Erratum to: Volatile compounds in Nanos cheese: Their formation during ripening and seasonal variation

Boltar, Iva; Majhenič, Andreja Čanžek; Jarni, Kristjan; Jug, Tjaša; Kralj, Mojca Bavcon

doi:10.1007/s13197-014-1603-4

Cited by 6 publications

(13 citation statements)

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“…Ketones have a unique flavour and aroma, conferring mushroom-like and ’sweet’ notes to cheese. In our study, ketones most probably served as precursors for other compounds, because their volume fractions varied throughout ripening, which is consistent with the research of other authors ( 43 , 44 ).…”

Section: Resultssupporting

confidence: 92%

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

Kostelac

Vrdoljak

Markov

et al. 2020

Food technol. biotechnol. (Online)

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Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, cheese in a sack is produced without the addition of starter cultures. Addition of beneficial probiotic cultures to numerous dairy products has documented advantages. Effects that the addition of probiotic bacteria to traditional cheese have on aroma compounds and sensory properties have not been fully investigated. The aim of this study is to determine the sensory properties and differences in the aromatic profiles between cheese samples ripened in a lambskin sack, produced traditionally without the addition of any starter culture, or with the addition of probiotic bacteria. Experimental approach. In this study, cheese in a sack was produced with the addition of probiotic cultures Lactobacillus plantarum B and L. lactis ssp. lactis S1. During ripening volatile aroma compounds were analysed with a solid-phase microextraction gas chromatography-mass spectrometry. Sensory properties were evaluated by trained tasters who are familiar with the traditional taste of the cheese from a sack. The results of aroma composition and taste scores were then compared using factorial and principal component analyses. Results and conclusions. Chromatography showed differences in the composition of aroma compounds and the sensory properties between the cheese produced with Lactobacillus starter cultures and the control cheese, traditionally produced without a starter culture. The addition of probiotic cultures L. plantarum B and L. lactis ssp. lactis S1 resulted in products with better sensory properties and chemical profile of volatile aromatic compounds. Novelty and scientific contribution. This study investigates the usage of naturally present probiotic cultures as starter cultures in cheese in a sack production. Their effects on aroma profiles and sensory characteristics have been compared for the first time using factorial and principal component analyses.

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Section: Resultssupporting

confidence: 92%

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

Kostelac

Vrdoljak

Markov

et al. 2020

Food technol. biotechnol. (Online)

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“…This ester was detected as common compound in all Feta cheeses from both mountainous areas of Greece and could be considered as a key characteristic compound of the traditional feta cheese (Bozoudi et al, 2018). Boltar et al (2015) highlighted a potential direct transfer between forage and milk for ethyl octanoate. According to Curioni and Bosset (2002), the different types of ethyl esters detected in pasture-derived cheese are known for their important role in the formation of a fruity character in the cheese.…”

Section: Ta B L Ementioning

confidence: 93%

Botanical composition and aroma compounds of semi‐arid pastures in Algeria

Senoussi

Schadt

Chenchouni

et al. 2020

Grass and Forage Science

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This study aims to determine the botanical composition of different pastures in a semiarid region of Algeria and investigate the aromatic profile of the characteristic plant species grazed by goats and sheep. At three pastures (1: montane area with spontaneous vegetation 'never cultivated before', 2: previously cultivated but set at rest, 3: cultivated, under cereal production), plants were sampled twice during April-May to determine plant composition. Based on dominance of fresh aerial biomass of each plant per pasture and consumption by dairy goats, 10 species (Atractylis humilis, Calendula arvensis, Filago pygmaea, Globularia alypum, Hordeum vulgare, Malva sylvestris, Plantago sp., Scolymus hispanicus, Sonchus asper and Thymus algeriensis) were selected and sampled once at flowering stage to characterize their aromatic profile. The odour-active compounds (OACs) of the selected species were extracted using steam distillation, then detected and identified using gas chromatography/mass spectrometry/olfactometry (GC/MS/O). The analysis of botanical composition revealed the presence of 70 species (29 in mountain, 40 in set at rest, 11 in cultivated pasture) belonging to 62 genera and 22 families, with dominance of Asteraceae species. A total of 86 different OACs were identified, including mainly terpenes (21) and aldehydes (18). Among the OACs, 19 different compounds have various odour notes including herbaceous, floral, sweet spicy, fried, mint, cooked, fruity, sulphur, sweet and unpleasant notes. The number of OACs and individual chemical classes differed significantly between selected species. Atractylis humilis contained more OACs than Scolymus hispanicus and Plantago sp., whereas Globularia alypum had higher number of OACs compared to Plantago sp. This study gave a general overview on plant aroma profile of semiarid pastures in Algeria and suggests that the aromatic profile of grazed plants in the pasture is determinant of the aromatic quality of dairy-derived foods which depends also on animal feed selection. | 283 SENOUSSI Et al. | INTRODUC TI ONCovering an area of nearly 2.4 million km 2 , Algeria is the largest country in Africa. Most of its lands are considered as drylands falling mostly under Saharan or semi-arid and arid climates, whereas only about 2% of the country area receive annual precipitations higher than 800 mm (Negm et al., 2020). These conditions are highly limiting crop yields and conditioning animal production that is mainly practiced in semiarid steppe rangelands (Fenni, 2013;Iñiguez, 2011). Eighty % of the Algerian area consists of barren lands, whereas 16.5%, c. 0.39 M km 2 , are agricultural lands of which 0.31 M km 2 are used for grazing and only 0.08 M km 2 for primarily crops and some forage production (Nedjraoui, 2001). Livestock comprises mainly sheep farming as cow breeding is more difficult and limited. According to FAOSTAT (2018), 79% of livestock are sheep, 14% goats and only 6% are cows. Although more intensive husbandry systems have been introduced in recent years, traditiona...

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“…Some esters, like ethyl ethanoate, ethyl-butanoate, ethyl lactate, propyl ethanoate, and 3-methylbutil ethanoate represent the main volatile compounds of Tulum cheese that ripens in an animal skin (Hayaloglu et al, 2007b). In addition to Tulum cheese, ester ethyls are the most common esters in the cheese in a sack (Vrdoljak, 2016) and other cheese types like Minas cheese (Corrëa Lelles Nogueira et al, 2005), Pirot kačkavalj (Milosavljević et al, 2010), Torta del Casar (Delgado et al, 2010), Ezine and Van Otlu Turkish cheeses (Hayaloglu and Karabulut, 2013a), Nanos cheese (Boltar et al, 2015), while methyl esters are dominant in the Turkish Civil cheese (Hayaloglu and Karabulut, 2013a). Vrdoljak (2016) mentions the following dominant esters during all ripening stages of the cheese in a sack during a 45-day ripening: ethyl-acetate, ethyl-butanoate, ethyl-caproate and 3-methylbutyl-ethanoate.…”

Section: Estersmentioning

confidence: 99%

“…Toluene was also identified in Feta cheese (Bintsis and Robinson, 2004) and Nanos cheese, which has a characteristic nutty flavor (Boltar et al, 2015). Styrene, which smells of plastic, is a usual compound in cheeses that ripen in an animal skin (Hayaloglu et al, 2007b;Hayaloglu and Karabulut, 2013a;Vrdoljak, 2016).…”

Section: Other Compoundsmentioning

confidence: 99%

Aromatic compounds of cheese ripening in animal skin: An overview

Vrdoljak¹,

Mikulec²,

Markov³

et al. 2018

JCEA

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The aroma of a cheese is one of the key quality parameters and signs of distinguishing certain cheese types by consumers. Therefore, the aim of this paper is review the existing knowledge of the aromatic profile of cheeses ripening in an animal skin. Cheeses that ripen in an animal skin and produced in similar technology in Croatia (mišina -cheese in a sack), in Bosnia and Herzegovina (Cheese in a sack (local name: mjeh), Montenegro (Cheese in a sack (local name: mjeh), Turkey (Tulum cheese), Lebanon (Darfiyeh cheese) and eastern Algeria (Bouhezza cheese). The specific characteristic of these cheeses is ripening in an animal skin, as in a sack (of ewe or goat). The aromatic profile of these cheeses has not been sufficiently investigated and has been conducted primarily on Tulum and to a smaller extent of Lebanese Darfiyeh cheese, and cheese in a sack. There is no data about other cheeses that ripen in an animal skin. Since very little research has been made on the aromatic profile of these cheeses, further research should be conducted.Keywords: animal skin, aromatic compounds, cheese, ripening Sažetak Aroma sira jedan je od ključnih parametara kvalitete i znakova raspoznavanja pojedine vrste sira od strane potrošača. Stoga je cilj ovog rada pregled postojećeg znanja o aromatskom profilu sireva, koji se proizvode na tradicionalan način i zriju u životinjskoj koži. Sirevi, koji zriju u životinjskoj koži i imaju sličnu tehnologiju, proizvode se u Hrvatskoj (Sir iz mišine), na području Bosne i Hercegovine (Sir iz mijeha), Crne Gore (Sir iz mijeha), Turske (Tulum sir), Libanona (Darfiyeh) i istočnog , 2018, 19(2), p.318-334 318 Alžira (Bouhezza sir). Specifičnost ovih sireva je zrenje u životinjskoj koži, odnosno mišini (ovčjoj, kozjoj). Aromatski profil navedenih sireva je slabo istražen, a istraživanja su najvećim dijelom provedena na Tulum siru i manjim dijelom na libanonskom Darfiyeh siru, siru iz mišine, dok za ostale sireve,koji zriju u životinjskoj koži nema nikakvih podataka. Obzirom da je vrlo malo istraživanja o aromatskom profilu ovih sireva do sada napravljeno, potrebno je provoditi daljnja istraživanja u ovom pravcu.2.2154 Journal of Central European Agriculture

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Erratum to: Volatile compounds in Nanos cheese: Their formation during ripening and seasonal variation

Cited by 6 publications

References 0 publications

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

Botanical composition and aroma compounds of semi‐arid pastures in Algeria

Aromatic compounds of cheese ripening in animal skin: An overview

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