What gives Gorgonzola cheese its distinctive aroma? This research identifies the key odor-impact compounds in both natural and creamy Gorgonzola cheese. Through advanced analytical techniques, this study elucidates the complex chemistry behind the cheese’s sensory profile, which is important for the dairy industry and food science. Volatile concentrates were obtained by vacuum distillation and isolated by continuous liquid-liquid extraction. The neutral extracts were analyzed using high-resolution gas chromatography, mass spectrometry, and olfactometry. By olfactometric analysis, it was determined that 1-octen-3-ol, ethyl hexanoate, 2-nonanone, 2-heptanone, 2-heptanol, ethyl butanoate, 2-nonanol, and 4-methylanisole were the key odorants of the natural cheese, whereas 2-heptanone, 2-heptanol, ethyl butanoate, 3-methyl thiopropanal, and an unidentified constituent with a fruity odour were characteristic of the creamy Gorgonzola cheese. The researchers used sensory evaluation as well as chemical analysis for the study. Identifying 2-nonanone, 1-octen-3-ol, 2-heptanol, ethyl hexanoate, methylanisole, and 2-heptanone as the most important odorants, this study has significant value for both dairy research and food science by elucidating the origins of aroma.
This research, published in the Journal of Dairy Research, directly aligns with the journal’s focus on dairy science and technology. By identifying the odor-impact compounds in Gorgonzola cheese, the study contributes to the understanding of dairy product flavor and aroma, aligning with the journal's central themes.