From cow to cheese: genetic parameters of the flavour fingerprint of cheese investigated by direct-injection mass spectrometry (PTR-ToF-MS)

Table 3 Spectrometry peaks with the highest heritability (h²) with tentative identification of volatile compounds from PTR-ToF-MS analysis of 1075 model cheeses; their phenotypic (\(\upsigma_{\text{P}}\)), residual (\(\upsigma_{\text{E}}\)), herd (\(\upsigma_{\text{H}}\)) and additive genetic (\(\upsigma_{\text{A}}\)) SD

Measured mass (m/z)	Theoretical mass (m/z)	Tentative identification	Sum formula	ln ppb ^a_v	CV (%)	SD				h²
Measured mass (m/z)	Theoretical mass (m/z)	Tentative identification	Sum formula	ln ppb ^a_v	CV (%)	\(\upsigma_{\text{P}}\)	\(\upsigma_{\text{E}}\)	\(\upsigma_{\text{H}}\)	\(\upsigma_{\text{A}}\)	h²
49.011	49.0106	Methanethiol	CH₅O⁺	6.82	9.8	0.994	0.800	0.507	0.302	0.125
57.033	57.0335	3-Methyl-1-butanol	C₃H₅O⁺	6.70	10.0	1.007	0.805	0.516	0.317	0.134
75.080	75.0810	Butan-1-ol, pentan-1-ol, heptan-1-ol	C₄H₁₁O⁺	7.70	14.7	0.990	0.763	0.554	0.302	0.136
81.070	81.0699	Alkyl fragment (terpenes)	C₆H₉ ⁺	5.37	8.6	1.021	0.669	0.692	0.340	0.206
83.086	83.0855	Hexanal, nonanal	C₆H₁₁ ⁺	6.13	11.3	0.998	0.825	0.453	0.333	0.140
95.017	95.0161	Methyldisulfanylmethane	C₂H₇O₂S⁺	5.04	14.1	1.013	0.847	0.415	0.370	0.161
117.091	117.0910	Ethyl butanoate, ethyl-2-methylpropanoate	C₆H₁₃O₂ ⁺	9.14	6.6	0.986	0.780	0.526	0.295	0.125
118.095	118.0940	Ethyl butanoate, ethyl-2-methylpropanoate	C5^[13]CH₁₃O₂ ⁺	6.53	8.7	0.986	0.775	0.531	0.298	0.129
145.123	145.1220	Ethyl hexanoate, octanoic acid	C₈H₁₇O₂ ⁺	7.43	10.5	0.971	0.777	0.495	0.304	0.133
146.126	146.1260	Ethyl hexanoate, octanoic acid	C ^[13]₇ CH₁₇O₂ ⁺	5.30	11.5	0.972	0.774	0.498	0.310	0.138

ISSN: 1297-9686