Characterisation of volatile flavour compounds in Roncal cheese extracted by the 'purge and trap' method and analysed by GC–MS

Izco, Jesús; Torre, P.

doi:10.1016/s0308-8146(00)00100-x

Cited by 132 publications

(114 citation statements)

References 16 publications

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“…Non-significant (P > 0.05) differences were also recorded for the percentages of other volatile compounds such as aldehydes, hydrocarbons and sulphur compounds in all of the PDO cheese varieties (Tables III-VII). Similar results were obtained by other authors in the analysis of the volatile compounds of Manchego, Roncal, Zamorano and La Serena cheeses by DHS using P&T-RH [7,15,16,25].…”

Section: Resultssupporting

confidence: 90%

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Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe’s raw milk cheeses

Barrón

Redondo

Ortigosa

et al. 2005

Lait

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-Different dynamic headspace (DHS) methods used for determination of volatile compounds in cheeses were compared. Three different laboratories using gas chromatography coupled to mass spectrometry carried out the analyses of volatile compounds of Spanish Protected Designation of Origin ewe's raw milk cheeses. One laboratory used "purge and trap" (P&T) with thermal desorption of the trap by ultrafast microwave heating (MWH) and the other two laboratories used P&T with thermal desorption of the trap by resistive heating (RH). Each method detected around 78-85 different individual compounds which belonged to different chemical groups, namely, acids, alcohols, ketones, esters, aldehydes, sulphur compounds, hydrocarbons and terpenes. Using the P&T-MHW method, larger percentages of acids and aldehydes in the cheeses were found compared with the P&T-RH methods, whereas the contrary occurred for the percentages of alcohols and ketones. Differences in the percentages of some volatile compounds such as ketones, alcohols and acids between the laboratories using P&T-RH under different analytical conditions were also recorded. The results pointed out differences in the selectivity for the extraction of various volatile compounds from cheese samples according to the DHS methods used, particularly when using tenax or graphitised carbon as trap absorbents. In spite of these differences, both P&T-MWH and P&T-RH methods were equally satisfactory for the comparison of the different cheese varieties. However, each of the DHS methods was more suitable for the characterisation of the volatile compounds of a particular cheese type. De plus, des différences dans les pourcentages de certains composés volatils, tels que cétones, alcools et acides ont également été observées entre les laboratoires utilisant le système de P&T-CR dans des conditions différentes. Les résultats soulignent des différences en termes de sélectivité d'extraction des volatils à partir des échantillons de fromage selon la technique d'extraction employée, et en particulier selon la nature de l'absorbant du piège (tenax ou charbon). Malgré ces différences, les deux méthodes P&T-CMO et P&T-CR se sont révélées également satisfaisantes pour comparer différentes variétés de fromages. Cependant, chacune des méthodes d'extraction était plus appropriée pour caractériser les composés volatils pour un type de fromage en particulier.fromage / composé volatil / espace de tête dynamique / étude inter-laboratoire

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Section: Resultssupporting

confidence: 90%

“…Manchego cheese is the best known among the five varieties, but few studies have described the volatile composition of cheeses made from raw ewe's milk [15,21,51]. Very few papers have described the volatile composition of Idiazabal [26], Zamorano [16], Roncal [25,42] and La Serena cheeses [6,7].…”

Section: Introductionmentioning

confidence: 99%

Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe’s raw milk cheeses

Barrón

Redondo

Ortigosa

et al. 2005

Lait

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“…Most of the compounds identified in the volatile fraction of La Serena cheese have been previously detected in other cheese varieties [5,9,13,17,22,32,33,38,41] and were present both in 60-and 120-day-old cheeses. The volatile fraction of 1-day-old cheeses contained, as expected, low concentrations of most compounds.…”

Section: Evolution Of Volatile Compounds During Ripeningmentioning

confidence: 72%

“…This is the reason why several research groups have undertaken studies on the aroma compounds of different cheese varieties [5,8,13,20,31,32]. The volatile fractions of some Spanish cheeses, Manchego [17,28,43], Gamonedo [21], Cabrales [19], Afuega'l Pitu [16], Idiazábal [9], Mahón [35] and Roncal [22], have been studied in the last decade as a response to the growing interest in the characterisation of traditional products protected by a designation of origin. Several review articles summarise the present knowledge on volatile formation and significance [10,18,29,33,38,41,42], and on the analytical techniques used for their study [12,27,37].…”

Section: Introductionmentioning

confidence: 99%

Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics

Carbonell

Núñez

Fernández-Garcı́a

2002

Lait

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-La Serena cheese is a soft to semi-soft Spanish variety manufactured from Merino ewe raw milk coagulated with an extract of Cynara cardunculus. In the present work a purge and trap extraction procedure coupled to gas chromatography -mass spectrometry was used to study the volatile fraction evolution during ripening of La Serena cheese. A total of 112 compounds were identified. Alcohols were quantitatively the main chemical family in the volatile fraction, increasing significantly during ripening. Ethanol, 1-propanol, 2-propenol, 2-propanol, 2-butanol, 2-pentanol and the branched chain 2-methyl-1-propanol and 3-methyl-1-butanol, were abundant at the end of ripening. Esters, especially ethyl esters of acetic, butanoic, hexanoic and octanoic acids and 3-methyl-1-butanol acetate, were found at high levels in the headspace of La Serena cheese. Concentrations of most esters increased dramatically during ripening, and, given their low perception thresholds, may be considered as key constituents of the aroma of this cheese variety. The principal component analysis of sensory attributes and volatile compounds extracted 3 functions. Linear aldehydes and alcohols, 2-alkanols, branched-chain alcohols, 2-methyl-ketones, alkanes, terpenes and esters other than ethyl esters correlated positively with function 1 (25.8% of the variance explained). Odour and aroma quality, along with the sensory attributes lactic, fruits-flowers, and clean cheese flavour, and the volatiles ethanol and ethyl esters, had a high correlation coefficient with function 2 (14.8% of the variance explained). 2-Butanone and the sensory attributes fishy and putrid had a negative correlation coefficient with this function. Odour and aroma intensity, along with the sensory attributes animal, pungent and fishy, and the volatile compounds branched chain aldehydes, n-alkanols, 2-butanol and esters, were positively correlated with function 3 (11.0% of the variance explained). Terpenes had a negative correlation coefficient with this function. Résumé -Évolution des composés volatils dans le fromage La Serena pendant l'affinage. Corrélation avec les caractéristiques sensorielles. La Serena est un fromage à pâte molle ou demi-dure fabriqué à partir du lait cru de brebis Merino coagulé avec un extrait de Cynara cardunculus. Pour étu-dier la fraction volatile pendant l'affinage du fromage La Serena, un dispositif d'extraction par espace de tête dynamique « purge and trap » couplé à un appareil de CG-SM a été utilisé. Les alcools étaient quantitativement la principale famille chimique dans la fraction volatile, et augmentaient significativement au cours de l'affinage. L'éthanol, le 1-propanol, le 2-propenol, le 2-propanol, le 2-butanol, le 2-pentanol et les alcools ramifiés 2-méthyl-1-propanol et 3-méthyl-1-butanol étaient très abondants en fin d'affinage. Des esters, principalement des esters éthyliques des acides acétique, butanoïque, hexanoïque et octanoïque, ont été trouvés à des niveaux assez élevés dans la fraction volatile du fromage La Serena. Les con...

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“…It is well accepted that the amount of total, hydrophobic and hydrophilic peptides and the hydrophobic:hydrophilic ratio is a suitable way to study the proteolysis process and the changes in these parameters were significantly influenced by cheese age (Mallatou et al 2004;Picon et al 2007;Tejada et al 2008). Seasonal changes in milk composition affect cheese yield, quality and sensory characteristics (Izco & Torre 2000;Mendía et al 2000;Fernández-García et al 2004a, b, 2006Muñoz et al 2003;). Changes in cheese yield (due to increases in the concentrations of milk fat and protein ) and the lipolytic activity and microbiological quality of bulk raw ewe's milk are the main aspects affected seasonaly during the cheese-making period (Barron et al 2001).…”

Section: Introductionmentioning

confidence: 99%

Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk

Quintana¹,

Blanco²,

Revilla³

et al. 2009

Czech J. Food Sci.

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Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influences the development of cheese flavour via the formation of amino acid and peptides which make a direct contribution to flavour. Goat, cow and sheep cheeses have been elaborated with raw milk and calf rennet. The extent of proteolysis was monitored over six months of ripening and means of HPLC peptide profile analysis. The influence of season on the changes in hydrophobic and hydrophilic peptides and the HO/HI ratio during the ripening of the cheeses were studied.

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Characterisation of volatile flavour compounds in Roncal cheese extracted by the 'purge and trap' method and analysed by GC–MS

Cited by 132 publications

References 16 publications

Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe’s raw milk cheeses

Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe’s raw milk cheeses

Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics

Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk

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