Study of the Volatile Fraction of Parmesan Cheese

Barbieri, G.; Bolzoni, Luciana; Careri, Maria; Mangia, Alessandro; Parolari, G.; Spagnoli, S.; Virgili, R.

doi:10.1021/jf00041a023

Cited by 207 publications

(195 citation statements)

References 9 publications

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“…Most of the compounds identified in the volatile fraction of La Serena cheese have been previously detected in other cheese varieties [5,9,13,17,22,32,33,38,41] and were present both in 60-and 120-day-old cheeses. The volatile fraction of 1-day-old cheeses contained, as expected, low concentrations of most compounds.…”

Section: Evolution Of Volatile Compounds During Ripeningmentioning

confidence: 67%

“…It is generally accepted that the volatile compounds build up the odour and aroma of food. This is the reason why several research groups have undertaken studies on the aroma compounds of different cheese varieties [5,8,13,20,31,32]. The volatile fractions of some Spanish cheeses, Manchego [17,28,43], Gamonedo [21], Cabrales [19], Afuega'l Pitu [16], Idiazábal [9], Mahón [35] and Roncal [22], have been studied in the last decade as a response to the growing interest in the characterisation of traditional products protected by a designation of origin.…”

Section: Introductionmentioning

confidence: 99%

“…Gas chromatography is the method of choice for volatile compounds analysis, but the isolation of compounds from the cheese matrix can be carried out by different methods, such as high vacuum distillation [31,32], simultaneous distillation extraction [9,28], supercritical fluid extraction [25] or headspace techniques [5,13,16,43]. Extraction by dynamic headspace has been found advantageous over other techniques because of its reduced sample preparation time, high sensitivity, and limited risks of artefacts related to the use of solvents [8].…”

Section: Introductionmentioning

confidence: 99%

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Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics

Carbonell

Núñez

Fernández-Garcı́a

2002

Lait

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-La Serena cheese is a soft to semi-soft Spanish variety manufactured from Merino ewe raw milk coagulated with an extract of Cynara cardunculus. In the present work a purge and trap extraction procedure coupled to gas chromatography -mass spectrometry was used to study the volatile fraction evolution during ripening of La Serena cheese. A total of 112 compounds were identified. Alcohols were quantitatively the main chemical family in the volatile fraction, increasing significantly during ripening. Ethanol, 1-propanol, 2-propenol, 2-propanol, 2-butanol, 2-pentanol and the branched chain 2-methyl-1-propanol and 3-methyl-1-butanol, were abundant at the end of ripening. Esters, especially ethyl esters of acetic, butanoic, hexanoic and octanoic acids and 3-methyl-1-butanol acetate, were found at high levels in the headspace of La Serena cheese. Concentrations of most esters increased dramatically during ripening, and, given their low perception thresholds, may be considered as key constituents of the aroma of this cheese variety. The principal component analysis of sensory attributes and volatile compounds extracted 3 functions. Linear aldehydes and alcohols, 2-alkanols, branched-chain alcohols, 2-methyl-ketones, alkanes, terpenes and esters other than ethyl esters correlated positively with function 1 (25.8% of the variance explained). Odour and aroma quality, along with the sensory attributes lactic, fruits-flowers, and clean cheese flavour, and the volatiles ethanol and ethyl esters, had a high correlation coefficient with function 2 (14.8% of the variance explained). 2-Butanone and the sensory attributes fishy and putrid had a negative correlation coefficient with this function. Odour and aroma intensity, along with the sensory attributes animal, pungent and fishy, and the volatile compounds branched chain aldehydes, n-alkanols, 2-butanol and esters, were positively correlated with function 3 (11.0% of the variance explained). Terpenes had a negative correlation coefficient with this function. Résumé -Évolution des composés volatils dans le fromage La Serena pendant l'affinage. Corrélation avec les caractéristiques sensorielles. La Serena est un fromage à pâte molle ou demi-dure fabriqué à partir du lait cru de brebis Merino coagulé avec un extrait de Cynara cardunculus. Pour étu-dier la fraction volatile pendant l'affinage du fromage La Serena, un dispositif d'extraction par espace de tête dynamique « purge and trap » couplé à un appareil de CG-SM a été utilisé. Les alcools étaient quantitativement la principale famille chimique dans la fraction volatile, et augmentaient significativement au cours de l'affinage. L'éthanol, le 1-propanol, le 2-propenol, le 2-propanol, le 2-butanol, le 2-pentanol et les alcools ramifiés 2-méthyl-1-propanol et 3-méthyl-1-butanol étaient très abondants en fin d'affinage. Des esters, principalement des esters éthyliques des acides acétique, butanoïque, hexanoïque et octanoïque, ont été trouvés à des niveaux assez élevés dans la fraction volatile du fromage La Serena. Les con...

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Section: Evolution Of Volatile Compounds During Ripeningmentioning

confidence: 67%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics

Carbonell

Núñez

Fernández-Garcı́a

2002

Lait

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“…2-Methyl ketones are the result of enzymatic oxidation of free fatty acids to b-ketoacids and their consequent decarboxylation to alkan-2-ones with the loss of one carbon atom (McSweeney & Sousa, 2000). High quantities of these compounds are usually present in mold-ripened cheeses and also in most hard cheese such as Parmigiano and Cheddar (Barbieri et al, 1994;Bellesia et al, 2003;Engels et al, 1997;Liebich, Douglas, Bayer, & Zlatkis, 1970). Primary and secondary alcohols, which contribute with fruity and nutty notes to the flavor of cheese (Gallois & Langlois, 1990), have been identified; 1-pentanol, 1-hexanol and 1-heptanol were more abundant than other alcohols.…”

Section: Resultsmentioning

confidence: 99%

Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”

Verzera

Condurso

Ziino

et al. 2010

CyTA - Journal of Food

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The analysis of the volatile constituents of ''Vastedda della valle del Belı`ce'', a typical Sicilian pasta filata cheese, was performed using solid phase microextraction and high-resolution gas chromatography/mass spectrometry. The research aimed to verify if the volatile fraction, determinant for cheese flavor, differs among producers and/or production seasons. The samples were provided by four producers from the area of the Protected Designation of Origin (PDO) production, during two different seasons of production. A total of 42 volatile components were identified: the main components were found to be butanoic, hexanoic, octanoic, and decanoic acid. Free fatty acids were quantified using the standard addition method, their concentrations were in the range 1273.7-1918.0 mg/kg. The analysis of variance and a multivariate approach showed that producer and season factors significantly influenced the content of almost all the identified volatile components; the artisanal cheese-making, the utilization of raw milk, and the environmental differences that characterized the various farmers are strong causes of cheeses variability.Keywords: Vastedda della valle del Belı`ce cheese; volatiles; free fatty acids; quantitative results; SPME; GC-MS El ana´lisis de los constituyentes vola´tiles de 'Vastedda della valle del Belı`ce', un queso de pasta hilada (pasta filata) tı´pica siciliana, fue llevado a cabo usando Microextraccio´n en Fase So´lida y Cromatografı´a de Gases/Espectrometrı´a de Masa de Alta Resolucio´n. El objetivo de la investigacio´n fue verificar si la fraccio´n vola´til, determinante para el sabor del queso, difiere entre productores y/o temporadas de produccio´n. Las muestras fueron proporcionadas por cuatro productores del a´rea de la Denominacio´n de Origen Protegida (DOP) durante dos temporadas de produccio´n diferentes. Se identificaron un total de cuarenta y dos componentes vola´tiles: los principales componentes encontrados fueron a´cido butanoico, hexanoico, octanoico y decanoico. Los a´cidos grasos libres fueron cuantificados usando el me´todo de adicio´n esta´ndar, su concentracio´n se encontro´en el intervalo de 1273, 7-1918,0 mg/kg. El ana´lisis de varianza y un a aproximacio´n multivariada mostraron que productor y temporada influyeron significativamente en el contenido de casi todos los componentes vola´tiles identificados; la elaboracio´n artesanal de queso, la utilizacio´n de leche cruda y las diferencias ambientales que caracterizaban a los diferentes productores son la causa de la variabilidad de los quesos.

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“…In the case of Parmigiano Reggiano, the use of any additive is strictly forbidden (Malacarne et al, 2009). Scientific information about the physicochemical composition, mechanisms of maturation, and the microbiological developments that may influence the volatile and non-volatile fractions are well defined in the literature (Barbieri et al, 1994;Barros et al, 2011;Gala et al, 2008;Langford et al, 2012;Monfredini et al, 2012;Panari et al, 2003).…”

Section: Introductionmentioning

confidence: 99%