Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses

Horne, John K.; Carpino, S.; Tuminello, L.; Rapisarda, Teresa; Corallo, L.; Licitra, G.

doi:10.1016/j.idairyj.2004.10.007

Cited by 37 publications

(30 citation statements)

References 40 publications

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“…The same compounds were detected in Tulum cheese (Hayaloglu et al, 2007) and in Queso Ibores ripened cheese (Delgado et al, 2011). Previous studies on the aroma profile of cow's milk ripened Ragusano, sheep's milk ripened Piacentunu Ennese and goat's milk Spanish ripened cheeses described butanoic and hexanoic acids to have rancid/dirty sock and sweaty perception, in that order (Carpino et al, 2004;Horne et al, 2005;Poveda et al, 2008). Hexanoic and octanoic acids were found as common compounds.…”

Section: Volatile Compounds Of Farmhouse Bouhezza Cheese By Smart Nossupporting

confidence: 63%

“…In comparison with Turkish Tulum cheese, wich is also ripened in a goatskin bag, nine esters detected in farmhouse Bouhezza cheeses, were also found in Tulum (ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, n-propyl acetate, propyl hexanoate, 2-methyl-propyl acetate and 3-methyl-butyl butanoate) (Hayaloglu et al, 2007). Furthermore, ethyl ester of butanoic and hexanoic acids smelled like apple and orange notes, respectively, were also present in ripened cheeses made of both cow's and ewe's milks (Carpino et al, 2004;Horne et al, 2005). Ester chemical class that was responsible for fruity and floral notes in cheeses (Horne et al, 2005).…”

Section: Volatile Compounds Of Farmhouse Bouhezza Cheese By Smart Nosmentioning

confidence: 89%

“…Furthermore, ethyl ester of butanoic and hexanoic acids smelled like apple and orange notes, respectively, were also present in ripened cheeses made of both cow's and ewe's milks (Carpino et al, 2004;Horne et al, 2005). Ester chemical class that was responsible for fruity and floral notes in cheeses (Horne et al, 2005). is generated by esterification and alcoholysis enzymatic reactions (Liu et al, 2004).…”

Section: Volatile Compounds Of Farmhouse Bouhezza Cheese By Smart Nosmentioning

confidence: 99%

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Use of Smart Nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese Bouhezza

Hamama¹,

Carpino²,

Rapisarda³

et al. 2016

Emir. J. Food Agric

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Section: Volatile Compounds Of Farmhouse Bouhezza Cheese By Smart Nossupporting

confidence: 63%

Section: Volatile Compounds Of Farmhouse Bouhezza Cheese By Smart Nosmentioning

confidence: 89%

Section: Volatile Compounds Of Farmhouse Bouhezza Cheese By Smart Nosmentioning

confidence: 99%

See 1 more Smart Citation

Use of Smart Nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese Bouhezza

Hamama¹,

Carpino²,

Rapisarda³

et al. 2016

Emir. J. Food Agric

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“…The difference might have arisen from lipases in artisanal rennet that were not present in the commercial rennet. Horne et al (2005) reported that artisanal cheese had greater frequency of hexanoic acid than the industrial cheese and a wild LAB strain from the raw milk or lipases in artisanal rennets might have caused this difference.…”

Section: Changes During Production and Ripeningmentioning

confidence: 99%

Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

Ercan

Korel

Yüceer

et al. 2011

Journal of Dairy Science

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Characterization of traditional cheeses is important for the protection of diversity of tradition and contributing baseline data for further research and quality control. Sepet cheese is a traditional cheese and specific to the Aegean region of Turkey. In this study, 52 Sepet cheese samples were analyzed to characterize the physicochemical, textural, volatile compounds, and sensory profiles. The changes in the physicochemical and volatile compositions were investigated during production and ripening periods. The average dry matter (DM; 55.16%), fat-in-DM (45.80%), protein (29.18%), salt-in-DM (12.88%), water activity (0.83), pH (5.50), titratable acidity (1.69%), ripening and lipolysis indices (11.06 and 6.36), firmness (212.20 N), springiness (0.62), cohesiveness (0.57), adhesiveness (0.48 Nmm), and chewiness (66.87 N) values of Sepet cheese samples were determined. Hexanoic, octanoic, decanoic, and butyric acids, which were responsible for the cheesy, waxy, goaty odors, were the most abundant volatile compounds in these cheeses. Most of the volatile compounds increased significantly during production and ripening. Significant changes in most of the physicochemical characteristics were observed up to the third month of ripening. As a result of the descriptive sensory analysis, Sepet cheeses were described with descriptors such as free fatty acid, animal like, sulfurous, creamy, cooked, and whey, and aromatics with high salty basic taste.

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“…The native microorganisms and indigenous milk enzymes are main contributors for the formation of the characteristic aroma components in cheese. Heat treatment of milk prior to cheese making had an effect on microbial flora, proteolysis, free amino acids, free fatty acids, volatile fractions and sensory characteristics [6,12,17,26,31,39]. However, heat treatment of milk prior to cheese making is an essential process in many cheeses due to the presence of undesirable microorganisms which causes some defects in texture and flavour.…”

Section: Introductionmentioning

confidence: 99%

Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi-type cheese

Hayaloğlu

Brechany

2007

Lait

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-Malatya cheese, a farmhouse Halloumi-type cheese, was made from raw or pasteurized milk and the curds were scalded in hot whey at 60, 70, 80 or 90 o C. After ripening for 30 or 90 d, the cheeses were analyzed for characterization of volatile composition. One hundred and two volatile compounds including 11 acids, 13 esters, 15 ketones, 6 aldehydes, 26 alcohols, 2 lactones, 5 sulfur compounds, 5 terpenes and 19 miscellaneous compounds were identified using solid phase micro extraction and gas chromatography-mass spectrometry. The use of raw milk in the manufacture enriched the volatile profile of the cheese and the majority of volatiles were more abundant in raw milk cheeses than in pasteurized milk cheeses. The cheeses made with raw milk contained higher levels of acids, esters and lactones and lower levels of aldehydes and sulfur compounds than did the cheeses made from pasteurized milk. Principal component analysis (PCA) was applied to simplify interpretation of the GC-MS data and distinguished the raw and pasteurized milk cheeses on the plot. The samples were also classified based on scalding temperature by PCA, but no regular distribution was observed. The results suggest that the pasteurization of cheese milk had a greater effect on volatile composition of cheese than scalding temperature of the curd. Résumé -Influence de la pasteurisation du lait et de la température de cuisson sur les composés volatils du Malatya, fromage fermier de type Halloumi. Du Malatya, un fromage fermier de type Halloumi, a été fabriqué à partir de lait cru et de lait pasteurisé, et les caillés obtenus ont été cuits dans du lactosérum chauffé à 60, 70, 80 ou 90 °C. Après 30 ou 90 jours d'affinage, la composition en volatils des fromages a été caractérisée. Cent deux composés volatils incluant 11 acides, 13 esters, 6 aldéhydes, 26 alcools, 2 lactones, 5 composés soufrés, 5 terpènes et 19 composés divers ont été identifiés par micro-extraction en phase solide et chromatographie gazeuse couplée à la spectrométrie de masse (CG-MS). L'utilisation du lait cru pour la fabrication a abouti à un profil en volatils plus riche et la majorité des volatils étaient présents en quantité plus importante dans les fromages au lait cru par rapport aux fromages au lait pasteurisé. Les fromages au lait cru contenaient des teneurs plus élevées en acides, esters et cétones, et des teneurs moins élevées en aldéhydes et composés soufrés. Une analyse en composante principale (ACP) a permis de simplifier l'interprétation des données de CG-MS et de différencier les fromages au lait cru des fromages au lait pasteurisé. Les échantillons ont également été classifiés sur la base de la température de cuisson par ACP, mais aucune distribution régulière n'a pu être observée. Ces résultats suggèrent que la pasteurisation du lait de fabrication a un effet sur la composition en volatils plus marqué que celui de la température de cuisson du caillé.pasteurisation / lait cru / Malatya / composé volatil / cuisson du caillé / arôme

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Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses

Cited by 37 publications

References 40 publications

Use of Smart Nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese Bouhezza

Use of Smart Nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese Bouhezza

Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi-type cheese

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Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses

Cited by 37 publications

References 40 publications

Use of Smart Nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese Bouhezza

Use of Smart Nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese Bouhezza

Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi-type cheese

Contact Info

Product

Resources

About

Use of Smart Nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese Bouhezza

Use of Smart Nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese Bouhezza