Identification of volatile aroma compounds in processed cheese analogues based on different types of fat

Abstract

The simple and rapid solid-phase micro-extraction method using gas chromatography was used for the identification and quantification of volatile aroma compounds in various types of processed cheese analogues produced from different types of fat (butter, butter oil, coconut oil, palm oil, and sunflower oil). In total, 31 organic compounds belonging to five chemical groups were identified, with the alcohols and fatty acids quantitatively predominant. The contents of the aroma compounds (the so-called aroma profiles) of the analogues and corresponding fats used as raw materials were compared. Significant differences (p < 0.05) were found between samples. The highest total content of aroma compounds was found in coconut oil analogue ((547.30 ± 9.82) mg kg−1), the lowest in palm oil analogue ((372.01 ± 16.16) mg kg−1). The concentrations of aroma compounds in fats were substantially lower (p < 0.05) than in analogues. Hence, the largest number of aroma analogues came from Edam cheese used for production as a protein source.

Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds

“…Studies on the aroma and sensory properties of processed cheeses supplemented with pseudocereals or other ingredients have attracted increasing attention in recent years. The evaluation of the identified volatile compounds revealed that these compounds were similar to those reported in the literature for certain types of cheeses and pseudocereals (Jung et al 2021;Song et al, 2021;Sunesen et al, 2002;Vítová et al, 2012). Sunesen et al (2002) identified 28 volatile compounds in processed cheese samples stored in different conditions.…”

“…The researchers also reported significantly increased levels of octane and aldehydes (including hexanal, heptanal, octanal, and nonanal) and decreased levels of 2-pentyl-furan in processed cheese samples stored in light than in processed cheese samples stored in the dark. In another study by Vítová et al (2012), a total of 31 volatile compounds were determined in processed Edam cheese analogs on the basis of different types of fat. Among the volatile compounds, alcohols and fatty acids were predominant.…”

Validation of SPME-GC-FID Method for Determination of Fragrance Allergens in Selected Cosmetic Products

“…The application of six extraction times (5,10,15,20,30, and 40 min) was tested to find the optimum for extraction and preconcentration of aimed fragrances by DVB-PDMS fiber. As illustrated in Fig.…”