Goat Cheese Flavor: Sensory Evaluation of Branched‐Chain Fatty Acids and Small Peptides

Salles, Christian; Sommerer, Nicolas; Septier, Chantal; Issanchou, Sylvie; Chabanet, Claire; Garem, Anita; Quéré, Jean‐Luc Le

doi:10.1111/j.1365-2621.2002.tb10686.x

Cited by 74 publications

(51 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Despite the very low level of 4-ethyloctanoic acid, it was perceived with medium intensity, probably due to its low threshold value. These findings agree with other authors [32]. Butanoic acid, associated by sniffers with rancid cheese, has also been reported in several unripened and ripened cheeses, and is a common constituent of cheese flavour [30].…”

Section: Characterisation Of Volatile Compoundssupporting

confidence: 92%

See 1 more Smart Citation

Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses

Povéda

Sánchez‐Palomo

Pérez-Coello

et al. 2008

Dairy Sci. Technol.

View full text Add to dashboard Cite

-The volatile compounds of several semi-hard goat's milk cheeses from different regions of Spain were isolated by Steam Distillation Extraction (SDE) and analysed by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Sniffing. About 50 volatile compounds were identified from GC-MS analysis. Of these, the compounds contributing most to cheese aroma were short-chain fatty acids, especially 3-methylbutanoic acid (sweat, acid, rancid), a large number of ketones (dairy, cooked), some lactones including δ-decalactone (fruity), ethyl esters of hexanoic and dodecanoic acid (fruity), some benzene compounds including phenylacetaldehyde (dry fruit) and also 1-hexanol (green). Principal Component Analysis of the volatile compounds distinguished four cheeses from the rest in terms of their different content in some volatile compounds, i.e., 2-phenylethanol, decanoic acid ethyl ester, 2-pentadecanone, octanoic acid, tetradecanoic acid, 3-hydroxy-2-butanone, 2-heptanone, 2-nonanone and 2-heptanol. A good correlation between some sensory attributes and specific volatile compounds was observed, e.g., medium-chain fatty acids (octanoic, decanoic and tetradecanoic acids) correlated positively (P < 0.05) with animal odour.goat cheese / volatile compounds / GC-MS / olfactometry / sensory attributes Résumé -Composés volatils, profil olfactométrique et évaluation sensorielle de fromages dechèvre espagnols à pâte semi-dure. Les composés volatils de plusieurs fromages de chèvre à pâte semi-dure de différentes régions d'Espagne ont été extraits par distillation à la vapeur et analysés par chromatographie en phase gazeuse couplée à la spectrométrie de masse (CG-SM) et par chromatographie en phase gazeuse-sniffing. Environ 50 composés volatils ont été identifiés par CG/SM. Parmi ceux-ci, les composés trouvés comme contribuant le plus à l'arôme du fromage ont été les acides gras à courte chaîne, en particulier l'acide 3-méthylbutanoïque (doux, acide, rance), un grand nombre de cétones (lait, cuit), quelques lactones incluant la δ-decalactone (fruité), les esters d'éthyle d'acide hexanoïque et dodecanoïque (fruité), quelques composés benzèniques incluant le phénylacétaldéhyde (fruit sec) et aussi l'1-hexanol (vert). L'analyse en composantes principales des composés volatils a distingué 4 fromages, ayant par rapport aux autres des teneurs différentes en quelques composés volatils, à savoir le 2-phényléthanol, l'ester d'éthyle d'acide decanoïque, la 2-pentadecanone, l'acide octanoïque, l'acide tetradecanoïque, la 3-hydroxy-2-butanone, la 2-heptanone, la 2-nonanone et le 2-heptanol. Une bonne corrélation était observée entre certains attributs sensoriels et certains composés volatils spécifiques, par exemple les acides gras à chaîne moyenne (octanoïque, decanoïque et tetradecanoïque) étaient positivement corrélés (P < 0,05) avec l'odeur animale.fromage de chèvre / composés volatils / CG-SM / olfactométrie / attributs sensoriels

show abstract

Section: Characterisation Of Volatile Compoundssupporting

confidence: 92%

“…4-Methyloctanoic and 4-ethyloctanoic acids have been found to be the main volatile compounds responsible for the goat flavour and they are perceived at very low concentration [7,32].…”

Section: Introductionmentioning

confidence: 99%

Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses

Povéda

Sánchez‐Palomo

Pérez-Coello

et al. 2008

Dairy Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…Only one branched-chain, 2-ethyl-hexanoic acid, and one unsaturated, 9-octadecenoic acid, were detected. Although 4-methyl-and 4-ethyl-octanoic acids have been considered by different authors as characteristic of goat's cheese [16,31], these acids were not detected in any of these artisanal Palmero cheese samples studied.…”

Section: Resultsmentioning

confidence: 69%

Components detected by headspace-solid phase microextraction in artisanal fresh goat’s cheese smoked using dry prickly pear (Opuntia ficus indica)

Guillén¹,

Ibargoitia²,

Sopelana³

et al. 2004

Lait

View full text Add to dashboard Cite

-The study of the headspace components of six different samples of hand-made fresh goat's cheese smoked with dry prickly pear (Opuntia ficus indica) smoke, protected by the Palmero Denomination of Origin, was carried out. These cheeses were manufactured by six different artisans from the Island of Palma. In spite of this cheese not being a ripened cheese, more than 330 components were detected, by means of solid phase microextraction using a polyacrylate fiber followed by gas chromatography/mass spectrometry. The cheese's exterior region was the richest in components because in addition to the characteristic cheese components it also contained all those adsorbed smoke components which had not reacted with the cheese components. The cheese's interior region was the poorest in components because only some of the smoke components had diffused towards the interior. Branched acids associated with goat's cheese flavor were not detected. In spite of the different smoking degree in the samples studied, homogeneous proportions of the main smoke phenolic derivatives were observed. Likewise, although differences in the absolute concentrations of acids were observed, fairly homogeneous proportions of the main acids were found. The absence of terpenes and sesquiterpenes and the presence of some nitrogen derivatives as well as of syringol derivatives in significant concentrations, together with characteristic proportions of phenolic derivatives, allow one to distinguish this Palmero cheese from that smoked with pine needles.Opuntia ficus indica / smoked fresh goat cheese / volatile component / solid phase microextraction / gas chromatography-mass spectrometry Résumé -Composés volatils des fromages de chèvre frais fumés à la fumée de figuier de Barbarie (Opuntia ficus indica) détectés par microextraction en phase solide. Six échantillons de fromages de chèvre frais artisanaux protégés par l'Appellation d'Origine de Palmero, fabriqués par six artisans de l'île de Palma et fumés avec de la fumée de figuier de Barbarie (Opuntia ficus indica), sont analysés pour leur teneur en composés volatils. Bien que ces fromages ne soient pas affinés, plus de 330 composés volatils sont détectés après microextraction en phase solide sur fibre polyacrylate couplée à de la chromatographie gaz/spectrométrie de masse. La zone externe du fromage est la plus riche en composés, car elle contient tous les composés de fumée adsorbés qui n'ont pas réagi avec les composés spécifiques au fromage, en plus des composés caractéristiques au fromage. La zone interne du fromage est la plus pauvre en composés, en effet seuls quelques composés de fumée ont diffusé vers l'intérieur. Les acides gras ramifiés associés à la flaveur fromage de chèvre n'ont pas été détectés. Malgré leur degré variable de fumage, les échantillons étudiés contiennent des proportions analogues en dérivés phénoliques majeurs de la fumée. De même, des proportions voisines en acides gras majoritaires sont trouvées, malgré des différences dans les concentrations absolues en acides gr...

show abstract

“…Goat milk is a complete food with perceived health advantages now that the 'goaty' flavor has gradually been reduced in a cost-effective way by adding -and -cyclodextrins (GFW, 2004;Sallies, 2002;Young, et al, 2012). Heat treatments can affect milk in several ways such as changes in the acidity and pH of milk due to the loss of CO 2 , the transfer of calcium and phosphate to the colloidal state and the degradation of lactose (Laleye, et al, 2008;Sanchez-Macias, et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Comparative study on the heat stability of goat milk and cow milk

Wang

Yingguo

Wang

2015

IJAR

View full text Add to dashboard Cite

We investigated differences between goat and cow milk by exploring the factors influencing milk stability by testing the heat coagulation time. Heat-stable milk samples were characterized by a higher pH, a lower heating temperature, a lower calcium concentration, a higher concentrations of EDTA-2Na, phosphate and citrate. However the sucrose concentration caused different patterns of heat stability. The heat stability of milk increased as the sucrose concentration increased from 10% to 30%, then decreased as it rose above 30%. Compared with cow milk, goat milk is less stable to heat treatments being affected by pH, heating temperature, and the addition of calcium chloride, disodium EDTA, disodium hydrogen phosphate, and sucrose. After adding sodium citrate, the heat stability of goat milk was better than that of cow milk, with ANOVA results indicating a statistically significant difference.

show abstract

Goat Cheese Flavor: Sensory Evaluation of Branched‐Chain Fatty Acids and Small Peptides

Cited by 74 publications

References 35 publications

Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses

Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses

Components detected by headspace-solid phase microextraction in artisanal fresh goat’s cheese smoked using dry prickly pear (Opuntia ficus indica)

Comparative study on the heat stability of goat milk and cow milk

Contact Info

Product

Resources

About