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. 2004 Aug;70(8):4814–4820. doi: 10.1128/AEM.70.8.4814-4820.2004

TABLE 3.

Concentrations of volatile compounds in 3-month-old cheeses

Volatile compound Possible source Mean concentration in cheese (μg/g)a
Culture 1 Culture 2 Culture 3 With KG Without KG
Alcohols
    4-Methyl-2-pentanol Ketones 0.06 (0.07) 0.32 (0.32) 0.11 (0.05) 0.20 (0.27) 0.13 (0.16)
    3-Methyl-1-butanol Leu 3.73 (3.44) 3.01 (2.15) 3.24 (2.60) 3.30 (2.68) 3.35 (2.63)
    2-Methyl-1-propanol Val 0.32 (0.59) 0.06 (0.08) 0.04 (0.05) 0.23 (0.48) 0.06 (0.07)
    1-Pentanol Unknown 0.06 (0.08) 0.34 (0.40) 0.05 (0.05) 0.27A (0.33) 0.03B (0.05)
    2-Heptanol Unknown 0.05 (0.06) 0.01 (0.02) 0.02 (0.03) 0.03 (0.05) 0.02 (0.04)
    1-Hexanol Unknown 0.44 (0.21) 0.60 (0.78) 0.16 (0.09) 0.58 (0.58) 0.23 (0.28)
    1-Octen-3-ol Fatty acids 0.11X (0.11) 0.81Y (0.60) 0.05X (0.03) 0.43 (0.51) 0.22 (0.48)
    1-Heptanol Unknown 0.01 (0.02) 0.01 (0.02) 0.02 (0.02) 0.01 (0.02) 0.02 (0.03)
    2-Ethyl-1-hexanol Fatty acids 0.36X (0.47) 2.38Y (1.82) 0.06X (0.04) 1.27 (2.03) 0.59 (0.53)
    2,3-Butanediol Pyruvate 0.14 (0.28) 0.78 (1.55) 0.04 (0.09) 0.10 (0.23) 0.55 (1.26)
    2-Phenethyl alcohol Phe 3.77 (2.83) 3.22 (1.51) 2.10 (0.22) 3.03 (2.35) 3.03 (1.36)
    Phenol Tyr 0.94 (0.72) 1.46 (1.43) 0.27 (0.15) 0.54 (0.68) 1.24 (1.17)
Ketones
    2-Heptanone Fatty acids 0.41AB (0.31) 0.52A (0.08) 0.19B(0.04) 0.30 (0.13) 0.45 (0.28)
    3-Hydroxy-2-butanone Pyruvate 0.64X (0.22) 1.41Y(0.71) 0.61X (0.29) 1.14A (0.67) 0.64B (0.33)
    2-Nonanone Fatty acids 0.39 (0.30) 0.82 (0.52) 0.17 (0.22) 0.37 (0.53) 0.54 (0.34)
    4-Methyl-3-penten-2-one Fatty acids 1.03 (0.83) 0.85 (0.43) 0.47 (0.05) 0.90 (0.69) 0.66 (0.37)
    4-Hydroxy-4-methyl-2-pentanone Fatty acids 0.13 (0.17) 0.50 (0.88) 0.19 (0.04) 0.45 (0.67) 0.10 (0.11)
    2-Undecanone Fatty acids 0.01 (0.01) 0.01 (0.02) 0.03 (0.03) 0.02 (0.02) 0.01 (0.03)
    8-Nonen-2-one Fatty acids 0.01 (0.02) ND 0.01 (0.03) ND 0.02 (0.03)
    Acetophenone Phe 0.52 (0.85) 1.36 (1.26) 0.06 (0.02) 0.60 (1.23) 0.70 (0.76)
Aldehydes
    Nonanal Fatty acids 0.44X (0.33) 1.03Y (0.45) 0.23X (0.13) 0.52 (0.48) 0.62 (0.49)
    Decanal Unknown 0.10 (0.15) 0.43 (0.82) 0.03 (0.05) 0.08 (0.12) 0.29 (0.67)
    Hexadecanal Unknown 0.42 (0.48) 0.55 (0.31) 0.22 (0.20) 0.27 (0.23) 0.52 (0.42)
    Octadecanal Unknown 1.45 (2.29) 1.71 (1.99) 0.06 (0.08) 1.23 (1.72) 0.91 (1.94)
    Benzaldehyde Phe 0.24X (0.14) 0.94Y (0.52) 0.06X (0.02) 0.29 (0.21) 0.54 (0.66)
Fatty acids
    Acetic acid Pyruvate 1.47X (0.56) 3.78Y (0.95) 0.38Z (0.34) 2.17 (1.78) 1.59 (1.49)
    Butanoic acid Fatty acids 0.75 (0.91) 1.48 (0.70) 0.19 (0.17) 0.73 (0.92) 1.06 (1.07)
    Hexanoic acid Fatty acids 0.26 (0.33) 0.32 (0.19) 0.37 (0.07) 0.34 (0.14) 0.68 (0.95)
    2-Ethylhexanoic acid Unknown 0.20 (0.40) 0.17 (0.23) 0.11 (0.13) 0.21 (0.22) 0.11 (0.20)
    Octanoic acid Fatty acids 0.13 (0.21) 0.45 (0.33) 0.20 (0.15) 0.35 (0.22) 0.17 (0.28)
    3-Methyl butanoic acid Leu 0.49 (0.88) 0.36 (0.45) 0.11 (0.15) 0.16 (0.21) 0.48 (0.75)
    Pentanoic acid Fatty acids 0.14A (0.22) 1.26B (1.08) 0.05A (0.04) 0.59 (0.87) 0.38 (0.82)
Sulfur
    Dimethyl sulfide Met 0.68AB (0.32) 1.36A (0.68) 0.37B (0.11) 0.66 (0.68) 0.94 (0.50)
a

Treatments: culture 1, cheeses manufactured with Lactococcus lactis D11 alone; culture 2, cheeses manufactured with D11 plus L. casei 334e; culture 3, cheeses manufactured with D11 plus the L. casei HADH strain; with KG, cheeses manufactured with 2% KG added; without KG, cheeses manufactured without added KG. Values shown in the same row with different superscript letters are significantly different at P values of <0.05 (X, Y, Z) or <0.1 (A, B) from other values for the same treatment group (culture or KG). Values in parentheses denote ± standard errors (n = 3 for culture treatment and n = 2 for KG treatment). ND, not detected.