Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission

To determine the odor-active compounds in Cheddar cheeses with different ripening times (6, 10, and 14 mo), 39 potent odorants of were identified a flavor dilution factor range between 1 512 by aroma extract analysis. further their contribution to overall profile cheeses, odor activity values 38 factors ?1 calculated. A cheese matrix was developed concentrations thresholds these key compounds. The result recombinant experiment prepared mixing which they occurred showed that sample very similar cheese. main time acetic acid, butanoic dimethyl trisulfide, methional, hexanal, (E)-2-nonenal, acetoin, 1-octen-3-one, ?-dodecalactone, furaneol, hexanoic heptanal, ethyl caproate. This study could provide important information for researching developing cheese–related products.