Volatile composition and aroma-active compounds of farmhouse Idiazabal cheese made in winter and spring

Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses

“…The volatile profile of ND cheeses, along with their above mentioned sensory characteristics, was concordant with results previously reported on Idiazabal cheese variety [5,14]. Acids were the most abundant chemical family in ND cheeses mainly due to the content of straight short-chain free fatty acids (FFA), in particular n-butanoic, n-hexanoic and n-octanoic (Table 2).…”

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk

“…Fatty acids are not only key aroma contributors themselves but are also precursors of many other crucial compounds [ 48 ]. Short-chain fatty acids like acetic and propanoic acids typically have vinegar, sour, or pungent odours [ 45 , 56 , 57 ]. Straight medium-chain fatty acids contribute significantly to the aroma of many cheese types [ 48 ], producing slight rancid cheese-like notes.…”

“…However, high concentrations of these fatty acids can produce undesirable attributes. Other members of this chemical family, such as odd-numbered-chain fatty acids (heptanoic and nonanoic acids), impart a goat flavour to goat cheese [ 45 , 48 , 56 ]. This potent odour is also caused by branched-chain fatty acids present in Payoya goat cheese, like 4-methyl octanoic acid [ 45 ].…”

Discrimination of seasonality in cheeses by near-infrared technology

“…As indicated by various authors, seasonal changes in milk composition affect cheese yield and quality,1, 13 the evolution of volatile components,3, 7, 14–17 free amino acid and free fatty acid contents18 and sensory characteristics 16, 19. Spring cheese might have more intense fruity and sweet overtones in comparison with winter cheese 46. Summer milk produces a better profile, with lower saturated fatty acid and higher unsaturated fatty acid and conjugated linoleic acid proportions, in all ruminant milks investigated compared with the rest of the year 47.…”