Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

Bezerra, Taliana Kênia Alencar; Araújo, Ana Rita Ribeiro de; Arcanjo, Narciza Maria de Oliveira; Silva, Flávio Luís Honorato da; Queiroga, Rita de Cássia Ramos do Egypto; Madruga, Marta Suely

doi:10.1590/1678-457x.0035

Cited by 20 publications

(7 citation statements)

References 24 publications

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“…The flavor of Emmental is described as slightly nutty, with the following key odorants identified: 3-methylbutanal, ethyl octanoate, methional, oct-1-en-3one, 2-heptanone, 2,3-butanedione, butanoic acid, 2-methyl butanoic acid, propionic acid, acetic acid, furaneol and 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone [17][18][19]. HS-SPME was used to investigate cheese volatile and aroma compounds and numerous papers may be found on their profiles in different cheeses [20][21][22][23] or changes in ripening and maturation processes [24,25]. Typically, the following main groups of compounds account for the profile of cheese volatiles: acids, alcohols, esters, ketones and aldehydes, while in some cheeses sulfur compounds or pyrazines play an important role.…”

Section: Introductionmentioning

confidence: 99%

Application of vacuum solid-phase microextraction for the analysis of semi-hard cheese volatiles

Sykora

Vítová

Jeleń

2020

Eur Food Res Technol

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Solid-phase microextraction (SPME) is a well-established technique in the analysis of food volatile compounds, usually performed for qualitative analysis. This paper presents an elaboration of conditions for SPME analysis of main volatile compounds in hard cheese and an evaluation of suitability of vacuum to improve the transfer of volatile compounds towards SPME fiber. Compounds representing the main groups of hard cheese volatiles were investigated: 1-pentanol, butanoic acid, 2,3-butanedione and 2-heptanone. Parameters for SPME extraction (temperature, water, sodium carbonate addition, time, vacuum) were evaluated. Application of vacuum had a positive effect on all analytes when extraction was performed from water, but in the cheese matrix the effect was significant only for butanoic acid. Extraction time was the most significant factor for extraction efficiency in examined cheeses, while temperature had a minor effect on the amount of extracted volatiles. The method was applied on Edam, Emmentaler, Gouda and Maasdam cheeses obtained from the market.

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Section: Introductionmentioning

confidence: 99%

Application of vacuum solid-phase microextraction for the analysis of semi-hard cheese volatiles

Sykora

Vítová

Jeleń

2020

Eur Food Res Technol

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“…This means that when temperature increased, the extraction of target volatile compounds decreased. This fact could be explained because high temperatures may increase the degradation of some of the compounds [ 36 ] and the unwanted generation of artifacts [ 33 ]. Additionally, a previous study reported similar behavior when HS-SPME was used to extract volatile compounds from tropical fruits, suggesting that low temperature favors the extraction of the more volatile compounds [ 37 ].…”

Section: Resultsmentioning

confidence: 99%

Potential of Industrial Pineapple (Ananas comosus (L.) Merrill) By-Products as Aromatic and Antioxidant Sources

et al. 2021

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Pineapple is meanly commercially processed. However, it is a fruit that generates a high proportion of nonedible wastes, which are rich in antioxidant compounds and have a varied aromatic profile. These characteristics turn these by-products into potential agri-food waste that can be revalued and applied in different fields such as medical, pharmaceutical, or food applications. The aim of the present work was the characterization and extraction of the volatile compounds present in two pineapple by-products (peel and core) and the subsequent evaluation of their antioxidant capacity. For this purpose, the analysis of the aromatic profile of both by-products has been carried out using the headspace solid-phase microextraction technique coupled to gas chromatography with a mass spectrometry detector (HS-SPME-GC-MS). The optimization of the extraction conditions of the volatile compounds has been validated using a Box–Behnken experimental design. In addition, a quantitative analysis was carried out to determine the contents of two important volatiles in pineapple wastes, isopentyl, and ethyl acetate. Moreover, the estimation of the antioxidant capacity of the subproducts extracts was carried out using different methods All the antioxidant assays demonstrated that pineapple subproducts are rich in easily extractable antioxidants with possible applications in the food industry.

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“…The extraction of volatile compounds from RO-cheese samples was carried out using the headspace solid-phase microextraction (HS-SPME) method based on Bezerra et al [33]. Grated cheese was measured (0.1 g) into a 20 mL glass autosampler vial capped with a PTFE/silicone septum.…”

Section: Methodsmentioning

confidence: 99%

Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis

Taivosalo

Kriščiunaite

Stulova

et al. 2019

Foods

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The application of reverse osmosis (RO) for preconcentration of milk (RO-milk) on farms can decrease the overall transportation costs of milk, increase the capacity of cheese production, and may be highly attractive from the cheese manufacturer’s viewpoint. In this study, an attempt was made to produce a hard cheese from RO-milk with a concentration factor of 1.9 (RO-cheese). Proteolysis, volatile profiles, and sensory properties were evaluated throughout six months of RO-cheese ripening. Moderate primary proteolysis took place during RO-cheese ripening: about 70% of αs1-casein and 45% of β-casein were hydrolyzed by the end of cheese maturation. The total content of free amino acids (FAA) increased from 4.3 to 149.9 mmol kg−1, with Lys, Pro, Glu, Leu, and γ-aminobutyric acid dominating in ripened cheese. In total, 42 volatile compounds were identified at different stages of maturation of RO-cheese; these compounds have previously been found in traditional Gouda-type and hard-type cheeses of prolonged maturation. Fresh RO-cheese was characterized by a milky and buttery flavor, whereas sweetness, saltiness, and umami flavor increased during ripening. Current results prove the feasibility of RO-milk for the production of hard cheese with acceptable sensory characteristics and may encourage further research and implementation of RO technology in cheese manufacture.

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Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

Cited by 20 publications

References 24 publications

Application of vacuum solid-phase microextraction for the analysis of semi-hard cheese volatiles

Application of vacuum solid-phase microextraction for the analysis of semi-hard cheese volatiles

Potential of Industrial Pineapple (Ananas comosus (L.) Merrill) By-Products as Aromatic and Antioxidant Sources

Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis

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