Table 2.
Estimated OIR values throughout ripening time (1, 7, 14, 30, 60 and 120 days) and sensory description of each volatile compound detected in Idiazabal cheese samples (n = 48).
| Volatile compounds | OTa |
OIRbvalues during ripening (days) |
Described odour notes | Referencesc | |||||
|---|---|---|---|---|---|---|---|---|---|
| 1 | 7 | 14 | 30 | 60 | 120 | ||||
| Acids | |||||||||
| Acetic acid | 22000 | <1 | Sour, vinegar, pungent, acid | 1, 2, 3 | |||||
| n- Butanoic acid | 50 | 33.6 | 138 | 186 | 213 | 241 | 132 | Rancid, cheesy, putrid, sharp, sour, sweat | 1, 2, 3 |
| n- Pentanoic acid | 137 | <1 | <1 | 8.28 | 30.4 | <1 | 3.13 | Sweat, putrid, sharp, sour, cheesy, burned | 1, 3 |
| n- Hexanoic acid | 290 | 10.9 | 43.5 | 57.9 | 84.6 | 88.4 | 53.7 | Sweat, sour, pungent, goat, rancid, cheesy, foot, faecal | 1, 2, 3 |
| (E)-3-Hexenoic acid | – | – | Pungent, sweat, vinegar, cheesy, green | 4, 5 | |||||
| n- Heptanoic acid | 3000 | <1 | Sweat, rancid, faecal | 2, 3 | |||||
| n- Octanoic acid | 450 | 2.61 | 8.28 | 11.5 | 17.7 | 21.4 | 14.1 | Sweat, goat, soapy, waxy, musty, faecal, dust, cleaner | 1, 2, 3 |
| n- Nonanoic acid | 4000 | <1 | Faecal, burned, fruity | 3 | |||||
| n- Decanoic acid | 10000 | <1 | Fatty, soapy, dust, waxy, burned | 2, 3 | |||||
| Alcohols | |||||||||
| Ethanol | 8 | <1 | Alcohol, winey, sweet, ethereal | 1 | |||||
| 1-Propanol | 5700 | <1 | Alcohol, winey, sweet | 1 | |||||
| 1-Butanol | 800 | <1 | Winey, sweet, fruity, fusel oil | 1 | |||||
| 3-Methyl-1-butanol | 250 | <1 | Alcohol, winey, fruity, burned, herbal | 1, 3 | |||||
| 1-Pentanol | 4000 | <1 | Alcohol, sharp, harsh | 1 | |||||
| 1-Hexanol | 50 | <1 | Winey, oily, flower, fruity, | 1, 2 | |||||
| 2-Ethyl-1-hexanol | 830 | <1 | Green, citrus, floral, oily, sweet | 5, 6 | |||||
| 1-Octanol | 42 | <1 | Fatty, waxy, citrus, oily, walnut, moss, chemical, metal, burned | 7, 8 | |||||
| 2-Butanol | 59 | <1 | <1 | <1 | 1.50 | 13.8 | 7.19 | Winey, alcohol, sweet, fruity, fusel oil | 1, 2 |
| 2-Pentanol | 41 | <1 | Alcohol, slightly green, winey, fruity | 1, 2 | |||||
| 3-Methyl-2-butanol | 420 | <1 | Fruity | 5 | |||||
| 2-Hexanol | 82 | <1 | Herbal, green, chemical, winey, fruity, fatty, terpenic, cauliflower | 5, 9 | |||||
| 2-Heptanol | 70 | <1 | Earthy, sweet, fruity, oily, green, herbal | 1, 2, 3 | |||||
| 2-Nonanol | 75 | <1 | Fatty, mild, green, melon, coconut | 7, 9, 10 | |||||
| 2,3-Butanediol | 11000 | <1 | Fruity | 3 | |||||
| Menthol | 920 | <1 | Minty, cooling | 11 | |||||
| 2-Methyl-3-pentanol | 420 | <1 | Grilled, bread | 3 | |||||
| 2-Propen-1-ol | 5000 | <1 | Pungent, mustard | 5 | |||||
| 2-Nonen-1-ol | 130 | <1 | Green, fatty, melon | 5 | |||||
| (E)-4-Hexen-1-ol | 100 | <1 | Green, herbal, musty, tomato | 5 | |||||
| 6-Heptene-2,4-diol | – | – | – | ||||||
| Aldehydes | |||||||||
| Hexanal | 5 | <1 | Green, herbal, sharp | 1, 3 | |||||
| Heptanal | 3 | 1.21 | <1 | <1 | <1 | <1 | <1 | Fatty, fruity, soapy, green, waxy, herbal | 10, 12, 13, 14, 15 |
| Octanal | 1.5 | <1 | Fruity, green, citrus, fatty, fatty-fruity, lemon | 10, 12, 13, 14, 15, 16 | |||||
| Nonanal | 10 | <1 | 1.42 | 1.52 | 2.42 | 1.44 | <1 | Sweet, fatty-floral, floral-waxy, rosy, citrus, peas, plastic | 1, 2, 3 |
| 3-Methyl-butanal | 0.200 | 15.0 | 19.8 | 6.46 | 12.2 | 42.0 | 217 | Malt, chocolate, toffee, green | 1 |
| Benzaldehyde | 325 | <1 | Almond, cherry stone, burned sugar | 7, 14, 17 | |||||
| Benzeneacetaldehyde | 5.50 | <1 | <1 | 1.45 | <1 | <1 | <1 | Floral, honey, daisy, green, violet-like, hyacinth, styrene, rosy, dry fruit, sweet | 6, 10, 14, 16, 18, 19 |
| Ketones | |||||||||
| 2-Propanone | 840 | <1 | Sweet, fruity, ethereal, nauseating | 1 | |||||
| 2-Butanone | 30 | <1 | <1 | <1 | 65.4 | 48.8 | 8.09 | Sweet, ethereal, slightly nauseating | 1 |
| 2-Pentanone | 70000 | <1 | Sweet, fruity, ethereal | 1, 2 | |||||
| 2-Heptanone | 5 | 3.51 | 6.92 | 7.93 | 32.5 | 16.4 | 34.0 | Musty, blue cheese, pungent, soapy, flower | 1, 2, 3 |
| 2-Octanone | 41 | <1 | Fruity, musty, floral, green, herbal, mouldy, humidity, soapy, musty, blue-cheese | 6, 8, 9, 10, 18 | |||||
| 2-Nonanone | 5 | 2.48 | 5.75 | 6.91 | 18.2 | 12.9 | 19.8 | Musty, floral, fruity, soapy | 1, 2 |
| 8-Nonen-2-one | – | – | Blue cheese, fruity baked | 6, 8, 10 | |||||
| 2-Undecanone | 6.2 | <1 | <1 | <1 | 1.14 | 1.06 | <1 | Fruity, herbal | 2 |
| (E,E)-6,10-Dimethyl-5,9-dodecadien-2-one | – | – | – | ||||||
| 2,3-Butanedione | 3 | 20.1 | 25.6 | 28.7 | 8.29 | 7.56 | <1 | Buttery, sweet, cream, caramel | 7, 10, 12, 13, 14, 15, 16, 20 |
| 3-Hydroxy-2-butanone | 850 | <1 | Buttery, flower | 1, 3 | |||||
| 2-Hydroxy-3-pentanone | 2500 | <1 | Fatty, truffle, earthy, nutty | 5, 6, 10 | |||||
| Esters | |||||||||
| Methyl hexanoate | 390 | <1 | Citrus, pineapple, ethereal | 9, 16 | |||||
| Methyl 4-methyl pentanoate | – | – | Strawberry, roasted cocoa | 21, 22 | |||||
| Ethyl butanoate | 1 | 4.32 | 27.0 | 53.8 | 78.3 | 62.8 | 288 | Fruity, apple, pineapple, banana, sweet, flower | 1, 2, 3 |
| Ethyl 2-methyl butanoate | – | – | Sweet, fruity | 10, 13 | |||||
| Ethyl 3-methyl butanoate | 0.1 | <1 | <1 | <1 | <1 | 442 | 339 | Fruity, olive, sweet | 2, 3 |
| Ethyl pentanoate | 8.7 | <1 | Fruity, sweet, acid, apple, pineapple, green, berry, tropical | 5, 15, 18 | |||||
| Ethyl hexanoate | 1 | 18.7 | 183 | 343 | 453 | 480 | 216 | Fruity, apple, pineapple, banana, mouldy, flower | 1, 2, 3 |
| Ethyl hex-4-enoate | – | – | – | ||||||
| Ethyl heptanoate | 2.2 | <1 | <1 | 2.17 | 2.62 | 1.75 | 15.4 | Fruity, pineapple, sweet, banana, berry, cognac and slightly green with a seedy nuance | 5, 9, 18 |
| Ethyl octanoate | 65 | <1 | <1 | 1.10 | 1.85 | 1.55 | <1 | Fruity, winey, pineapple, apricot, burned, earthy, flower | 1, 2, 3 |
| Ethyl nonanoate | 377 | <1 | Cheesy, fruity | 3 | |||||
| Ethyl decanoate | 23 | <1 | <1 | 19.9 | 43.6 | 3.82 | 13.9 | Fruity, winey, fatty, flower, humidity | 2, 3 |
| Ethyl dodecanoate | 400 | <1 | <1 | <1 | <1 | <1 | 3.23 | Flower, vanilla | 3 |
| Propyl butanoate | 124 | <1 | Fruity, sweet, pineapple, banana | 1, 2 | |||||
| Propyl hexanoate | – | – | Fruity, pineapple, blackberry, fatty | 1, 2 | |||||
| Propyl octanoate | – | – | Coconut | 5 | |||||
| Butyl butanoate | 100 | <1 | Fruity, pineapple, banana, sweet, fatty | 1, 2 | |||||
| Butyl hexanoate | 700 | <1 | Flower, fruity, pineapple, mouldy | 2, 3 | |||||
| Pentyl butanoate | 210 | <1 | Sweet, fruity, banana, pineapple, cherry, tropical | 5 | |||||
| Hexyl hexanoate | 6400 | <1 | Green, sweet, waxy, fruity with tropical and berry notes | 5 | |||||
| 1-Methylpropyl butanoate | – | – | Sweet, fruity, pineapple, rum, cherry, apple, overripe fruit | 5 | |||||
| 2-Methylpropyl hexanoate | – | – | Apple | 1 | |||||
| 2-Propenyl hexanoate | 200 | <1 | Pineapple, fatty-fruity | 1 | |||||
| 3-Methylbutyl hexanoate | 320 | <1 | Fruity, sweet, pineapple with a slightly pungent sour cheesy note | 5 | |||||
| Hydrocarbons | |||||||||
| Heptane | 950 | <1 | Solvent, sweet-ethereal, diffusive | 1 | |||||
| 1,3-Pentadiene | 2500 | <1 | Plastic, paint, kerosene | 23 | |||||
| t-3-Octene | – | – | Sharp, herbal, leather-like | 2 | |||||
| 1,3-Octadiene | 5600 | <1 | Woody-moss | 13 | |||||
| Toluene | 1 | 20.2 | 42.9 | 24.9 | 112 | 19.9 | 68.0 | Fruity, sweet-gassy, hydrocarbon | 1 |
| Sulphur compounds | |||||||||
| Dimethyl sulphide | 1.2 | 1.29 | <1 | <1 | 14.3 | <1 | <1 | Unpleasant wild radish, cabbage, sulphurous, pomegranate, corn, earthy, rancid | 10, 12, 15, 20 |
| Dimethyl sulphone | 2.5 | 10.0 | 3.22 | 2.96 | 24.5 | 3.10 | 2.71 | Sweet, flower, sulphurous, hot milk, burned | 9, 10, 14 |
| Terpenes | |||||||||
| D-Limonene | 70 | <1 | Grass | 3 | |||||
a
OT expressed as μg/L or μg/kg. Data are taken from the following: Abilleira et al. (2010b); Wang et al. (2021); Natrella et al. (2020); Sarhir et al. (2021); Majcher and Jeleń (2011); Kubícková and Grosch (1998); Attaie (2009); van Gemert (2011).
b
OIR values calculated as mean relative abundance from 4 producers (A, B, C and D) at each ripening time (1, 7, 14, 30, 60, 120 days)/odour threshold. OIR with values higher than 1 are bold coloured.
c
Described odour notes taken from: (1) Barron et al. (2005a); (2) Abilleira et al. (2010b); (3) Zabaleta et al. (2016); (4) Câmara et al. (2020); (5) The Good Scents Company Information System (2021); (6) Poveda et al. (2008); (7) Juric et al. (2003); (8) Jung et al. (2013); (9) Moio et al. (2000); (10) Curioni and Bosset (2002); (11) Zhang et al. (2022); (12) Natrella et al. (2020); (13) Sympoura et al. (2009); (14) Wang et al. (2020); (15) Karagul Yuceer et al. (2009); (16) Whetstine et al. (2005); (17) Chen et al. (2021b); (18) Qian and Reineccius (2002); (19) Fox et al. (2017); (20) Boscaini et al. (2003); (21) Campo et al. (2006); (22) Takeoka et al. (1995); (23) Horwood et al. (1981).