Characterisation of Emmental cheese from Southern Germany and differentiation from other
Emmental-type cheese by means of physical and sensometabolite properties
Journal of Dairy Science and Technology
K.I. Hartmann1*, A. Dunkel2, H. Hillmann2, D. Hansen3, P. Schieberle3, T. Hofmann2, J.
Hinrichs1
1
University of Hohenheim, Department of Soft Matter Science and Dairy Technology,
Garbenstr. 21, D-70599 Stuttgart, Germany
2
Technische Universität München, Chair of Food Chemistry and Molecular Sensory Science,
Lise-Meitner-Str. 34, D-85354 Freising, Germany
3
German Research Centre for Food Chemistry, Lise-Meitner-Str. 34, D-85354 Freising,
Germany
*
Corresponding author: katja.hartmann@uni-hohenheim.de (K. I. Hartmann)
Online Resource 1 Parameters and methods of all analysed physical, volatile and non-volatile
compounds
Parameter / Compound
Method for determination
Physical properties
Overall meltability a
Average flow rate n in s
Squeeze flow test (according to Schenkel, 2014)
Softening point b
Storage modulus G´ at 20 °C in kPa
Loss modulus G´´ at 20 °C in kPa
Storage modulus at 80 °C G´ in kPa
Loss modulus G´´ at 80 °C in kPa
Max. tan  value
Temperature sweep experiment (according to
Schenkel, 2014)
Temperature at max. tan  value in °C
Storage modulus G´ at cross over in kPa
Temperature  at cross over in °C
Flowing degree
Free oil
Schreiber test (according to Schenkel, 2014)
Fat-ring test (according to Schenkel, 2014)
Brightness L*
Green-red colour impression a*
Blue-yellow colour impression b*
Measured in L*a*b* colour space (according to
Schenkel, 2014)
Hue h°
Chroma C*
Yellowness index Y
Brightness L* after heating
Green-red colour impression a* after heating
Blue-yellow colour impression b* after heating
Hue h° after heating
Chroma C* after heating
Measured in L*a*b* colour space after Schreiber
test (according to Schenkel, 2014)
Yellowness index Y after heating
Volatile compounds
Acetic acid
Enzymatic determination
Propionic acid
Butyric acid
Methylbutyric acid (sum of 2-methyl-butyric
acid and3-methylbutyric acid)
Valeric acid
Internal standard, measured via HRGC-FID
Delta-decalactone
Dimethyltrisulfide
Methional
Stable Isotope Dilution Assay (SIDA) via
GCxGC-TOFMS
2-acetyl-1-pyrroline
2-methyl-butyric acid
HRGC-MS fragment with m/z-ratio 74
3-methylbutyric acid
HRGC-MS fragment with m/z-ratio 60
Non-volatile compounds
Alanine
Arginine
Asparagine
Aspartic acid
Glutamine
Glutamic acid
Glycine
Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Proline
Serine
Threonine
Tryptophan
Tyrosine
Valine
Quantification via LC-MS-system after
separation at a HILIC-phase
Tyramine
Histamine
Lactic acid
Citric acid
Quantification via LC-MS-system after
separation at a RP-18-phase, mass transition
m/z 88.9/42.9
Quantification via LC-MS-system after
separation at a RP-18-phase, mass transition
m/z 190.9/110.9
Chloride
Phosphate
Sodium
Potassium
IC-System via external calibration
Magnesium
Calcium
Ammonium
α-Glu-Ala
α-Glu-Asp
α-Glu-Glu
α-Glu-Gly
α-Glu-Thr
α-Glu-Trp
α-Glu-Tyr
α-Glu-Val
γ-Glu-Ala
γ-Glu-Gln
γ-Glu-Glu
γ-Glu-His
γ-Glu-Ile
Quantification via LC-MS-system after
separation at a PFP-phase* according to
Toelstede and Hofmann (2008a)
γ-Glu-Leu
γ-Glu-Lys
γ-Glu-Met
γ-Glu-Phe
γ-Glu-Thr
γ-Glu-Trp
γ-Glu-Tyr
γ-Glu-Val
γ-Glu-Gly
EIVPN
HPLC-MS/MS, mass transition 571.3/230.3*
GPVRGPFP
HPLC-MS/MS, mass transition 413.9/70.1*
IPPLTQTPVVVP
HPLC-MS/MS, mass transition 679.7/70.1*
IVPN
HPLC-MS/MS, mass transition 442.3/70.2*
LPPL / IPPL
HPLC-MS/MS, mass transition 439.2/70.2*
DIKQM
HPLC-MS/MS, mass transition 634.3/84.0*
LVYPFPGPIHN
HPLC-MS/MS, mass transition 627,6/70.1*
SITRINK
HPLC-MS/MS, mass transition 416.4/70.0*
SLVYPFPGPIHNS
HPLC-MS/MS, mass transition 714.6/70.1*
VRGPFP
HPLC-MS/MS, mass transition 672.4/70.0*
VYPFPGPIPN
HPLC-MS/MS, mass transition 550.9/230.2*
YPFPGPIHN
HPLC-MS/MS, mass transition 521.4/70.0*
YPFPGPIHNS
HPLC-MS/MS, mass transition 564.0/70.1*
YPFPGPIPN
HPLC-MS/MS, mass transition 501.4/230.2*
YPFPGPIPNS
HPLC-MS/MS, mass transition 545.0/70.0*
YQQPVLGPVRGPFPIIV
HPLC-MS/MS, mass transition 941.1//70.0*
*Sample preparation according to Toelstede and Hofmann (2008a)