Current Knowledge of Soft Cheeses Flavor and Related Compounds

Sablé, Sophie; Cottenceau, Gilles

doi:10.1021/jf990414f

Cited by 165 publications

(166 citation statements)

References 55 publications

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“…These findings agree with other authors [32]. Butanoic acid, associated by sniffers with rancid cheese, has also been reported in several unripened and ripened cheeses, and is a common constituent of cheese flavour [30].…”

Section: Characterisation Of Volatile Compoundssupporting

confidence: 93%

“…Although present at low concentrations, most of these compounds accounted for high scores in the GC-O analysis. Similar results were reported by Sablé and Cottenceau [30] in an analysis of the odour thresholds and flavour notes of these compounds in different matrices. Carunchia-Whetstine et al [9], in a study of fresh chevre-style goat cheese, found several γ-lactones related to sweet aroma and milk fat flavour.…”

Section: Characterisation Of Volatile Compoundssupporting

confidence: 90%

“…3-Methylbutanoic acid was the fatty acid perceived with the highest intensity by the sniffers. Decanoic acid was present in the highest concentrations, although the response was not proportional to concentration, due to its high odour threshold [30]. Attaie and Ritcher [4] reported that decanoic acid was the most prevalent fatty acid in Cheddar-like hard goat cheese.…”

Section: Characterisation Of Volatile Compoundsmentioning

confidence: 99%

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Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses

Povéda

Sánchez‐Palomo

Pérez-Coello

et al. 2008

Dairy Sci. Technol.

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-The volatile compounds of several semi-hard goat's milk cheeses from different regions of Spain were isolated by Steam Distillation Extraction (SDE) and analysed by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Sniffing. About 50 volatile compounds were identified from GC-MS analysis. Of these, the compounds contributing most to cheese aroma were short-chain fatty acids, especially 3-methylbutanoic acid (sweat, acid, rancid), a large number of ketones (dairy, cooked), some lactones including δ-decalactone (fruity), ethyl esters of hexanoic and dodecanoic acid (fruity), some benzene compounds including phenylacetaldehyde (dry fruit) and also 1-hexanol (green). Principal Component Analysis of the volatile compounds distinguished four cheeses from the rest in terms of their different content in some volatile compounds, i.e., 2-phenylethanol, decanoic acid ethyl ester, 2-pentadecanone, octanoic acid, tetradecanoic acid, 3-hydroxy-2-butanone, 2-heptanone, 2-nonanone and 2-heptanol. A good correlation between some sensory attributes and specific volatile compounds was observed, e.g., medium-chain fatty acids (octanoic, decanoic and tetradecanoic acids) correlated positively (P < 0.05) with animal odour.goat cheese / volatile compounds / GC-MS / olfactometry / sensory attributes Résumé -Composés volatils, profil olfactométrique et évaluation sensorielle de fromages dechèvre espagnols à pâte semi-dure. Les composés volatils de plusieurs fromages de chèvre à pâte semi-dure de différentes régions d'Espagne ont été extraits par distillation à la vapeur et analysés par chromatographie en phase gazeuse couplée à la spectrométrie de masse (CG-SM) et par chromatographie en phase gazeuse-sniffing. Environ 50 composés volatils ont été identifiés par CG/SM. Parmi ceux-ci, les composés trouvés comme contribuant le plus à l'arôme du fromage ont été les acides gras à courte chaîne, en particulier l'acide 3-méthylbutanoïque (doux, acide, rance), un grand nombre de cétones (lait, cuit), quelques lactones incluant la δ-decalactone (fruité), les esters d'éthyle d'acide hexanoïque et dodecanoïque (fruité), quelques composés benzèniques incluant le phénylacétaldéhyde (fruit sec) et aussi l'1-hexanol (vert). L'analyse en composantes principales des composés volatils a distingué 4 fromages, ayant par rapport aux autres des teneurs différentes en quelques composés volatils, à savoir le 2-phényléthanol, l'ester d'éthyle d'acide decanoïque, la 2-pentadecanone, l'acide octanoïque, l'acide tetradecanoïque, la 3-hydroxy-2-butanone, la 2-heptanone, la 2-nonanone et le 2-heptanol. Une bonne corrélation était observée entre certains attributs sensoriels et certains composés volatils spécifiques, par exemple les acides gras à chaîne moyenne (octanoïque, decanoïque et tetradecanoïque) étaient positivement corrélés (P < 0,05) avec l'odeur animale.fromage de chèvre / composés volatils / CG-SM / olfactométrie / attributs sensoriels

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Section: Characterisation Of Volatile Compoundssupporting

confidence: 93%

Section: Characterisation Of Volatile Compoundssupporting

confidence: 90%

Section: Characterisation Of Volatile Compoundsmentioning

confidence: 99%

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Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses

Povéda

Sánchez‐Palomo

Pérez-Coello

et al. 2008

Dairy Sci. Technol.

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“…It is known that free FA, odd-carbon chain methyl ketones, and secondary alcohols are the major contributors to the characteristic flavour of blue cheese, so the flavour development during the cheese ripening is dependent on milk triacylglycerols hydrolysis by Penicillium roqueforti lipases and subsequent oxidation of FA to methyl ketones. However, a large number of other volatile compounds have been identified in blue cheeses (SABLÉ & COTTENCEAU 1999;UR REHMAN et al 2000;QIAN et al 2002).…”

Section: Identification Of Aroma Compounds In Niva Cheesementioning

confidence: 99%

Solid-phase microextraction for analysis of mould cheese aroma

Vítová¹,

Loupancová²,

Zemanová³

et al. 2006

Czech J. Food Sci.

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Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. The extraction conditions were very mild, which minimises thermal, mechanical, or chemical modification of the sample; the method is rapid, simple, and cheap. In total, 54 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids, and 4 sulphur compounds. These aroma compounds were quantified and subsequently the changes in the concentrations of them were studied throughout the ripening period. Most of the volatile compounds identified were present at all stages of the cheese ripening, their amounts changing significantly, however, in most cases the final concentration in the ripe cheeses was similar to the initial concentration in the unripe cheese.  

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“…Concerning dodecanoic acid responsible for fatty flavor, its mean concentration (11.4 µg  g -1 ) in yoghurts with low and high overall acceptability score was higher and lower than threshold in water (2.2 µg  g -1 ) and oil (50 µg  g -1 ), respectively (Molimard and Spinnler 1995;Sable and Cottenceau 1999). This result confirmed that if dodecanoic acid was much higher in yoghurts than threshold in oil, it might be negatively correlated to overall acceptability since the correlation coefficient between fat content and overall acceptability score was negative.…”

Section: Results and Discusionmentioning

confidence: 99%

Evaluation of sensory properties and their correlation coefficients with physico-chemical indices in Turkish set-type yoghurts

Güler¹,

Park²

2011

OJAS

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Sensory properties and physico-chemical parameters of 10 most popular brands of commercial set-type Turkish yoghurts were evaluated and correlation coefficients between the two indices were investigated. The results indicated that increases in volatile compounds (acetaldehyde, 2-butanone, 2-nanonane, ethyl acetate), titratable acidity, ash and fat contents inversely correlated with the overall acceptability score of the yoghurt. However, diacetyl, C 4 to C 12 free fatty acids, pH, whiteness index and texture positively correlated with overall acceptability of the yoghurt products. It was concluded that the acceptability of the Turkish set-type yoghurts is mainly governed by the fifteen volatile compounds as well as the physico-chemical properties determined. Thus, the overall acceptability of the yoghurts was not influenced by a single characteristic, but rather by complex in nature.

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Current Knowledge of Soft Cheeses Flavor and Related Compounds

Cited by 165 publications

References 55 publications

Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses

Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses

Solid-phase microextraction for analysis of mould cheese aroma

Evaluation of sensory properties and their correlation coefficients with physico-chemical indices in Turkish set-type yoghurts

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