsouli Sarhir, Salwa published the artcilePotent odorants and sensory characteristics of the soft white cheese “”Jben””: Effect of salt content, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is soft white cheese salt potent odorant sensory characteristic.
Jben is a highly popular soft white cheese consumed in Morocco for its nutritional and health benefits. The aroma and aroma-active compounds of salted and unsalted Jben were investigated in this study. Aroma compounds were isolated by the purge and trap extraction (PTE) method and analyzed by aroma extract dilution anal. (AEDA) and gas chromatog.-mass spectrometry-olfactometry (GC-MS-O). A total of 36 aroma compounds were characterized Jben samples, among them 30 and 32 compounds were detected in the salted Jben (260.88 mg/kg) and unsalted Jben (230.04 mg/kg) samples resp. The alcs., followed by acids and esters, were the most dominant aroma compounds in both samples. A total of 22 (salted Jben) and 25 (unsalted Jben) aroma-active compounds were detected in the samples using GC-MS-O. Based on the flavor dilution (FD) factor, the most potent aroma-active compounds were Et caproate (FD = 2048, OAV = 2306, overripe fruit and pineapple odors), isoamyl acetate (FD = 2048, OAV = 2491, apple odor), hexyl acetate (FD = 1024, OAV = 1355, green odor), and isoamyl butyrate (FD = 1024, OAV = 932, green-fruity odor) for the salted Jben sample and Et caproate (FD = 2048, OAV = 2388) and isoamyl acetate (FD = 1024, OAV = 880) for the unsalted Jben sample. The odor activity values (OAVs) ranged from 1 to 2491. The lowest OAVs represent the low aromatic active compounds (FD ≤ 32). The GC-MS-O results were also consistent with the results of sensory anal. of the Jben samples.
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