Key Odorants of Lazur, a Polish Mold-Ripened Cheese

International Dairy Journal, 2011

The aim of this work was to identify and characterize the volatile compounds formed during the cooking of a model cheese. Particular attention was paid to the generation of the odour-active volatile fraction, which can contribute to the sensory characteristics of cheeses. To this end we used various analytical methods including two-dimensional gas chromatography coupled with time-of-flight mass spectrometry and chromatographyeolfactometry. The changes observed in the volatile fraction enabled us to follow several markers of lipid oxidation, caramelization and Maillard reaction mechanisms during cooking. Maltol and furaneol, though present in only trace amounts, gave rise to "overcooked" odour defects in the cheese matrices.

Journal of Dairy Science, 2009

Ezine cheese is a white pickled cheese ripened in tinplate containers for at least 8 mo. A mixture of milk from goat, sheep, and cow is used to make Ezine cheese. Ezine cheese has geographical indication status. The purposes of this study were to determine and compare the changes in basic composition, aroma, and sensory characteristics, and proteolytic activity of Ezine cheese stored in tinplate containers and plastic vacuum packages during storage. Aroma-active compounds were determined by thermal desorption gas chromatography olfactometry. To evaluate the proteolytic activity, casein and nitrogen fractions were determined. The results indicated that compounds identified at high intensities were dimethyl sulfide, ethyl butyrate, hexanal, ethyl pentanoate, (Z)-4-heptenal, 1-octen-3-one, acetic acid, butyric acid, and p-cresol. Characteristic descriptive terms were cooked, whey, creamy, animal-like, sour, and salty. The level of proteolysis increased in Ezine cheese during storage. Ezine cheese can be ripened in smallsize packaging after 3 mo of storage. Approximately 6 mo is sufficient to produce the characteristic properties of Ezine cheese.

Journal of the Science of Food and Agriculture, 2005

Stage of lactation, use of bulk milk or milk from individual flocks, and cheese-making in farmhouse or industrial factory are important factors affecting the production and quality of Idiazabal cheese. The volatile composition of cheese samples made from raw ewe's milk in farmhouses or industrial plants at two different times of the year and aged for 90 and 180 days was analysed by dynamic headspace coupled to GC-MS. Short-chain fatty acids, primary and secondary alcohols, methyl ketones and ethyl esters were the most abundant compounds in the aroma of Idiazabal cheese samples. Differences in the volatile composition were found between farmhouse and industrial cheeses made at different times of the year and ripened for 90 or 180 days. Likewise, the sensory profiles of the farmhouse and industrial cheeses were significantly different, regardless of the time of the year and ripening time. The results for the principal component analysis (PCA) performed on the sensory attributes of the cheese samples showed two PCs defined as 'farmhouse flavour factor' and 'industrial flavour factor'.

Potravinarstvo Slovak Journal of Food Sciences

The aim of the present study was to describe volatile organic compounds of the traditional Slovak bryndza cheese determined by using an electronic nose (e-nose) and a gas chromatography mass spectrometry (GCMS) with head-space solid phase microextraction (HS-SPME). For the first time, e-nose based on the gas chromatography principle with a flame ionization detector was described to identify and quantify aroma active compounds of bryndza cheese from Slovakia. The e-nose detects aroma compounds of very small concentrations in real-time of a few minutes and identifies them by comparing Kovats´ retention indices with the NIST library. Bryndza cheese produced from unpasteurized ewe´s milk and from a mixture of raw ewe´s and pasteurized cow´s types of milk were collected from 2 different Slovak farms beginning in May through to September 2019. The flavour and aroma of bryndza cheese are apparently composed of compounds contained in milk and the products of fermentation of the substrate by...

Food Chemistry, 2011

The volatile profile of the Spanish goat raw milk cheese of the protected designation of origin (PDO) ''Queso Ibores'' was studied at four stages of maturation (day 1, 30, 60, and 90) by the method of solid-phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS) to determinate the characteristic volatile compounds of this cheese and to know the changes in the volatile profile of this cheese during maturation. According to the PDO, Ibores cheese aroma varies between sweet and mild and it has a strong taste, slightly tart. A total of 64 compounds were detected: 14 acids, 18 alcohols, 13 esters, 6 ketones and 13 compounds which could not be classified in these groups. Carboxylic acids were the most abundant volatile compounds in the headspace of Ibores cheese. Content of volatile compounds was significantly modified (P < 0.05) during ripening. The relative total amounts of acids, esters and ketones increased during the first 60 days of maturation. The most characteristic compounds of Ibores cheese aroma were butanoic, hexanoic and octanoic acids, some alcohols (2-butanol and 2-heptanol), ethyl esters of hexanoic and butanoic acids, some methyl ketones (2-butanone, 2-pentanone and 2-heptanone) and d-decalactone.

Molecules, 2014

In this work, the volatile fraction of unsmoked and smoked Herreño cheese, a type of soft cheese from the Canary Islands, has been characterized for the first time. In order to evaluate if the position in the smokehouse could influence the volatile profile of the smoked variety, cheeses smoked at two different heights were studied. The volatile components were extracted by Solid Phase Microextraction using a divinylbenzene/carboxen/ polydimethylsiloxane fiber, followed by Gas Chromatography/Mass Spectrometry. In total, 228 components were detected. The most numerous groups of components in the unsmoked Herreño cheese were hydrocarbons, followed by terpenes and sesquiterpenes, whereas acids and ketones were the most abundant. It is worth noticing the high number of aldehydes and ketones, and the low number of alcohols and esters in this cheese in relation to others, as well as the presence of some specific unsaturated hydrocarbons, terpenes, sesquiterpenes and nitrogenated derivatives. The smoking process enriches the volatile profile of Herreño cheese with ketones and diketones, methyl esters, aliphatic and aromatic aldehydes, hydrocarbons, terpenes, nitrogenated compounds, and especially with ethers and phenolic derivatives. Among these, methylindanones or certain terpenes like α-terpinolene, have not been detected previously in other types of smoked cheese. Lastly,

International Dairy Journal, 2003

Electronic nose discrimination between Cheddar cheeses manufactured using summer milk with two types of starter culture during a day in May and a day in September 1999 was compared to corresponding discriminations by composition, headspace volatile compounds and descriptive flavour assessment. Electronic nose discrimination between cheeses was related to composition, the profile and abundance of headspace volatiles, and the odour character of the cheeses. Cheddar cheeses manufactured using different types of starter culture were differentiated by descriptive flavour assessment; however, the organoleptic basis of cheese separation was different from that provided by the cheese-grader. Variations in the flavour character of cheeses manufactured in May and September 1999 were attributed to variations in the contents of fat and salt. The ability to respond to physicochemical attributes contributing to the differentiation between cheeses suggested that electronic nose metal oxide semiconductor gas sensor technology has value in the Cheddar cheese industry.

International Journal of Dairy Technology, 2006

The headspace compounds of teleme cheese made from sheep's milk, goats' milk or mixture of sheep's and goats ' milk (50:50) were analysed during ripening by static headspace gas chromatography-mass spectrometry. A total of 21 major compounds were identified, including aldehydes (7), alcohols (5), ketones (4), and acids (2). All types of cheeses contained approximately the same volatiles at different concentrations. The total volatile compounds (TVC) increased during ripening. Cheeses made from sheep's milk showed the highest level of TVC, whereas cheeses made from goats' milk showed the lowest one.

2014

In this work, the volatile fraction of unsmoked and smoked Herreño cheese, a type of soft cheese from the Canary Islands, has been characterized for the first time. In order to evaluate if the position in the smokehouse could influence the volatile profile of the smoked variety, cheeses smoked at two different heights were studied. The volatile components were extracted by Solid Phase Microextraction using a divinylbenzene/carboxen/ polydimethylsiloxane fiber, followed by Gas Chromatography/Mass Spectrometry. In total, 228 components were detected. The most numerous groups of components in the unsmoked Herreño cheese were hydrocarbons, followed by terpenes and sesquiterpenes, whereas acids and ketones were the most abundant. It is worth noticing the high number of aldehydes and ketones, and the low number of alcohols and esters in this cheese in relation to others, as well as the presence of some specific unsaturated hydrocarbons, terpenes, sesquiterpenes and nitrogenated derivatives. The smoking process enriches the volatile profile of Herreño cheese with ketones and diketones, methyl esters, aliphatic and aromatic aldehydes, hydrocarbons, terpenes, nitrogenated compounds, and especially with ethers and phenolic derivatives. Among these, methylindanones or certain terpenes like α-terpinolene, have not been detected previously in other types of smoked cheese. Lastly,

Lait, 1995

A cheese model used to perform sensory evaluation of flavour compounds extracted from various cheese varieties was made with caseins, low heat milk powder, deodorized milk fat, NaCI and renne!. Its composition and physicochemical properties were close to mature hard cheese, apart from a lower dry matter content and sodium concentration, and a higher lactose concentration. Its preparation was established in arder to avoid drainage for at least 24 h, which should allow the incorporation of not only sorne lipophilic substances such as aromas but also some water-soluble substances such as amino acids and peptides.

Le Lait, 1998

A traditional Sainte-Maure soft cheese was analyzed from 2 days to 31 days of ripening for ils gross composition, total and free fatty acid distribution and the aroma cornpounds in the volaiile fraction of cheese, which were studied by gas chromatography coupled with mass spectrometry. Cheese ripening was characterized by a very low level of casein proteolysis, 5%, which was hydrolyzed in low molecular mass peptides, and by a high lipolysis level, up to 6% of free to total fatty acids at the end of ripening. The volatile fraction of cheese was studied using gas chromatography coupled with mass spectrometry. Among the 38 compounds identified in the volatile fraction, seven were characterized by olfactometry as having a specifie cheese or goat cheese aroma. They were: hexanoic, octanoic, nonanoic, decanoic 3-methylbutanoic, 4-methyloctanoic and 4-ethyloctanoic. Sorne acids were present at levels higher than their threshold value (TV) even in 2-day cheeses, while sorne others only reached their TV in the 31-day cheeses, showing that the flavor of ripened cheeses was different from that of fresh cheeses. © InralElsevier, Paris. goat cheese 1 ripening 1 aroma compound Résumé-Caractérisation des composés d'arôme dans la fraction volatile de fromages de chèvre à pâte molle au cours de la maturation. Un fromage de chèvre traditionnel de type Sainte-Maure a été analysé à 5 stades de maturation compris entre 2 jours et 31 jours. La maturation était caractérisée par une très faible protéolyse de la caséine (5 %) qui était hydrolysée en peptides de faible poids moléculaire. En revanche, la lipolyse atteignait des valeurs élevées en fin d'affinage, 6 % des acides gras totaux du fromage étant à l'état d'acides gras libres.

Foods, 2019

Minimizing flavor variation in cheeses without perceived flavor defects in order to produce a consistent product is a challenge in the Swiss cheese industry. This study evaluated flavor variability based on correlations of volatile flavor compounds and sensory attributes. The headspace concentrations of volatile compounds were analyzed using selected ion flow tube-mass spectrometry (SIFT-MS), while the sensory attributes were evaluated using descriptive sensory analysis and consumer testing. The important discriminating volatile compounds were classified into five functional groups: sulfur-containing compounds (methyl mercaptan, hydrogen sulfide, dimethyl disulfide, dimethyl trisulfide, and methional), organic acids (propanoic acid, acetic acid, 3-methylbutanoic acid), aldehydes (3-methylbutanal, butanal, and 2-methylpropanal), a ketone (2,3-butanedione), and an ester (ethyl hexanoate). Correlations were identified among volatile compounds and between volatile compounds and sensory ...

Food Chemistry, 2000

The objective of this study was to identify the volatile compounds characteristic of Roncal Protected Denomination of Origin (AOC) cheese. Samples were taken from all the cheese makers registered with the Roncal AOC and were compared in the dierent periods of lactation. The equipment used was a`purge and trap' system coupled to a gas chromatograph operating with a massselective detector. A total of 68 compounds of the following chemical families were detected: hydrocarbons, fatty acids, esters, sulphur and carbonyl compounds and (especially) alcohols. Most of the volatile compounds extracted with the purge and trap appeared in all seasons, but at dierent concentrations. This allowed a discriminate analysis to classify the samples by the season in which they were made.

Journal of Food Science, 1994

Many volatile compounds have been identified in Cheddar cheese, but the importance of each compound for the characteristic Cheddar aroma is unknown. We screened 15 compounds for importance for Cheddar cheese aroma using a factorial design. The resulting mixtures were judged by a concept matching technique. The most important compounds for Cheddar cheese aroma were butyric acid, diacetyl and methional. A three-way factorial experiment was used to find their optimum concentrations. The optimum mixtures were compared to several Cheddar and non-Cheddar cheeses. Partial agreement was found between the mixtures and the Cheddar cheese concept. They were as Cheddar-like as some true Cheddar cheeses.

2010

Fossa cheese is an Italian hard cheese, ripened for up to 3 months in underground pits dug into tuffaceous rock. During this period, the cheese develops a unique flavour and intense and somewhat piquant aroma. Solid-phase microextraction gas chromatography/mass spectrometry (SPME-GC/MS) was utilized to characterize the volatile organic compounds (VOCs) of Fossa cheese. A total of 75 VOCs were separated and identified; in particular, the major class of compounds found in the cheeses ripened in the pits were the esters of fatty acids. Discriminant analysis of volatile profiles allowed us to distinguish between cheeses in different stages of seasoning (60-day-old cheese and cheese ripened an additional 90 days in and out of the pits).