The changes of flavour and aroma active compounds content during production of Edam cheese

Abstract

This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The cheese samples were produced in dairy MILTRA B, Ltd., Městečko Trnávka.A number of volatile substances contribute to flavour of cheese including alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. The development of these components during production was monitored in chosen Edam cheese (fat 30% w/w) using headspace-SPME-GC method. The samples were taken from cheesemilk up to technologically ripe cheese. In total 37 various organic compounds belonging to five chemical groups were identified in milk and cheese samples. Their total content increased during production. The first increase was observed after pressing and then especially in last part of ripening. Ethanol (185.8 ± 15.85 mg.kg−1), acetoin (97.7 ± 3.78 mg.kg−1), 2-methylpropanol (71.2 ± 5.23 mg.kg−1), acetic acid (54.4 ± 1.70 mg.kg−1) and acetaldehyde (36.4 ± 10.17 mg.kg−1) were the most abundant in ripened cheeses. The flavour and other organoleptic properties (appearance, texture) of Edam cheese samples were also sensorially evaluated during ripening. The five point ordinal scale and profile tests were used for evaluation. The sensory quality was improved during ripening, until the final marked flavour characteristic for these cheese types.

Influence of Starter Culture to Sensory Quality of Edam Cheese During Ripening

“…Since the second month of ripening, not even differences in hardness in the mouth have been established in cheeses from the dairy works B owing to different fat content. Sadowska et al (2009) and Vítová et al (2011) also confirms the change in cheese hardness during ripening. In sensorics profiles of Edam cheeses, there is a marked difference in hardness in the mouth between the used cultures.…”

Volatiles profiling in heated cheese as analyzed using headspace solid‐phase microextraction coupled to gas chromatography coupled to mass spectrometry

“…The percentages of volatile compounds in heated cheese differ than those reported in cold cheese, as diacetyl and acetoin are the abundant aroma compounds in cold edam cheese (Vítová et al, 2014), while hexadecanoic acid and butanoic acid are more abundant free fatty acids in cold edam cheese (Woo et al, 1984). The major volatile compounds in cold emmental cheese are decanoic acid (22,516 ng g −1 ), octanoic acid (11,366 ng g −1 ), and dodecanoic acid (8749 ng g −1 ) (Dirinck & De Winne, 1999), though such levels cannot be extrapolated to our results due to differences in extraction methods.…”

Changes in Sensory Properties, Physico-Chemical Characteristics, and Aromas of Ras Cheese under Different Coating Techniques

“…The accumulation of volatile compounds in matured cheese during the ripening period could be due to different metabolic such as proteolysis, lactose hydrolysis, and lipolysis [55,56]. The LAB, salt, and ripening conditions are factors that are responsible for the evolution of volatile compounds in cheese [57].…”