Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics

Carbonell, María; Núñez, Manuel; Fernández-Garcı́a, Estrella

doi:10.1051/lait:2002042

Cited by 93 publications

(88 citation statements)

References 37 publications

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“…Cheeses correspond to 60-day-old La Serena cheeses made at four dairy farms as described in a previous paper [6] at the four seasonal periods (spring, summer, autumn and winter) of the year. Two cheeses per batch were taken as duplicate samples for the analysis of the volatile fraction and of cheese sensory characteristics, making a total of 64 measurements (4 dairies × 4 seasons × 2 trials × 2 cheeses).…”

Section: Cheesesmentioning

confidence: 99%

“…Purge and trap extraction and gas chromatography conditions were as described in a previous work [6].…”

Section: Purge and Trap And Gc-msmentioning

confidence: 99%

“…Cheeses were tasted by 14 trained panellists for quality and intensity of odour and 700aroma on a 0 to 7 points scale, as described previously [6].…”

Section: Sensory Analysismentioning

confidence: 99%

“…A first study on the volatile fraction of La Serena cheese has been carried out, focusing on the evolution of the volatile compounds during ripening and their correlation with the sensory characteristics [6]. The objective of this paper was to study the seasonal variability of the volatile fraction of La Serena cheese, and to correlate the volatile compounds' abundance with quality and intensity of flavour.…”

Section: Introductionmentioning

confidence: 99%

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Seasonal variation of volatile compounds in ewe raw milk La Serena cheese

Carbonell

Núñez

Fernández-Garcı́a

2002

Lait

Self Cite

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-La Serena cheese is a soft to semi-soft variety made in Extremadura (western Spain) from Merino ewe raw milk using an extract of Cynara cardunculus as milk coagulant. A purge and trap apparatus coupled to a GC-MS was used to study the seasonal variation of the volatile fraction of La Serena cheeses made at four artisan dairies. Alcohols and esters were the main chemical families found in La Serena cheese. Most volatile compounds were detected in cheeses made during the whole year, although at different concentrations. Abundances of hydrocarbons, primary alcohols, secondary alcohols of an uneven number of carbon atoms, terpenes, 2,3-butanedione, free fatty acids, nitrogen compounds and aromatic compounds were generally higher in cheeses made during spring. Aldehydes reached the highest levels in spring and summer cheeses. Ethanol and ethyl esters were more abundant in spring and autumn cheeses, while branched chain alcohols and branched chain alkyl esters were more abundant in summer cheeses. Cheeses made in winter showed a lower abundance of most volatile compounds, except dimethyl sulphide and dimethyl disulphide. Cheeses made in spring received the highest scores for odour and aroma quality, and cheeses made in winter received the lowest scores. High amounts of 2,3-butanedione, medium concentrations of most terpenes and alcohols, low levels of methyl ketones, especially of 2-butanone, and very low concentrations of 2-butanol were generally recorded for cheeses with the highest quality scores in sensory evaluation. Concentrations of most ethyl esters and branched chain alkyl esters in the highest scored cheeses were above the mean values in cheeses made during the whole year. However, levels of propyl esters and ethyl esters of branched chain acids were lower in the highest scored cheeses.Volatile compound / ewe raw milk / La Serena cheese / seasonal variation Résumé -Variation saisonnière des composés volatils dans le fromage La Serena au lait cru de brebis. La Serena est un fromage à pâte molle ou demi-dure d'appellation d'origine contrôlée fait en Extremadura, à l'ouest de l'Espagne, avec du lait cru de brebis Merino et un extrait de Cynara cardunculus comme coagulant du lait. Un dispositif de « purge and trap » couplé à un appareil de CG-SM a été utilisé pour étudier la variation saisonnière de la fraction volatile des fromages de La Serena fabriqués dans quatre usines pendant une année. Les familles chimiques majoritaires étaient des alcools et des esters. La plupart des composés volatils ont été détectés dans les fromages fabriqués pendant les quatre saisons de l'année, mais à des concentrations différentes. Les concentrations des hydrocarbures, des alcools primaires, des alcools secondaires à nombre impair d'atomes de carbone, terpènes, 2,3-butanedione, acides gras libres, composés azotés et composés aromatiques étaient en général plus élevées dans les fromages de printemps. Les aldéhydes étaient en concentration maximale dans les fromages de printemps et d'été. L'éthanol et les esters éthyliqu...

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Section: Cheesesmentioning

confidence: 99%

“…Purge and trap extraction and gas chromatography conditions were as described in a previous work [6].…”

Section: Purge and Trap And Gc-msmentioning

confidence: 99%

“…Cheeses were tasted by 14 trained panellists for quality and intensity of odour and 700aroma on a 0 to 7 points scale, as described previously [6].…”

Section: Sensory Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Seasonal variation of volatile compounds in ewe raw milk La Serena cheese

Carbonell

Núñez

Fernández-Garcı́a

2002

Lait

Self Cite

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“…Manchego cheese is the best known among the five varieties, but few studies have described the volatile composition of cheeses made from raw ewe's milk [15,21,51]. Very few papers have described the volatile composition of Idiazabal [26], Zamorano [16], Roncal [25,42] and La Serena cheeses [6,7].…”

Section: Introductionmentioning

confidence: 99%

Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe’s raw milk cheeses

Barrón

Redondo

Ortigosa

et al. 2005

Lait

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-Different dynamic headspace (DHS) methods used for determination of volatile compounds in cheeses were compared. Three different laboratories using gas chromatography coupled to mass spectrometry carried out the analyses of volatile compounds of Spanish Protected Designation of Origin ewe's raw milk cheeses. One laboratory used "purge and trap" (P&T) with thermal desorption of the trap by ultrafast microwave heating (MWH) and the other two laboratories used P&T with thermal desorption of the trap by resistive heating (RH). Each method detected around 78-85 different individual compounds which belonged to different chemical groups, namely, acids, alcohols, ketones, esters, aldehydes, sulphur compounds, hydrocarbons and terpenes. Using the P&T-MHW method, larger percentages of acids and aldehydes in the cheeses were found compared with the P&T-RH methods, whereas the contrary occurred for the percentages of alcohols and ketones. Differences in the percentages of some volatile compounds such as ketones, alcohols and acids between the laboratories using P&T-RH under different analytical conditions were also recorded. The results pointed out differences in the selectivity for the extraction of various volatile compounds from cheese samples according to the DHS methods used, particularly when using tenax or graphitised carbon as trap absorbents. In spite of these differences, both P&T-MWH and P&T-RH methods were equally satisfactory for the comparison of the different cheese varieties. However, each of the DHS methods was more suitable for the characterisation of the volatile compounds of a particular cheese type. De plus, des différences dans les pourcentages de certains composés volatils, tels que cétones, alcools et acides ont également été observées entre les laboratoires utilisant le système de P&T-CR dans des conditions différentes. Les résultats soulignent des différences en termes de sélectivité d'extraction des volatils à partir des échantillons de fromage selon la technique d'extraction employée, et en particulier selon la nature de l'absorbant du piège (tenax ou charbon). Malgré ces différences, les deux méthodes P&T-CMO et P&T-CR se sont révélées également satisfaisantes pour comparer différentes variétés de fromages. Cependant, chacune des méthodes d'extraction était plus appropriée pour caractériser les composés volatils pour un type de fromage en particulier.fromage / composé volatil / espace de tête dynamique / étude inter-laboratoire

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Chloropropanols and Chloroesters

Hamlet

Sadd

2008

Process‐Induced Food Toxicants

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Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics

Cited by 93 publications

References 37 publications

Seasonal variation of volatile compounds in ewe raw milk La Serena cheese

Seasonal variation of volatile compounds in ewe raw milk La Serena cheese

Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe’s raw milk cheeses

Chloropropanols and Chloroesters

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