Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening

Quéré, Jean‐Luc Le; Aimar, Pierre; Riaublanc, Alain; Demaizières, Denise

doi:10.1051/lait:1998329

Cited by 60 publications

(53 citation statements)

References 16 publications

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“…In the Tarentaise cattle breed, Beaufort cheeses made with β-Cn C milk are more lipolysed and taste more pungent and smell stronger [76]. In goats, milk of defective α s1 genotypes (F or O) exhibit higher lipoprotein lipase activity at mid-lactation than the A α s1 genotype and have a stronger goat flavour because it is specifically linked to C 8 branched-chain fatty acid release [23,33,34,58,59,69,70,96]. Nowadays, unpublished observations on milk skimming behaviour (Delacroix-Buchet) and on histological cutting of mammary tissue (Ollivier-Bousquet) suggest that the lack of expression for the gene encoding the α s1 -casein (F) leads to a dysfunction of the secretion mechanisms of the mammary epithelial cell.…”

Section: Endogenous Enzymesmentioning

confidence: 99%

Relationships between ruminant management and sensory characteristics of cheeses: a review

Coulon

Delacroix-Buchet²,

Martin

et al. 2004

Lait

151

120

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-This review summarises the last 10 years' knowledge established on the relationships between the management of animals (genetics, physiology and feeding) and the sensory quality of cheese. In the production of full-fat raw milk cheese, the cow's breed can modify the texture of cheeses because of differences in fat in dry matter content due to variations in the fat/protein ratio in milk. Within the same breed, large differences in texture and taste were observed between cheeses issued from milk differing by the genetic variant of β-casein (in dairy cows) or α s1 -casein (in goats). Except in very early or late lactation, the physiological stage had no significant effect on cheese sensory characteristics. In contrast, mastitis has a well-known negative impact on cheese sensory properties. Feeding dairy cows or goats with corn silage by comparison with hay or grass silage leads to whiter cheeses and sometimes to differences in flavour. Conserving grass as silage, by comparison with hay, has no important effect on cheese sensory characteristics, except on colour, which is yellower with grass silage. Conversely, major differences in sensory characteristics were observed between cheeses made with milk produced by cows fed winter diets (based on hay and grass silage) or turned to pasture in the spring. Several recent experiments showed a significant effect of grass' botanical composition on cheese texture and flavour. Those effects are due to the presence in milk of specific molecules or structures directly induced by feeding (carotenes and terpenes) or produced by the animals (plasmin, fatty acids and casein micellar structures) according to their genetic or physiological characteristics or under the effect of specific diets. Milk / cheese / sensory characteristic / feeding / genetic characteristicRésumé -Effets des facteurs de production sur les caractéristiques sensorielles des fromages : une revue. Cette revue fait le point sur les connaissances acquises au cours des 10 dernières années sur les relations entre les facteurs de conduite des animaux (génétiques, physiologiques et alimentaires) et la qualité sensorielle des fromages. Chez la vache, avec des fabrications au lait entier, la race peut modifier les caractéristiques de texture des fromages. Cet effet est lié essentiellement aux différen-ces de composition chimique des laits et donc de gras/sec des fromages. Au sein d'une même race, des différences importantes de texture et de goût ont été observées en fonction des variants généti-ques de la caséine β (espèce bovine) et surtout α s1 (espèce caprine). Le stade physiologique n'a un effet marqué sur la couleur, la texture et le goût qu'en tout début ou en toute fin de lactation. En revanche, les mammites ont un effet négatif important sur les caractéristiques sensorielles des fromages. L'utilisation d'ensilage de maïs conduit toujours à des fromages plus blancs, et parfois à des différences de flaveur. Lorsqu'elle est correctement réalisée, la conservation de l'herbe sous forme * Corresponding author:...

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Section: Endogenous Enzymesmentioning

confidence: 99%

Relationships between ruminant management and sensory characteristics of cheeses: a review

Coulon

Delacroix-Buchet²,

Martin

et al. 2004

Lait

151

120

View full text Add to dashboard Cite

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“…They were soft goat cheeses of the Sainte Maure type, prepared from raw milk according to the traditional process previously described [12]. The manufacture invol ved very low rennet amounts, 0.06 mL-L-1 milk, and acidification of milk by mesophilic starters up to pH 4.3 before moulding (24 h).…”

Section: Cheesesmentioning

confidence: 99%

“…Preceding studies have determined its composition and the variation in composition during ripening, particularly as regards the evolution of the fat fraction, quantification and composition of total fatty acids, amounts of free fatty acids and of specifie goat aroma compounds [12]. In addition, a comparison of the properties of goat cheeses made from milks containing different cxs1-caseinvariants has been made through assessing the rheological properties of cheeses, which showed that their paracasein matrices were different [15].…”

Section: Introductionmentioning

confidence: 99%

Soft goat cheeses at different ripening stages: cheese structure, composition and non solvent water

Aimar

Michel

Graët

et al. 1999

Lait

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-Soft goat cheeses of the Sainte-Maure variety were studied at different ripening stages to characterise their microstructure in relation to their composition and water content. The intemalliquid phase of the cheeses was extracted by hydraulic pressure and analysed. Non solvent water (NSW) in cheese was calculated according to the method of van Boekel and Walstra from the concentration of sorne completely dissolved components such as potassium (K), sodium (Na) or 13-lactoglobulin (I3-Lg) in the liquid fraction compared to that in the whole cheese. The values obtained for NSW in the 7-d-old cheeses were 1.1, 0.8, 2.1 ss:' casein (CN) for K, Na and I3-Lg, respectively. A reduction in NSW values was observed during ripening, down to 0.6 gg " CN for K and Na and 1.3 ss:' CN for I3-Lg in the 58-d-old cheese. Total water content of cheese decreased during ripening from 4.7 to 1.9 g.g-I CN, so that the relative proportion of NSW to total water increased during ripening. Very different cheese microstructures were observed at the beginning and end of the ripening period. In the early stage of ripening the structure of cheese was loose, characterised by accelerated enzymatic reactions which developed in the aqueous phase as a result of proteolysis. A rapid decrease in the water content occurred due to evaporation at the cheese surface, facilitated by the easy movement of water from the inner part of cheese to the surface through the open and porous structure. During these early stages of ripening, pressing of the cheese led to high flow rates of Iiquid. When cheese total solids reached 600-650 g·kg-1 , which occurred after -43 d of ripening, the cheese microstructure became more compact. The residual water had a slower diffusion rate in the structure, as indicated by the lower variation in the cheese water content with time. Residual water was mainly non solvent. The proteolytic rate in the cheeses decreased, probably due to the lower content in solvent water. The kinetics of the pressing at this stage was characterised by a low flow rate. © InraJElsevier, Paris. Résumé -Caractérisation du fromage de chèvre à différents stades de maturation: structure du fromage, composition et détermination de l'eau non solvante. Des fromages de chèvre de type Sainte-Maure ayant des durées d'affinage de 7 à 58 j ont été caractérisés par leur microstructure, leur composition et leur teneur en eau afin de déterminer l'évolution se produisant au cours de l'affinage. La fraction liquide des fromages a été extraite par pressage hydraulique et analysée pour connaître la concentration des constituants se trouvant en solution dans les fromages. La comparaison de la concentration des solutés dans la fraction liquide et dans le fromage a permis de calculer la quantité d'eau non solvante du fromage relativement à deux types de constituants se trouvant entiè-rement à l'état soluble, des cations, le potassium (K) et le sodium (Na), et une protéine, la~-Iactoglobuline (~-Lg). L'eau non sol vante pour le K et le Na était respectivement de l,le...

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“…Par ailleurs, la libération de mono et diglycérides qui accompagne la lipolyse peut-être à l'origine d'un défaut d'amertume dans les fromages [24]. Toutefois, la flaveur caractéristique des produits laitiers caprins est due en grande partie à certains acides gras libres, notamment aux acides gras ramifiés 4-ethyl-C8 et 4-methyl-C8 [19,25] et une corrélation entre la lipolyse et la flaveur « chèvre » du lait a été montrée [5,19,22,25,31].…”

Section: Introductionunclassified

“…Les traitements thermiques (thermisation et pasteurisation) provoquent en revanche une diminution de l'activité lipasique des laits de chèvre [7,21]. Le niveau de lipolyse des fromages de chèvre augmente au cours de l'affinage [8,17,25], et la qualité sensorielle des fromages affinés semble liée à l'activité lipolytique de la flore de surface [17]. D'autres travaux ont montré l'influence du polymorphisme génétique de la caséine α S1 caprine sur le niveau de lipolyse des laits et la qualité sensorielle des fromages de chèvre à pâte molle [8,30] et à pâte pressée [8,22].…”

Section: Introductionunclassified

Lien entre le niveau de lipolyse du lait de chèvre et la qualité sensorielle des fromages au lait cru ou pasteurisé

Morgan¹,

Bodin

Gaborit³

2001

Lait

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-Link between goat milk lipolysis and sensorial quality of lactic goat cheeses made from raw or pasteurised milk. There is an important variability of the lipolysis level in goat milk, due to various physiological and breeding factors. The aim of this study was to evaluate the impact of these natural variations on the sensorial quality of fresh and ripened lactic goat cheeses. The effect of milk pasteurisation was also studied. The results show that the variation of the lipolysis level of goat milk do not have any significant effect on the sensorial quality of ripened cheeses. On the contrary, the sensorial quality of fresh cheeses is linked to the lipolysis level of milk. These results allowed us to recommend some means of controlling the sensorial quality of goat cheeses. For ripened cheeses, a satisfying sensorial quality could be obtained via the control of the technological parameters, notably the moisture in non-fat cheese at the demoulding. For fresh cheeses, the lipolysis level of milk should be checked before cheesemaking, and milks with high lipolysis levels should not be used. Pasteurisation of milk induced a decrease in the lipolysis level of cheeses. The use of pasteurisation led to a limitation of the appearance of organoleptic defects in ripened cheeses, but the overall flavour and odour of ripened cheeses made from pasteurised milk was also reduced compared to cheeses made from raw milk.goat milk / lipolysis / goat cheese / sensorial quality / pasteurisation Résumé -Il existe une importante variabilité du niveau de lipolyse du lait de chèvre en raison de divers facteurs liés à la physiologie de l'animal et aux conditions de production. L'objectif de cette étude était d'évaluer l'impact de ces variations naturelles sur la qualité sensorielle de fromages de chèvre lactiques (type bûchette) frais et affinés. L'incidence de la pasteurisation a également été étudiée. Les résultats montrent que le niveau de lipolyse du lait n'a pas d'effet significatif sur la qualité sensorielle des fromages affinés. En revanche, la qualité sensorielle des fromages frais est directement liée au niveau de lipolyse des laits. Ces résultats permettent d'envisager des actions de maîtrise de la qualité sensorielle des fromages de chèvre. Pour les fromages affinés, l'obtention d'une qualité sensorielle satisfaisante nécessite une maîtrise des paramètres technologiques et notamment le contrôle de l'humidité du fromage dégraissé au démoulage. Pour les fromages frais, un contrôle du niveau de lipolyse des laits mis en fabrication doit être réalisé et l'utilisation de laits présentant des niveaux élevés de lipolyse doit être évitée. L'utilisation de laits pasteurisés permet de réduire le niveau de lipolyse des fromages et la fréquence d'apparition des défauts organoleptiques pour les fromages affinés. Toutefois, la pasteurisation des laits conduit aussi à des fromages affinés ayant une flaveur globale et une odeur globale moins prononcées.lait de chèvre / lipolyse / fromage de chèvre / qualité sensorielle / pasteurisation

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Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening

Cited by 60 publications

References 16 publications

Relationships between ruminant management and sensory characteristics of cheeses: a review

Relationships between ruminant management and sensory characteristics of cheeses: a review

Soft goat cheeses at different ripening stages: cheese structure, composition and non solvent water

Lien entre le niveau de lipolyse du lait de chèvre et la qualité sensorielle des fromages au lait cru ou pasteurisé

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