Effect of Pasteurization of Ewe's Milk and Use of a Native Starter Culture on the Volatile Components and Sensory Characteristics of Roncal Cheese

Ortigosa, M.; Torre, P.; Izco, Jesús

doi:10.3168/jds.s0022-0302(01)70161-0

Cited by 82 publications

(85 citation statements)

References 24 publications

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“…Hydrocarbons are secondary products of lipid autooxidation. They do not make a major contribution to the aroma, but may serve as precursors to other aroma compounds (ORTIGOSA et al 2001). Hydrocarbons have been frequently reported in many cheeses, although usually at low concentrations (CARBONELL et al 2002).…”

Section: Identification Of Aroma Compounds In Niva Cheesementioning

confidence: 99%

“…Their perception thresholds are very low and they are probably involved in the final aroma of mould cheeses. ORTIGOSA et al (2001) consider them to be indispensable to achieve the characteristic aroma of white mould cheese, QIAN et al (2002) introduce methional and dimethyl trisulfide as important compounds contributing to the blue cheese aroma.…”

Section: Identification Of Aroma Compounds In Niva Cheesementioning

confidence: 99%

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Solid-phase microextraction for analysis of mould cheese aroma

Vítová¹,

Loupancová²,

Zemanová³

et al. 2006

Czech J. Food Sci.

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Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. The extraction conditions were very mild, which minimises thermal, mechanical, or chemical modification of the sample; the method is rapid, simple, and cheap. In total, 54 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids, and 4 sulphur compounds. These aroma compounds were quantified and subsequently the changes in the concentrations of them were studied throughout the ripening period. Most of the volatile compounds identified were present at all stages of the cheese ripening, their amounts changing significantly, however, in most cases the final concentration in the ripe cheeses was similar to the initial concentration in the unripe cheese.  

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Section: Identification Of Aroma Compounds In Niva Cheesementioning

confidence: 99%

Section: Identification Of Aroma Compounds In Niva Cheesementioning

confidence: 99%

Solid-phase microextraction for analysis of mould cheese aroma

Vítová¹,

Loupancová²,

Zemanová³

et al. 2006

Czech J. Food Sci.

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“…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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-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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“…The diversity in the microbial flora of raw milk contributes to the peculiar sensory features among this kind of traditional products. Indeed, many of the characteristics desired by consumers are not present or are far less evident in products from pasteurized milk [12].…”

Section: Journal Of Food Qualitymentioning

confidence: 99%

Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus

Bozoudi¹,

Agathokleous²,

Anastasiou³

et al. 2017

Journal of Food Quality

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The purpose of this study was to characterize the autochthonous microbiota of Cypriot Trachanas, a traditional fermented ewes' milk product. For this reason, 12 samples of raw and fermented milk as well as natural starter culture were collected in order to count, isolate, and identify the main species present during Trachanas fermentation. In total, 198 colonies were retrieved and 163 were identified by sequencing analysis at species level. Lactic acid bacteria (LAB) were the predominant group, followed by yeasts. Lactococcus, Lactobacillus, and Enterococcus were frequently isolated from raw milk, and Lactobacillus casei/paracasei predominated in the starter culture. Lactococcus lactis was isolated in high frequency (27.9% of the isolates) at the beginning, while Lactobacillus spp. (20%) and Saccharomyces unisporus (17.9%) were isolated at the end of fermentation. After assessing their technological potential, selected strains could be used as starters to ferment milk for artisanal Trachanas production.

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Effect of Pasteurization of Ewe's Milk and Use of a Native Starter Culture on the Volatile Components and Sensory Characteristics of Roncal Cheese

Cited by 82 publications

References 24 publications

Solid-phase microextraction for analysis of mould cheese aroma

Solid-phase microextraction for analysis of mould cheese aroma

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

Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus

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