Proteolytic volatile compounds in milk and cheese of cows fed dried olive pomace supplementation

Castellani, Federica; Bernardi, Nadia; Vitali, Andrea; Marone, Elettra; Grotta, Lisa; Martino, Giuseppe

doi:10.22358/jafs/99600/2018

Cited by 6 publications

(5 citation statements)

References 17 publications

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“…Sulphur and amine compounds are reported to be characterized by a low odor threshold perception, thus markedly influencing the cheese flavor and they make a significant contribution to the cheese typical flavor [ 67 , 68 , 69 ]; the different concentration of these compounds could vary in relation to the animal diet [ 70 , 71 ]. This in agreement with Castellani et al (2018) [ 72 ] that affirmed that in dairy cows, dietary supplementation of dried olive pomace may affect proteolytic volatile compounds in milk and cheese. The ability of the electronic nose to respond to physicochemical characteristics contribute to the discrimination of the volatile compounds of the cheese.…”

Section: Discussionsupporting

confidence: 92%

Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom

Chiofalo

Rosa

Presti

et al. 2020

Animals

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Aim of the present study was to assess the effect of dietary dried partially destoned olive cake supplement on nutritional quality and sensory profile of milk and cheese produced by dairy cows. The experiment was carried out on eighty-four healthy dairy Friesian cows divided into two homogenous groups. The control group (CTR) received a conventional diet, whereas the experimental group (OC) received a conventional diet supplemented with olive cake as 15% of DM. The trial lasted five months. Monthly, on individual milk samples, yield and physical-chemical parameters were determined. Milk was used for the artisanal cheese production. On 10 samples of cheese for each group, physical-chemical and fatty acid profile were determined. Electronic nose analysis and sensory evaluation were performed. Data were analyzed by ANOVA. The diet affected (p < 0.05) the milk yield, exclusively in September. Yield and quality of cheese of OC group after 60 d of ripening showed higher (p < 0.05) yield, moisture and fat content, lower (p < 0.05) pH, protein, salt and ash content, higher (p < 0.01) MUFA and PUFA and CLA content, lower (p < 0.05) SFA, higher (p < 0.01) UFA/SFA and hypocholesterolemic/hypercholesterolemic ratios, better (p < 0.01) atherogenic and thrombogenic indices. Data show dietary olive cake supplementation in lactating dairy cows improves nutritional and nutraceutical properties of cheese, volatile profile and level of assessors’ acceptance.

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Section: Discussionsupporting

confidence: 92%

Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom

Chiofalo

Rosa

Presti

et al. 2020

Animals

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“…The results showed that no differences were found in the aromatic profile both in milk and in cheese from cows nourished with supplemented feed compared to the control. Conversely, different authors highlighted an influence of olive pomace addition in cows’ feeding on proteolytic volatile profile because higher levels of the compounds related to a fresh, fruity, and floral aroma in cheese 109 . An effect was also found on the evolution of volatile compounds after lipolysis by Castellani et al 110 …”

Section: Application Of Olive Pomace In Feed Formulationmentioning

confidence: 99%

Functional compounds from olive pomace to obtain high‐added value foods – a review

et al. 2020

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Olive pomace, the solid by‐product from virgin olive oil extraction, constitutes a remarkable source of functional compounds and has been exploited by several authors to formulate high value‐added foods and, consequently, to foster the sustainability of the olive‐oil chain. In this framework, the aim of the present review was to summarize the results on the application of functional compounds from olive pomace in food products. Phenolic‐rich extracts from olive pomace were added to vegetable oils, fish burgers, fermented milk, and in the edible coating of fruit, to take advantage of their antioxidant and antimicrobial effects. Olive pomace was also used directly in the formulation of pasta and baked goods, by exploiting polyunsaturated fatty acids, phenolic compounds, and dietary fiber to obtain high value‐added healthy foods and / or to extend their shelf‐life. With the same scope, olive pomace was also added to animal feeds, providing healthy, improved animal products. Different authors used olive pomace to produce biodegradable materials and / or active packaging able to increase the content of bioactive compounds and the oxidative stability of foods. Overall, the results highlighted, in most cases, the effectiveness of the addition of olive pomace‐derived functional compounds in improving nutritional value, quality, and / or the shelf‐life of foods. However, the direct addition of olive pomace was found to be more challenging, especially due to alterations in the sensory and textural features of food. © 2020 Society of Chemical Industry

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“…In another study, in which lactating Friesian cows received a diet enriched with olive pomace, in pasteurized milk cheeses an increase in phenolic compounds was observed, specifically phenylacetaldehyde and 2-phenylethyl alcohol, both derived from the catabolism of phenylalanine. Authors discussed the finding by assuming a non-enzymatic Strecker degradation of phenylalanine or by enzymatic transamination of phenylalanine as an imide that is subsequently degraded to give phenylacetaldehyde, that, in turn, undergoes reduction to produce 2-phenylethyl alcohol [72].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

et al. 2020

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Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as well as on the optimization of the methodological approaches which lead to their detection. More recently, particular attention has been given to the aromatic properties of milk and cheeses obtained from lactating dairy ruminants fed experimental diets, characterized, for instance, by the addition of trace elements, natural supplements, or agricultural by-products rich in bioactive compounds. The purpose of this review is to summarize the major families of volatile compounds most commonly found in these types of dairy products at various ripening stages, describing in greater detail the role of animal diet in influencing the synthesis mechanisms most commonly responsible for cheese flavor determination. A large number of volatile compounds, including carboxylic acids, lactones, ketones, alcohols, and aldehydes, can be detected in cheese. The relative percentage of each compound depends on the biochemical processes that occur during ripening, and these are mainly mediated by endogenous enzymes and factors of bacterial origin whose function can be strongly influenced by the bioactive compounds taken by animals with the diet and released in milk through the mammary gland. Further evaluations on the interactions between volatile compounds and cheese matrix would be necessary in order to improve the knowledge on the synthesis mechanisms of such compounds; in addition to this, more should be done with respect to the determination of synergistic effects of flavor compounds, correlating such compounds to the aroma of dairy products.

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Proteolytic volatile compounds in milk and cheese of cows fed dried olive pomace supplementation

Cited by 6 publications

References 17 publications

Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom

Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom

Functional compounds from olive pomace to obtain high‐added value foods – a review

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

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