Analysis of Key Flavor Compounds in Dairy Fat Products Using Relative Odor Activity Value and Olfactometry

Abstract

In this study, solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to investigate the volatile compound profiles of eight dairy fat products (including four butters, two creams and two cultured butters) that are popular on the Chinese market. Their key flavor compounds were identified by calculating relative odor activity value (ROAV) as well as using gas chromatography-olfactometry (GC-O). In total 40 volatiles were found in the eight milk fat products, including 7 aldehydes, 6 methyl ketones, 7 fatty acids, and 7 lactones. A total of 17 volatile compounds were identified as key flavor compounds according to their ROAV, and GC-O identified seven of these compounds. Acetic acid, butanoic acid, hexanoic acid, δ-octanolactone, δ-decanolactone and γ-dodecalactone, all of which had ROAV greater than 1 and could be recognized by GC-O, were considered the most significant flavor compounds in dairy fat products.

Keywords

• dairy fat products; solid phase microextraction; relative odor activity value; olfactometry; key flavor compounds