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. 2024 May 17:8:100772.
doi: 10.1016/j.crfs.2024.100772. eCollection 2024.

Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics

An-Ran Zheng  1 , Chao-Kun Wei  1 , Meng-Song Wang  1 , Ning Ju  1 , Min Fan  1   2
Affiliations

Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics

An-Ran Zheng et al. Curr Res Food Sci. .

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.

Keywords: Cream cheese; Flavor substances; Gas chromatography-ion mobility spectrometry; Gas chromatography-mass spectrometry; Multivariate statistics.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Image 1
Graphical abstract
Fig. 1
Fig. 1
Relative contents of volatile compounds in cream cheese at different fermentation times.
Fig. 2
Fig. 2
Topographic plots (A) and gallery plots (B) of cream cheese for volatile compounds during different fermentation times via GC-IMS.
Fig. 3
Fig. 3
The PCA analysis of volatiles identified by GC–IMS(a) and GC-MS(b). The VIP ranking diagram of GC-IMS(c) and GC-MS(d).
Fig. 4
Fig. 4
Sensory analysis (a) and PLSR analysis (b) of cream cheese during different fermentation periods.
See this image and copyright information in PMC

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