Aroma characterisation of Gouda-type cheeses

Abstract

The aim of this study was to characterise flavour differences between short-ripened Gouda-type cheeses produced from raw and pasteurised milk and to follow, in the case of pasteurised milk cheeses, flavour evolution during ripening. The volatile composition of the cheeses was studied using a combination of simultaneous steam distillation-extraction and gas chromatography-mass spectrometry. Visualisation of the analytical results was performed by principal component analysis. A clear differentiation between raw milk cheese and pasteurised milk cheese was observed and the evolution of the volatile composition of the pasteurised cheese samples during ripening was clearly demonstrated. Partial least squares regression was used to examine possible relationships between the chemical-analytical and sensory descriptive data. r

Prediction of sensory attributes of cheese by near-infrared spectroscopy

“…Quantitative Descriptive Analysis (QDA) has been applied to evaluate cheese sensory characteristics and their correlation with the composition of volatile compounds and the physical-chemical characteristics (Barrón et al, 2005;Horne et al, 2005), other studies have focussed on the relationship between the sensorial characteristics and the microbiological ones (Duthoit, Callon, Tessier, & Montel, 2005;Van Leuven, Van Caelenberg, & Dirinck, 2008), or the influence of temperature of ripening on the composition of fatty acids (Kraggerud, Skeie, Hoy, Rokke, & Abrahamsen, 2008).…”

Farklı Süt Çeşitleri ile Üretilen İzmir Tulum Peynirlerinin Bazı Fizikokimyasal Özellikleri ve Aroma Bileşikleri

“…Gonzales De Llano et al (1990) reported that the odd carbon numbered ketones especially 2-heptanone and 2-nonanone were the most intensive volatile substances of artisanal Gambedo blue cheeses. Similarly ketones were also found in the volatile fraction of Tulum, Sepet and Gouda cheeses (Hayaloglu et al, 2007;Leuven et al 2008;Ercan et al, 2014).…”

“…Esters are occurred by esterification of alcohols, carboxylic acids or alcoholysis of alcohols and acylglycerols and from alcohols and fatty acyl coenzyme A derived from the metabolism of fatty acids, amino acids and carbohydrates (Liu et al, 2004;Ercan et al 2014). Similar esters were determined in Parmesan-Reggiano, Minas, Gouda and Domiati cheeses (Collins et al 2003;Qian and Reineccius, 2002;Nogueira et al 2005;Leuven et al 2008). Octanal, (E,Z)-2,6-nonadienal, 2-3 butanedial, 2-decenal, and nonanal were aldehydes found in Tulum cheese.…”

“…Free fatty acids (FFAs), (even numbered C2-C16, decanoic acid) saturated and unsaturated aldehydes and ethyl esters are fat derived flavor volatiles that play an important role in the overall flavor of cheese (Alewjin et al, 2005). FFAs are formed by oxidation and decarboxylation of fatty acids (Marilley and Casey, 2004;Leuven et al, 2008). Hexanoic, octanoic and decanoic acids are the most abundant free acids present in ripened tulum cheeses.…”

“…Since their levels were too low, they affected the aroma of Tulum cheeses with green and fatty odor. Carunchia Whetstine et al (2003) and Leuven et al (2008) stated that aldehydes affect the overall aroma of cheese especially containing goat milk. On the other hand, aldehydes can be produced from transamination or by Strecker degradation (Ercan et al, 2014).…”