Mechanisms of formation of aroma compounds in milk and milk products

Forss, D. A.

doi:10.1017/s0022029900020768

Cited by 116 publications

(72 citation statements)

References 54 publications

(36 reference statements)

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“…Les faibles liens observés entre la flaveur et la teneur en acides gras libres à plus de 8 carbones confirment les observations déjà faites par Forss (1979) sur le cheddar.…”

Section: Discussion Et Conclusionunclassified

Caractérisation de l'emmental français "grand-cru". II. Analyses sensorielles

Berdagué

Grappin

Chaillet

et al. 1990

Lait

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“…Les faibles liens observés entre la flaveur et la teneur en acides gras libres à plus de 8 carbones confirment les observations déjà faites par Forss (1979) sur le cheddar.…”

Section: Discussion Et Conclusionunclassified

Caractérisation de l'emmental français "grand-cru". II. Analyses sensorielles

Berdagué

Grappin

Chaillet

et al. 1990

Lait

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“…It is used in the discriminant models because its concentration in the winter samples produced with milk stored at the coldest temperature is lower. Alkyl pyrazines have been recognised as important trace flavour components of a large number of heated foods and are believed to form as a result of the Maillard non-enzymatic browning reaction and Strecker degradation reactions [46,47] and their presence in cheese is well documented. [23,48 -51] Heterocyclic compounds may also originate wileyonlinelibrary.com/journal/jms enzymatically in fruits and vegetables and during the ripening of cheese.…”

Section: Discriminant Peaksmentioning

confidence: 99%

PTR‐TOF‐MS and data‐mining methods for rapid characterisation of agro‐industrial samples: influence of milk storage conditions on the volatile compounds profile of Trentingrana cheese

et al. 2010

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Proton transfer reaction-mass spectrometry (PTR-MS), a direct injection mass spectrometric technique based on an efficient implementation of chemical ionisation, allows for fast and high-sensitivity monitoring of volatile organic compounds (VOCs). The first implementations of PTR-MS, based on quadrupole mass analyzers (PTR-Quad-MS), provided only the nominal mass of the ions measured and thus little chemical information. To partially overcome these limitations and improve the analytical capability of this technique, the coupling of proton transfer reaction ionisation with a time-of-flight mass analyser has been recently realised and commercialised (PTR-TOF-MS). Here we discuss the very first application of this new instrument to agro-industrial problems and dairy science in particular. As a case study, we show here that the rapid PTR-TOF-MS fingerprinting coupled with data-mining methods can quickly verify whether the storage condition of the milk affects the final quality of cheese and we provide relevant examples of better compound identification in comparison with the previous PTR-MS implementations. In particular, 'Trentingrana' cheese produced by four different procedures for milk storage are compared both in the case of winter and summer production. It is indeed possible to set classification models with low prediction errors and to identify the chemical formula of the ion peaks used for classification, providing evidence of the role that this novel spectrometric technique can play for fundamental and applied agro-industrial themes.

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“…Thus, the increase in total FFA levels on increasing ripening temperature from 8 to 12°C was due to increases in the levels of FFA within each of the short-medium-and longchain FFA classes; however, the greatest relative increase was again observed for short-chain FFA. FFA are important in generating the flavour and aroma of many cheese varieties [20,37,38,63] and have been reported to contribute to the flavour and aroma of Cheddar cheese [3,17,18,50].…”

Section: Assessment Of Lipolysismentioning

confidence: 99%

Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

O’Mahony

Sheehan

Delahunty

et al. 2005

Lait

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-Commercial Cheddar cheeses were ripened under each of 7 temperature-time treatments ranging in temperature from 4 to 12°C for a total of 270 d. The levels of total and individual free fatty acids (FFA), as measured by gas chromatography, increased with increasing ripening temperature and progressive ripening time for all 7 cheeses. Increasing ripening temperature by 4°C, from 8 to 12°C, resulted in a greater relative increase in the accumulation of FFA than a ripening temperature increase of the same magnitude from 4 to 8°C. While increasing ripening temperature and time resulted in increases in the levels of short-(C 4:0 -C 8:0 ), medium-(C 10:0 -C 14:0 ) and long-(C 16:0 -C 18:3 ) chain FFA, the greatest relative increases in FFA levels were found for those in the shortchain FFA class. The results also suggested that the use of higher temperatures during the early stages of ripening (1 to 60 d) was most effective at accelerating lipolysis. Descriptive analysis was used for assessment of the sensory properties of the cheeses during ripening. Cheddar cheese ripened at high temperature (12°C) developed flavour and aroma profiles to an intensity characteristic of typical mature Cheddar cheese in a relatively short time (120 d). Conversely, irrespective of ripening time, Cheddar cheese ripened at low temperature (4°C) did not attain the flavour and aroma characteristics typical of mature Cheddar cheese.Cheddar cheese / ripening temperature / lipolysis / flavour / free fatty acids

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Mechanisms of formation of aroma compounds in milk and milk products

Cited by 116 publications

References 54 publications

Caractérisation de l'emmental français "grand-cru". II. Analyses sensorielles

Caractérisation de l'emmental français "grand-cru". II. Analyses sensorielles

PTR‐TOF‐MS and data‐mining methods for rapid characterisation of agro‐industrial samples: influence of milk storage conditions on the volatile compounds profile of Trentingrana cheese

Lipolysis and sensory characteristics of Cheddar cheeses ripened using different temperature-time treatments

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