Volatile compounds in pressed ewes' milk cheese with saffron spice (<i>Crocus sativus</i> L.)

Licón, Carmen C.; Carmona, Manuel; Berruga, M.I.

doi:10.1111/1471-0307.12193

Cited by 8 publications

(12 citation statements)

References 15 publications

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“…HSSE represents a good alternative to SBSE, because it does not come into direct contact with the sample (Licón et al., ). HSSE is a technique recently adopted for cheese analysis with interesting results (Licón et al., , ; Panseri et al., ). In HSSE, the coated stirring bar is placed in the headspace of a sealed vial containing the sample (Figure ).…”

Section: Passive Extractions – Solid‐phase Microextraction Stir Barmentioning

confidence: 99%

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Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Bertuzzi

McSweeney

Rea

et al. 2018

Comp Rev Food Sci Food Safe

147

128

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The volatiles responsible for the typical aroma of cheese are produced mainly by lipolytic and proteolytic pathways and by the metabolism of lactose, lactate, and citrate. The volatile profile of cheese is determined by gas chromatography (GC), which includes the extraction, separation, and detection of volatiles. A wide range of extraction techniques is available, and technological improvements have been developed in GC separation and detection that enhance our understanding of the role of individual key volatiles to cheese flavor. To date, for surface-ripened cheese, the main volatiles detected that contribute to flavor include acids, ketones, alcohols, and sulfur compounds. However, based on the limited number of studies undertaken and the approaches used, it appears that a significant degree of bias possibly exists that may have over-or underestimated the impact of specific chemical classes involved in the flavor of these types of cheese.

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Section: Passive Extractions – Solid‐phase Microextraction Stir Barmentioning

confidence: 99%

“…As in SBSE, after the sorption, the magnetic stirring bar is thermally desorbed. A PDMS stirring bar of 1 to 2 cm is preferred for cheese analysis (Licón et al., , ; Panseri et al., ).…”

Section: Passive Extractions – Solid‐phase Microextraction Stir Barmentioning

confidence: 99%

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Bertuzzi

McSweeney

Rea

et al. 2018

Comp Rev Food Sci Food Safe

147

128

View full text Add to dashboard Cite

show abstract

“…Fruit juice (Miller & Stuart, 1999) Fruit juice (Zhu, Sims, Klee, & Sarnoski, 2018) Fruit juice (Caven-Quantrill & Buglass, 2007) Fruit juice (González-Mas, Rambla, & Alamar, 2011) Beer (Tian, 2010) Wine (Gamero, Wesselink, & de Jong, 2013) Beer (Marsili, Laskonis, & Kenaan, 2007) Wine (Sagratini, Maggi, & Caprioli, 2012) Olive oil (Cavalli et al, 2003) Olive oil (Zhu, Li, Shoemaker, & Wang, 2013) Olive oil (Cavalli et al, 2003) Olive oil (Cimato, Monaco, & Distante, 2006) Fruit (Braga, Prado, Pinto, & Alencar, 2015) Fruit (Lignou, Parker, Baxter, & Mottram, 2014) Fruit (Kreck, Scharrer, Bilke, & Mosandl, 2001) Fruit (Vandendriessche, Nicolai, & Hertog, 2013) Cheese (Qian & Reineccius, 2003) Cheese (Whetstine, Luck, & Drake, 2007) Cheese (Licón, Carmona, & Berruga, 2015) Cheese (Mondello, Costa, & Tranchida, 2005) Vinegar (Ubeda, Callejón, & Hidalgo, 2011) Vinegar (Ubeda, Callejón, & Troncoso, 2016) Vinegar (Guerrero, Marín, Mejías, & Barroso, 2006) Vinegar (Xiao, Dai, & Niu, 2011) 5.1.1…”

Section: Shs Dhs Hsse Hs-spmementioning

confidence: 99%

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Mahmud

Shellie

Keast

2020

Comp Rev Food Sci Food Safe

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Sensory analysis is a key method to assess flavor quality and to characterize consumer preference and acceptance, whereas instrumental analysis helps to identify flavor compounds. The combination of sensory analysis and instrumental analysis provides a platform for revealing key flavor compounds associated with consumer liking. This review discusses sensory evaluation, aroma analysis, and separation techniques using coffee as a central theme where possible to explore the aforementioned techniques. Emerging statistical methodologies are discussed along with their role in tying together discrete studies to reveal important flavor compounds that are either positively or negatively associated with consumer liking. Coffee is very widely studied, a fact that may be partially ascribed to its immense popularity in modern society. To this end, more than 100 sensory lexicons have been developed and implemented to describe specific coffee characteristics and around 1,000 volatile compounds have been identified in coffee. As a remarkably complex sample coffee has provided substantial impetus for adoption of new analytical approaches such as multidimensional separation technologies. This review describes common and emerging analytical techniques that have been employed for coffee analysis, with a particular emphasis placed on those associated with determination of volatile compounds. A comprehensive list of volatile compounds reported in coffee from 1959–2014 is included herein.

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“…Saffron has already been used as an ingredient in Spanish sheep milk pressed cheese to study this effect [ 13 ]. Sensory analysis suggests that the differences in the flavor of the cheese with different concentrations of saffron were less evident as the ripening period increased [ 14 ], and the different concentrations of saffron used could be determined in the volatile fraction of these cheeses [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham

Gómez-Sáez¹,

Moratalla-López

Lorenzo

et al. 2021

Molecules

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At present, the development of new agri-food products, including flavored meat products presented in ready-to-eat vacuum packs, is encouraged. The addition of ingredients used as flavoring agents creates the need to be able to determine the volatile compounds responsible for their characteristic aroma. The aim of this study is to propose, develop, and validate a new method that uses headspace-stir bar sorptive extraction-gas chromatography/mass spectrometry (HS-SBSE-GC/MS) to determine the saffron aroma in cured ham flavored with this spice. Results showed that safranal was the main volatile compound that could be identified and quantified in cured ham flavored with saffron. This analytical method was adequate in terms of linearity, selectivity, sensitivity, and accuracy. To our knowledge, this is the first time that an HS-SBSE-GC/MS method for determining the saffron aroma of flavored cured ham has been developed and validated, and it is of interest to agri-food industries.

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Volatile compounds in pressed ewes' milk cheese with saffron spice (Crocus sativus L.)

Cited by 8 publications

References 15 publications

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham

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