Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese

Abstract

The intense lipolysis contributes greatly to the strong flavour and peppery taste of Kopanisti cheese. The flavour of Kopanisti is attributable mainly to the volatile fatty acids and various other volatile compounds as well as to the interactions occurring between them.

Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese

“…Prolonged ripening led to a decrease in the scores on PC2 and a further increase in the scores on PC1, with mainly acids (acetic acid, butanoic acid, 3‐methyl butanoic acid and propanoic acid), some aldehydes (heptanal and 3‐methyl heptanal), some alcohols (2‐butanol and 3‐methyl heptanol) and heptanoic acid ethyl ester showing a positive loading. These changes are due to further transformation of the precursors liberated by proteolysis and lipolysis; in fact, it is well known that free amino acids and FFAs are converted into amines, aldehydes, phenols, indoles, alcohols, ammonia, ketones, lactones, etc . All cheeses showed the same evolution over time along PC1, while the type of rennet influenced the evolution of volatile compounds along PC2, with cheeses from calf rennet showing a less ‘evolved’ volatile profile at the end of the ripening process (180 days).…”

“…Different FFA contents can contribute significantly to the sensorial characterization of products. In fact, FFAs can directly affect cheese flavour, especially short‐ and medium‐chain FFAs, and also act as precursors for other flavour compounds such as esters, methyl ketones and secondary alcohols, which are of equal importance …”

“…The numerous compounds responsible for cheese flavour derive from three major metabolic pathways, i.e. catabolism of lactate, protein and lipid . Several Italian Pecorino cheeses have already been characterized for their microbiological, compositional, biochemical, volatile and sensory features .…”

Authentication of protected designation of origin artichokes by spectroscopy methods

“…There are many papers that discriminate foods produced inside PDO areas to those produced outside the covered region, using different analytical methods. The most commonly analytical techniques used are gas chromatography mass spectrometry (GC-MS) (Aquilanti, Santarelli, Babini, Osimani, & Clementi, 2013;Karali, Georgala, Massouras, & Kaminarides, 2013;Montero-Prado, Bentayeb, & Nerin, 2013) and high performance liquid chromatography (HPLC) (Barreira et al, 2012;Russo et al, 2012) generally employed for the determination of organic compounds. However, the concentration of organic compounds in foods varies easily due to many factors including weather conditions additionally than land composition.…”

Evaluation of freeze-dried Tibetan kefir co-culture as a starter for production of Bod ljong cheese

“…Numerous compounds involved are derived from the 3 major metabolic pathways of catabolism of lactate, proteins, and lipids (1). Lipolysis is essential for development of flavor in many cheese varieties.…”