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Parmesan
Meat, fish & cheese· cheese
What it is
Parmesan (Parmigiano-Reggiano) is a hard cow's-milk cheese made in a defined area of northern Italy and aged at least twelve months.
What it tastes like
On the nose: fruity, butter-fat, pineapple. Among its measured molecules: heptanoic acid, 2-pentanol, valeric acid, butyric acid, 2-nonanone.
What goes with it
- Meadboth carry ethyl butyrate, pineapplecite
- Yogurtboth carry valeric acid, fruitycite
- Passion fruitboth carry ethyl butyrate, pineapplecite
Salt and acid
Salt
Salt not measured yet.
Acid
Acid not measured yet.
Unusual pairings
Pairs the library can cite that almost nobody makes.
- Parmesan + Yogurt
both carry valeric acid, fruity (14 of 338 carry it)
- Parmesan + Passion fruit
both carry ethyl butyrate, pineapple (29 of 338 carry it)
- Parmesan + Mead
both carry ethyl butyrate, pineapple (29 of 338 carry it)
Every one of its 15 compounds carries a paper the library can cite.
acetic acidaromaacidreads as pungent (PubChem)Measured in 35 of 338 ingredients.cite
7,740,104 relative peak area — Sberveglieri et al. 2016, Biosensors (Table 3, Acids block, row 'Acetic acid')butyric acidaromaacidreads as butter-fat taste (PubChem)Measured in 7 of 338 ingredients.cite
43,581,336 relative peak area, the second-largest compound in the table — Sberveglieri et al. 2016, Biosensors (Table 3, Acids block, row 'Butanoic acid')caprylic acidaromaacidreads as slight odor (PubChem)Measured in 21 of 338 ingredients.cite
11,434,240 relative peak area — Sberveglieri et al. 2016, Biosensors (Table 3, Acids block, row 'Octanoic acid')ethanolaromaalcoholreads as burning (PubChem)Measured in 19 of 338 ingredients.cite
1,271,909 relative peak area, the largest alcohol in the table — Sberveglieri et al. 2016, Biosensors (Table 3, Alcohols block, row 'Ethanol')capric acidaromaacidMeasured in 10 of 338 ingredients.cite
1,912,506 relative peak area — Sberveglieri et al. 2016, Biosensors (Table 3, Acids block, row 'n-Decanoic acid')ethyl butyratearomaesterreads as pineapple odor (PubChem)Measured in 21 of 338 ingredients.cite
8,522,322 relative peak area — Sberveglieri et al. 2016, Biosensors (Table 3, Esters block, row 'Butanoic acid, ethyl ester')ethyl octanoatearomaesterMeasured in 24 of 338 ingredients.cite
2,238,440 relative peak area — Sberveglieri et al. 2016, Biosensors (Table 3, Esters block, row 'Octanoic acid, ethyl ester')valeric acidaromaacidreads as fruity taste (PubChem)Measured in 6 of 338 ingredients.cite
11,805,742 relative peak area — Sberveglieri et al. 2016, Biosensors (Table 3, Acids block, row 'Pentanoic acid')ethyl decanoatearomaesterMeasured in 17 of 338 ingredients.cite
5,507,764 relative peak area — Sberveglieri et al. 2016, Biosensors (Table 3, Esters block, row 'Decanoic acid, ethyl ester')2-heptanonearomaketonereads as pear-like flavor (PubChem)Measured in 22 of 338 ingredients.cite
6,431,421 relative peak area — Sberveglieri et al. 2016, Biosensors (Table 3, Ketones block, row '2-Heptanone')heptanoic acidaromaacidMeasured in 3 of 338 ingredients.cite
1,046,044 relative peak area — Sberveglieri et al. 2016, Biosensors (Table 3, Acids block, row 'Heptanoic acid')hexanoic acidaromaacidMeasured in 24 of 338 ingredients.cite
53,899,542 relative peak area -- the largest in the whole table -- in one grated commercial Parmigiano Reggiano sample by SPME-GC-MS — Sberveglieri et al. 2016, Biosensors (Table 3, Acids block, row 'Hexanoic acid')2-nonanonearomaketoneMeasured in 9 of 338 ingredients.cite
3,015,823 relative peak area — Sberveglieri et al. 2016, Biosensors (Table 3, Ketones block, row '2-Nonanone')2-pentanolaromaalcoholMeasured in 3 of 338 ingredients.cite
1,041,682 relative peak area — Sberveglieri et al. 2016, Biosensors (Table 3, Alcohols block, row '(R)-(-)-2-Pentanol')ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite
13,149,658 relative peak area — Sberveglieri et al. 2016, Biosensors (Table 3, Esters block, row 'Hexanoic acid, ethyl ester')
Sources
- Sberveglieri et al. 2016, Biosensors