A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese

Engels, W.; Dekker, R.; Jong, C. de; Neeter, R.; Visser, S.

doi:10.1016/s0958-6946(97)00003-4

Cited by 251 publications

(258 citation statements)

References 25 publications

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“…Among them, primary linear-chain alcohols, secondary linear-chain alcohols, branched-chain alcohols, and one aromatic alcohol were detected (Table 2). In accordance with the finding in other types of cheeses, ethanol was the most abundant alcohol (Engels et al 1997;Bergamini et al 2010b). Ethanol is a direct product of lactose fermentation, but it can be also derived from the reduction of aldehydes formed from the amino acid catabolism (McSweeney and Sousa 2000).…”

Section: Commercial Samples Of Pategrás Cheesessupporting

confidence: 87%

“…3-Methyl-1-butanol, which is presumably originated from leucine, was the second most abundant alcohol in the majority of samples. This compound has a pleasant aroma of fresh cheese (Curioni and Bosset 2002), and it has been detected at substantial levels in cheeses containing PAB (Engels et al 1997;Thierry and Maillard 2002;Thierry et al 2004aThierry et al , 2005a. Methyl ketones (from C 3 to C 11 ), 2,3-butanedione (or diacetyl), and 3- hydroxy 2-butanone (or acetoin) were the main ketones identified in Pategrás cheeses.…”

Section: Commercial Samples Of Pategrás Cheesesmentioning

confidence: 98%

“…2-Methylpropanoic and 3-methylbutanoic acids were also identified in all samples, being a minority fraction. The preponderance of acids and the high levels of propanoic acid have been extensively reported in cheeses containing PAB (Engels et al 1997;Thierry et al 2004aThierry et al , 2005a. Short-chain fatty acids and some branched-chain fatty acids such as 2-and 3-methylbutanoic are those most likely involved in Swiss-type cheese flavor (Bosset et al 1993;Thierry et al 2004b).…”

Section: Commercial Samples Of Pategrás Cheesesmentioning

confidence: 99%

“…They are derived from branched-chain amino acid catabolism. In Gruyère and Maasdam cheeses, aldehydes were identified as important components of water-soluble fraction (Engels et al 1997). In particular, branched-chain aldehydes are considered as characteristic compounds of cheeses made with PAB (Thierry and Maillard 2002;Thierry et al 2004aThierry et al , 2005a.…”

Section: Commercial Samples Of Pategrás Cheesesmentioning

confidence: 99%

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The role of propionibacteria in the volatile profile of Pategrás cheeses

Wolf

Peralta

Candioti

et al. 2016

Dairy Sci. & Technol.

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Pategrás is a typical semi-hard cheese of Argentina. Over the years, successive technological changes have been applied to its manufacture, being the addition of propionibacteria (PAB) one of the most relevant. The aims of the present work were to determine some physicochemical parameters and volatile composition of commercial samples and evaluate the effect of PAB on volatile profile during ripening, by comparing cheeses made at pilot scale, with or without added PAB. Commercial samples displayed some differences in terms of rough composition, mainly ripening degree. Acids, especially short-chain fatty acids (C 2 to C 4 ), were the most representative group of volatile compounds, being propanoic acid the most abundant. Alcohols and ketones were other chemical groups that prevailed in the volatile profiles whereas esters and aldehydes constituted a minority fraction. For cheeses made at pilot scale, the levels of several compounds such as diacetyl, acetoin, primary alcohols, ethyl esters, branchedchain aldehydes, branched-chain alcohols, branched-chain acids, and short-chain fatty acids were significantly influenced by the presence of PAB. Most of the changes observed in the volatile fraction during ripening and the differences found between cheeses made with and without added PAB were in agreement with published data. This work provides detailed information about the volatile composition of Pategrás cheeses made with the inclusion of PAB, which contribute to the characterization of the most traditional Argentinean semi-hard cheese.

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Section: Commercial Samples Of Pategrás Cheesessupporting

confidence: 87%

Section: Commercial Samples Of Pategrás Cheesesmentioning

confidence: 98%

Section: Commercial Samples Of Pategrás Cheesesmentioning

confidence: 99%

Section: Commercial Samples Of Pategrás Cheesesmentioning

confidence: 99%

See 2 more Smart Citations

The role of propionibacteria in the volatile profile of Pategrás cheeses

Wolf

Peralta

Candioti

et al. 2016

Dairy Sci. & Technol.

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“…During cheese processing and ripening, the enzymatic activity on milk protein, fat, lactose and citrate lead to the formation of a wide range of volatile compounds, of different polarity and reactivity, responsible for cheese flavor (Engels, Dekker, de Jong, Neeter, & Visserr, 1997;Nijsse, Visscher, Maarse, Willemsens, & Boelens, 1996). Consequently, volatiles are useful to define and improve cheese quality, to detect off flavors, to evaluate changes during the ripening process, and to choose the right ripening time (Mulet, Eschiriche, Rossello, & Tarrazo`, 1999); they are also important for characterizing the cheese linking it with its typical sensorial features and its original environment, especially in case of PDO cheeses, where quality continues to be a challenge for cheese markers.…”

Section: Introductionmentioning

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

El‐Shamy

Farag

2022

eFood

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Cheese is one of the most common fermented dairy foods consumed worldwide. Despite being extensively used, the heating effect on cheese flavor and chemistry has yet to be reported. The impact of heat on cheese aroma profile was assessed using headspace solid-phase microextraction (SPME) coupled to gas chromatography coupled to mass spectrometry (GC-MS). A total of 50 volatiles were identified to encompass fatty acid-derived compounds (82%, 75%, and 87%), nitrogenous (7%, 12%, and 10%), aromatics (6%, 2%, and 0.8%), amino acids derived volatiles (1%, 5%, and 0.7%), sugar derived volatile organic compounds (1%-3%), and terpenes (0.5%-3%) in the heated edam, emmental, and gouda cheese, respectively. The fatty acid-derived volatiles (methyl ketones and fatty acids) are likely to contribute to its flavor amounting to 75%-87% in heated gouda, edam, and emmental cheese aroma profile. Nitrogenous compounds amounted for the second abundant class in all heated cheese at 7%-12% represented by alkyl pyrazines, whereas N-nitrosopiperidine a toxic chemical was found only in heated emmental cheese. This study provides the first approach for the use of cold extraction techniques such as SPME coupled with GC-MS to characterize the aroma profile of three major heated cheese, that is, edam, emmental, and gouda analyzed using chemometric tools in comparison to cold cheese. This study is the first to discuss the generation or not of hazardous compounds (N-nitrosopiperidine) in heated cheese that could negatively affect human health upon consumption.Cheese is one of the most common fermented dairy foods, with a countless number of types, forms, textures, and flavors worldwide. Cheese manufacturing (ripening) depends mainly on the complex interaction of cheese flora and enzymes (lipolysis, proteolysis, and fermentation) with fats, proteins, and sugars present in milk (Marilley & Casey, 2004).Aside from the milk type used in the manufacture of different cheeses, a variety of cheese flavors and forms are attributed to the incorporation of different probiotics (Andiç et al., 2015). For example, probiotics involved in edam cheese manufacture are Lactococcus cremoris and eFood.

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A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese

Cited by 251 publications

References 25 publications

The role of propionibacteria in the volatile profile of Pategrás cheeses

The role of propionibacteria in the volatile profile of Pategrás cheeses

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”

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

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