Changes in the volatile fraction during ripening of Mahón cheese

Mulet, A.; Escriche, Isabel; Rosselló, Carmen; Tarrazó, J.

doi:10.1016/s0308-8146(98)00209-x

Cited by 31 publications

(18 citation statements)

References 24 publications

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“…In Mahon cheese, the methyl-ketones of seven and nine carbon atoms were most abundant than any other methyl-ketone (Mulet, Escriche, Rossello´, & Tarrazo´, 1999). Table 1 shows the higher areas for the same methyl-ketones, pointing to a similar behaviour in extraction and detector response for all the compounds of this family.…”

Section: Methyl Ketonesmentioning

confidence: 82%

High pressure treatment decelerates the lipolysis in a caprine cheese

Saldo

Fernández²,

Sendra

et al. 2003

Food Research International

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Section: Methyl Ketonesmentioning

confidence: 82%

High pressure treatment decelerates the lipolysis in a caprine cheese

Saldo

Fernández²,

Sendra

et al. 2003

Food Research International

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“…No significant increase in their amount was found (except acetic Concentration (µg/g) acid), although some authors noticed an increase in the concentrations of volatile FA during the ripening of various kinds of cheese (MULET et al 1999;VÍTOVÁ et al 2004). As reported by some authors, the concentrations of esters can decrease or increase during the ripening of various kinds of cheese (MULET et al 1999;CARBONELL et al 2002). GONZALES DE LLANO et al (1990) describe the evolution of esters in blue cheese as similar to those of ketones and alkanols.…”

Section: Identification Of Aroma Compounds In Niva Cheesementioning

confidence: 91%

Solid-phase microextraction for analysis of mould cheese aroma

Vítová¹,

Loupancová²,

Zemanová³

et al. 2006

Czech J. Food Sci.

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Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. The extraction conditions were very mild, which minimises thermal, mechanical, or chemical modification of the sample; the method is rapid, simple, and cheap. In total, 54 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids, and 4 sulphur compounds. These aroma compounds were quantified and subsequently the changes in the concentrations of them were studied throughout the ripening period. Most of the volatile compounds identified were present at all stages of the cheese ripening, their amounts changing significantly, however, in most cases the final concentration in the ripe cheeses was similar to the initial concentration in the unripe cheese.  

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“…During cheese processing and ripening, the enzymatic activity on milk protein, fat, lactose and citrate lead to the formation of a wide range of volatile compounds, of different polarity and reactivity, responsible for cheese flavor (Engels, Dekker, de Jong, Neeter, & Visserr, 1997;Nijsse, Visscher, Maarse, Willemsens, & Boelens, 1996). Consequently, volatiles are useful to define and improve cheese quality, to detect off flavors, to evaluate changes during the ripening process, and to choose the right ripening time (Mulet, Eschiriche, Rossello, & Tarrazo`, 1999); they are also important for characterizing the cheese linking it with its typical sensorial features and its original environment, especially in case of PDO cheeses, where quality continues to be a challenge for cheese markers.…”

Section: Introductionmentioning

confidence: 99%

Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”

Verzera

Condurso

Ziino

et al. 2010

CyTA - Journal of Food

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The analysis of the volatile constituents of ''Vastedda della valle del Belı`ce'', a typical Sicilian pasta filata cheese, was performed using solid phase microextraction and high-resolution gas chromatography/mass spectrometry. The research aimed to verify if the volatile fraction, determinant for cheese flavor, differs among producers and/or production seasons. The samples were provided by four producers from the area of the Protected Designation of Origin (PDO) production, during two different seasons of production. A total of 42 volatile components were identified: the main components were found to be butanoic, hexanoic, octanoic, and decanoic acid. Free fatty acids were quantified using the standard addition method, their concentrations were in the range 1273.7-1918.0 mg/kg. The analysis of variance and a multivariate approach showed that producer and season factors significantly influenced the content of almost all the identified volatile components; the artisanal cheese-making, the utilization of raw milk, and the environmental differences that characterized the various farmers are strong causes of cheeses variability.Keywords: Vastedda della valle del Belı`ce cheese; volatiles; free fatty acids; quantitative results; SPME; GC-MS El ana´lisis de los constituyentes vola´tiles de 'Vastedda della valle del Belı`ce', un queso de pasta hilada (pasta filata) tı´pica siciliana, fue llevado a cabo usando Microextraccio´n en Fase So´lida y Cromatografı´a de Gases/Espectrometrı´a de Masa de Alta Resolucio´n. El objetivo de la investigacio´n fue verificar si la fraccio´n vola´til, determinante para el sabor del queso, difiere entre productores y/o temporadas de produccio´n. Las muestras fueron proporcionadas por cuatro productores del a´rea de la Denominacio´n de Origen Protegida (DOP) durante dos temporadas de produccio´n diferentes. Se identificaron un total de cuarenta y dos componentes vola´tiles: los principales componentes encontrados fueron a´cido butanoico, hexanoico, octanoico y decanoico. Los a´cidos grasos libres fueron cuantificados usando el me´todo de adicio´n esta´ndar, su concentracio´n se encontro´en el intervalo de 1273, 7-1918,0 mg/kg. El ana´lisis de varianza y un a aproximacio´n multivariada mostraron que productor y temporada influyeron significativamente en el contenido de casi todos los componentes vola´tiles identificados; la elaboracio´n artesanal de queso, la utilizacio´n de leche cruda y las diferencias ambientales que caracterizaban a los diferentes productores son la causa de la variabilidad de los quesos.

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Changes in the volatile fraction during ripening of Mahón cheese

Cited by 31 publications

References 24 publications

High pressure treatment decelerates the lipolysis in a caprine cheese

High pressure treatment decelerates the lipolysis in a caprine cheese

Solid-phase microextraction for analysis of mould cheese aroma

Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”

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