Development of Volatile Compounds in Processed Cheese during Storage

Light-induced changes in semi-hard cheese determined by fluorescence spectroscopy and chemometrics

“…For example, reducing the residual oxygen level has proved effective in hindering oxidation (Andersson & Lingnert, 1998;Mortensen, Sørensen, & Stapelfeldt, 2003a, b;Severini, Bressa, Romani & Dalla Rosa, 1998). Factors such as the storage temperature (Hong, Wendorff & Bradley, 1995a;Kristensen, Hansen, Arndal, Trinderup & Skibsted, 2001;Sunesen, Lund, Sørensen & Hølmer, 2002), headspace volume (Mortensen et al, 2003a), and light intensity (Deger & Ashoor, 1987) have also proved important factors in affecting the of oxidation. In addition, the light source may have a significant influence on the progression of oxidation as was shown by Mortensen et al (2003a); Hong et al (1995a); Wold et al(2005).…”

“…Electron spin resonance (ESR) was used to measure the formation of radicals (Kristensen & Skibsted, 1999), and the content of lipid hydroperoxides was evaluated by peroxide value measurements (Kristensen et al, 2001;Mortensen, Sørensen & Stapelfeldt, 2002). Furthermore, the development of secondary oxidation products was found by gas chromatography/mass spectroscopy (GC-MS) (Colchin et al, 2001;Hong, Wendorff & Bradley, 1995b;Juric, Bertelsen, Mortensen & Petersen, 2003;Kim, Lee & Min, 2003;Lund, Sørensen, Hansen & Hølmer, 2002;Mortensen et al, 2003a;Sunesen et al, 2002Zhang & Mahoney, 1990) and by measuring thiobarbituric reactive substances (Kristensen et al, 2001). Common to all the methods mentioned is that they are destructive and time-consuming.…”

Release of Butylated Hydroxytoluene from an Active Film Packaging to Asadero Cheese and Its Effect on Oxidation and Odor Stability

“…Most cheeses are packed in transparent materials and exposed to light during retail storage increasing the susceptibility for light-induced oxidation with the development of off-flavors. Volatile compounds like hexanal, heptanal, octanal, nonanal, 2-butanol, 2-pentanol, acetaldehyde, benzaldehyde, 2pentyl-furan, and tetrahydrofuran (THF) have been identified as being responsible for these unpleasant offflavors in packaged semihard cheeses (Urbach, 1993;Mortensen et al, 2002;Sunesen et al, 2002;Juric et al, 2003;Holm et al, 2006). The production of these volatile compounds is decreased by adding antioxidants (van Aardt et al, 2005).…”

Impact of processing steps on the composition of volatile compounds in cheese powders

“…A few studies report on volatile compounds of processed cheese (Lin 1976; Sunesen et al. 2002), which bear a resemblance to the heat‐treated product in the initial steps in cheese powder production.…”