Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey

Salum, Pelin; Gövce, Gökçe; Kendirci, Perihan; Baş, Deniz; Erbay, Zafer

doi:10.1016/j.idairyj.2018.07.011

Cited by 38 publications

(31 citation statements)

References 41 publications

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“…Ketones were the largest group (34% of all compounds). They are formed as a result of ß-oxidation and decarboxylation of free fatty acids, and are among the most important compounds determining the palatability of cheese [ 58 ]. Their content in the cheese decreased significantly ( p < 0.05) during storage (from 32.68% in the fresh cheese to 14.29% at the end of the product’s shelf-life).…”

Section: Resultsmentioning

confidence: 99%

“…Esters are important compounds influencing the aroma bouquet of cheese due to their low odor thresholds. The effect of the esters on the aromatic bouquet of cheeses may be positive (they are able to mask unpleasant off-flavors and off-odors resulting from high concentrations of short-chain fatty acids, methyl ketones, and amines) or negative (high concentrations of esters can cause defects in the palatability of cheese, i.e., fruity off-flavors) [ 58 ].…”

Section: Resultsmentioning

confidence: 99%

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Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids

Dopieralska

Barłowska

Teter

et al. 2020

Animals

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This study investigated changes in the proximate chemical composition and profiles of fatty acids and volatile compounds of 12 smoked cheeses made from the milk of native Polish cow breeds used in Beskid Niski. Analyses were performed during the shelf life i.e., in the 1st, 21st, 42nd and 69th day of storage. Studies have shown that thanks to smoking and vacuum-packing, the chemical composition of cheese remained stable throughout the whole shelf-life. Up until the 21st day of storage, there were no statistically significant changes in the profile of fatty acids as well as volatile compounds. Changes were observed only after the mentioned storage time. After 21 days, there was a significant (p < 0.05) and steady decrease (up to day 69) in the proportion of odd-chain (by about 36%), branched-chain (by about 17%) and unsaturated fatty acids (by slightly over 1%). Among unsaturated fatty acids (p < 0.05), however, there was a significant increase in the proportion of monounsaturated fatty acids (by 5%) and a decrease in polyunsaturated fatty acids of nearly 12%. Storage lowered (by 47% in the 69th day of storage) the content of the conjugated linoleic acids (CLA), as well as lowered the n6 to n3 fatty acids ratio. During the 69 days of storage, the content of carboxylic acids increased to more than 50%. In the period from the 42nd to 69th day of cheese storage, the content of butyric acid and hexanoic acids increased twofold, whereas that of octanoic acid increased more than tenfold. Fifty-four volatile compounds were identified in the cheese. The largest group was ketones (34%), whose level decreased during storage, with 2-butanone, 3-hydroxy- (acetoin) and 2-butanone predominating. The research found that due to their low odor threshold, carboxylic acids may have negatively affected the flavor profile of the cheese.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids

Dopieralska

Barłowska

Teter

et al. 2020

Animals

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“…The intensity of each sensory attribute was scored on an 11‐point intensity scale (range: 0 = very low intensity, 5 = medium intensity, 10 = strong intensity). The sensory attribute descriptors were determined by discussion during the training process and by referencing the literature (Poveda, Sánchez‐Palomo, Pérez‐Coello, & Cabezas, 2008; Salum et al., 2018).…”

Section: Methodsmentioning

confidence: 99%

“…The goat milk cake originated in the Shilin and Jianchuan regions of the Yunnan–Kweichow Plateau, a low‐latitude area with a mild and humid‐subtropical monsoon climate that is suitable for the development of animal husbandry and supplies a variety and abundance of microorganisms required for the production of goat milk cake (Sun et al., 2014; Wang, Guo, & Huang, 2017). The local raw materials, traditional processing method, and microbial diversity contribute to the characteristic sensory attributes of Yunnan goat milk cake (Salum, Govce, Kendirci, Bas, & Erbay, 2018).…”

Section: Introductionmentioning

confidence: 99%

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

Tian

Sun

et al. 2020

Journal of Food Science

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To identify the key aroma compounds in Yunnan goat milk cake, seven varieties of milk cake samples were subjected to sensory analysis and gas chromatography‐mass spectrometry (GC‐MS), gas chromatography‐olfactometry (GC‐O), aroma recombination, omission, and addition tests. The GC‐MS results revealed 53 compounds with aroma characteristics in all the samples. A further comparison of odor activity values and aroma intensities (AI) revealed 25 of these compounds as the initial key aroma compounds. The contributions of these key aroma compounds to the sensory attributes were determined using a partial least squares regression. Of these compounds, 2‐heptanone and 2‐nonanone were closely related to the “milky” and “cheesy” attributes and were highly abundant in the samples from Kunming. Fatty acids, including butanoic acid, hexanoic acid, octanoic acid, and decanoic acid, were the most abundant compounds detected in the milk cakes. These fatty acids were closely related to the “rancid” and “animalic (goat)” attributes and were largely detected in the samples from Dali Dengchuan and Dali Xiaguan. Sensory‐directed aroma recombination, omission, and addition tests further validated the important contributions of ethyl butyrate, benzaldehyde, 3‐methyl‐1‐butanol, 2‐heptanone, hexanoic acid, and octanoic acid to the overall sensory properties. Moreover, ethyl butyrate, benzaldehyde, and 2‐heptanone, when added, had evident inhibitory or masking effects on the AI of “sour,” “rancid,” and “animalic (goat)” attributes. Practical Application Goat milk cake is a popular acid‐curd cheese in Yunnan, China, however, our limited knowledge to its key aroma compounds restricts its development and industrial production. In this study, a sensory‐directed flavor analysis was used to characterized the key aroma compounds of Yunnan goat milk cake, which will help to enhance our understanding on the flavor profile of Yunnan goat milk cake and provide a reference for optimizing the flavor feature and organoleptic quality of this fresh goat cheese.

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“…Important parameters, influencing the purchasing attractiveness of cheeses are organoleptic characteristics that create individual characteristics of a product and its distinctive features, typical for a concrete region [8,9]. It is necessary to establish a connection between certain keeping conditions, genetic factors and organoleptic parameters [10] for managing the technological process and obtaining Dutch cheese of the stable quality for managing marketing strategies.…”

Section: Introductionmentioning

confidence: 99%

Research of Organoleptic Parameters of Dutch Cheese, Produced From Milk of Cows of Different Breeds

Назаренко

Ладыка

Opara

et al. 2019

EUREKA: Life Sciences

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The aim of this research is to study an influence of types of different breeds of milk cows on organoleptic properties of Dutch cheese at different rations of their food. It allows to receive cheese with prognosticated quality characteristics and to manage marketing strategies at cheese realization. The work presents the results of studying organoleptic properties of Dutch cheese, produced of milk of cows of different breeds, traditionally bred in the Northern-Eastern region of Ukraine. For studying an influence of cows feeding on exclusive properties of hard cheese, traditional food rations of cows were added with forages of a silage-hay type with Lucerne as a main source of proteins (44 % of the daily norm). Rations were practically identical with traditional ones by the content of energy and main food value factors and in general corresponded to norms of cows feeding. It has been demonstrated, that the high mark of cheese, up to 45 points for the taste and smell and total point mark 99 of 100 possible was obtained as a result of changing food rations at the expanse of introducing Lucerne silage in them. The data on optimization of food rations of certain cow breeds allow managing quality characteristics of milk and products of and are expedient for making cheese with unique regional characteristics. At conducting the comparative organoleptic assessment, there has been revealed a distinct dependence between a point mark of quality parameters of cheese on a breed of milk cows, and also on food rations of them. At the silage-hay food ration of animals, the received Dutch cheese had higher quality characteristics after 60 days of storage than cheese samples, obtained of cow milk at the traditional food ration.

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Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey

Cited by 38 publications

References 41 publications

Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids

Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

Research of Organoleptic Parameters of Dutch Cheese, Produced From Milk of Cows of Different Breeds

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