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Short Communication: Identification of the Aroma Compounds Responsible for the Floral/Rose Flavor in Water-Soluble Fractions of Manchego Cheese

P. López Soto-Yarritu^*, L. Amigo, G. Taborda^,1, I. Martínez-Castro^* and J. A. Gómez-Ruiz^,2,3

^* Instituto de Química Orgánica General, Consejo Superior de Investigaciones Cientificas (CSIC), and
Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain

² Corresponding author: Jose-Angel.GOMEZ-RUIZ{at}ec.europa.eu

Water-soluble fractions from Protected Denomination of Origin Manchego cheese, with molecular weight <1,000 Da, were fractionated using gel permeation chromatography and studied using both instrumental and sensorial analysis. In 2 of the fractions, panelists detected a floral, rose-like flavor. Analysis of these fractions by gas chromatography-mass spectrometry after simultaneous distillation extraction with dichloromethane identified 2-phenylethanol and phenylacetaldehyde as the compounds responsible for this flavor.

Key Words: floral/rose flavor • Manchego cheese • 2-phenylethanol • phenylacetaldehyde