Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation

Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation

“…This result is in line with a parallel study about the volatile profile of these cheeses (Delgado, González-Crespo, Cava, & Ramírez, 2011a). We reported that HP treatment reduced the total volatile content of the headspace of these cheeses, especially in those treated at day 1.…”

Effect of high-pressure treatment on the volatile profile of a mature raw goat milk cheese with paprika on rind

“…Forty-one and forty-nine volatile compounds at days 60 and 90, respectively, were not significantly influenced by HP treatment. Results are in line with a parallel study performed on this cheese (Delgado et al, 2011), that demonstrated that HP treatment modified less the cheese volatile profile when treatments are applied when maturation process was concluded. However, HP treatment carried out at day 60 decreased the levels of the volatile compounds after 30 days under refrigeration conditions (day 90) because treated cheese showed a lower relative abundance than control cheese at day 90.…”

Study of proteolysis, lipolysis, and volatile compounds of a Camembert-type cheese manufactured using a freeze-dried Tibetan kefir co-culture during ripening

“…3-methylbutyric acid, has a cheesy/sweaty odor, Values are expressed as means±SD; Different letters in the same row indicate significant statistical differences (Duncan's test, p<0.05); SCFA, short-chain fatty acids; MCFA, medium-chain fatty acids; LCFA, long-chain fatty acids; TFFA, total free fatty acids , probability and appears to be more prevalent in Camembert cheese (25). Octanoic acid with a characteristic sour/waxy note contributes to the aroma profiles of goat cheese (26).…”