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

Abstract

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.

Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME‐GC×GC‐TOF‐MS)

“…Although a large number of volatile compounds are in foods, only a fraction of them eventually enhance flavor and aroma, as the perception of these sensory qualities is mainly driven by a combination of active volatile compounds sensed in the retronasal and/or orthonasal cavity (Bertuzzi, McSweeney, Rea, & Kilcawley, 2018). As these compounds have different characteristics, their concentrations can also affect the aroma of the finished food product.…”

Zinc supplementation of Friesian cows: Effect on chemical-nutritional composition and aromatic profile of dairy products

“…Aldehydes represent the second group in order of abundance in our study, and seem to increase markedly during the ripening in ZG samples in which was evidenced a marked increase of hexanal and heptanal. These compounds are responsible for the "green grasslike" aromas, characterized by green, slightly fruity, lemon, and herbal notes (Bertuzzi et al, 2018). Isoamyl butyrate and ethyl hexanoate are the most represented esters in samples of ripened cheese obtained from the experimental group.…”

“…Butanoic and hexanoic acids are considered to be mainly involved in the determination of cheese flavor, giving origin to cheesy, rancid, and sweaty odors. The increased production of such compounds could be probably explained by an increase of lipolysis of the triglycerides by microbial and endogenous milk enzymes, resulting in an augmented release of FFA (Bertuzzi et al, 2018). The general increase of carboxylic acids in ripened cheese could be explained by the extent of starter cell autolysis, with the consequent release of peptidases and especially lipases that accelerate the lipolytic event (Collins et al, 2003).…”

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

“…Cheese is arguably the most popular goat milk product globally. The major flavor components in cheese result from the metabolism of amino acids (dimethylsulfide, 3‐methylbutanal, methanethiol, methional), sugars (diacetyl and 2, 3‐butanedione), fats (butyric acid and acetic acid), and other compounds such as limonene, which may be generated from a combination of pathways (Bertuzzi, McSweeney, Rea, & Kilcawley, ). The production of various types of cheeses from raw goat milk without commercial starter cultures is widely practiced (Bartkiene et al., ), and a considerably large population consumes these cheeses (Sandrucci, Bava, Tamburini, Gislon, & Zucali, ).…”