Formation of Flavor Compounds in Cheese

Fox, Patrick F.; Wallace, J. M.

doi:10.1016/s0065-2164(08)70261-2

Cited by 304 publications

(234 citation statements)

References 123 publications

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“…The unique taste of cheese is the result of a complex balance between volatile and non-volatile chemical compounds from milk fat, protein and carbohydrates that appeared during cheese ripening (Fox and Wallace, 1997).…”

Section: Production Quality and Ripeningmentioning

confidence: 99%

Production of hard goat cheese and goat whey from organic goat’s milk

et al. 2017

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Technology of hard goat cheese and whey production from organic goat's milk is very complex and must be harmonized with the methods and guidelines of organic production. The organic goat cheeses are declared as products of higher quality, with greater or added value, and to achieve this, all technological parameters of production must be controlled and adapted to the desired type of cheese. In this study chemical analyses of the composition of organic and conventional goat's milk, cheese and whey were performed. Cheese fatty acids profile was determined by gas chromatograph (GC) with FID detector, while for detection of amino acids was used HPLC method with fluorescence detection. Data obtained in the study were analyzed using Statistica 9.0 software package and significant differences were determined using t-test. Based on the results, organic milk was statistically significantly higher in all components, except in ash and sodium (p<0.05, p<0.01). Contrary, cheeses (aged 4 days) did not show significant differences (p<0.05, p<0.01), except for dry matter and lactose. During ripening of organic cheese the contents of threonine, tyrosine, valine and isoleucine decreased, whereas methionine, phenylalanine and lysine, showed a tendency to increase. Saturated fatty acids were mainly represented with myristic, palmitic and stearic acids while oleic acid was dominant as unsaturated FA. Organic whey samples contained significantly more protein (1.43 % versus 0.52 %, p<0.05, p<0.01). The application of organic standards of manufacture and control of all technological parameters in the production of organic hard goat cheese and whey resulted in obtaining a high-quality products.

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Section: Production Quality and Ripeningmentioning

confidence: 99%

Production of hard goat cheese and goat whey from organic goat’s milk

et al. 2017

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“…Similar to many other internally bacterial ripened cheeses, Cheddar must be stored at low temperature (5-13°C) for months and sometimes years to attain desired flavor and body attributes. During this period, microorganisms and enzymes trapped in the cheese matrix act on curd substrates in a manner that is heavily dictated by the curd microenvironment (e.g., cheese pH, water activity, salt content, redox potential, and temperature), producing a heterogeneous mixture of volatile and nonvolatile flavor and aroma compounds that eventually confer mature cheese flavor (Fox et al, 1993;Fox and Wallace, 1997;Marilley and Casey, 2004;Smit et al, 2005;Ardö, 2006).…”

Section: Introductionmentioning

confidence: 99%

Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter

Broadbent

Brighton

McMahon

et al. 2013

Journal of Dairy Science

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Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in the cheese matrix. Lipid removal fundamentally alters cheese composition, which can modify the cheese microenvironment in ways that may affect growth and enzymatic activity of starter or nonstarter lactic acid bacteria (NSLAB). Additionally, manufacture of low-fat cheeses often involves changes to processing protocols that may substantially alter cheese redox potential, salt-in-moisture content, acid content, water activity, or pH. However, the consequences of these changes on microbial ecology and metabolism remain obscure. The objective of this study was to investigate the influence of fat content on population dynamics of starter bacteria and NSLAB over 9 mo of aging. Duplicate vats of full fat, 50% reduced-fat, and low-fat (containing <6% fat) Cheddar cheeses were manufactured at 3 different locations with a single-strain Lactococcus lactis starter culture using standardized procedures. Cheeses were ripened at 8°C and sampled periodically for microbiological attributes. Microbiological counts indicated that initial populations of nonstarter bacteria were much lower in full-fat compared with low-fat cheeses made at all 3 sites, and starter viability also declined at a more rapid rate during ripening in full-fat compared with 50% reduced-fat and low-fat cheeses. Denaturing gradient gel electrophoresis of cheese bacteria showed that the NSLAB fraction of all cheeses was dominated by Lactobacillus curvatus, but a few other species of bacteria were sporadically detected. Thus, changes in fat level were correlated with populations of different bacteria, but did not appear to alter the predominant types of bacteria in the cheese.

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“…The volatile fractions of some Spanish cheeses, Manchego [17,28,43], Gamonedo [21], Cabrales [19], Afuega'l Pitu [16], Idiazábal [9], Mahón [35] and Roncal [22], have been studied in the last decade as a response to the growing interest in the characterisation of traditional products protected by a designation of origin. Several review articles summarise the present knowledge on volatile formation and significance [10,18,29,33,38,41,42], and on the analytical techniques used for their study [12,27,37].…”

Section: Introductionmentioning

confidence: 99%

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

Carbonell

Núñez

Fernández-Garcı́a

2002

Lait

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-La Serena cheese is a soft to semi-soft Spanish variety manufactured from Merino ewe raw milk coagulated with an extract of Cynara cardunculus. In the present work a purge and trap extraction procedure coupled to gas chromatography -mass spectrometry was used to study the volatile fraction evolution during ripening of La Serena cheese. A total of 112 compounds were identified. Alcohols were quantitatively the main chemical family in the volatile fraction, increasing significantly during ripening. Ethanol, 1-propanol, 2-propenol, 2-propanol, 2-butanol, 2-pentanol and the branched chain 2-methyl-1-propanol and 3-methyl-1-butanol, were abundant at the end of ripening. Esters, especially ethyl esters of acetic, butanoic, hexanoic and octanoic acids and 3-methyl-1-butanol acetate, were found at high levels in the headspace of La Serena cheese. Concentrations of most esters increased dramatically during ripening, and, given their low perception thresholds, may be considered as key constituents of the aroma of this cheese variety. The principal component analysis of sensory attributes and volatile compounds extracted 3 functions. Linear aldehydes and alcohols, 2-alkanols, branched-chain alcohols, 2-methyl-ketones, alkanes, terpenes and esters other than ethyl esters correlated positively with function 1 (25.8% of the variance explained). Odour and aroma quality, along with the sensory attributes lactic, fruits-flowers, and clean cheese flavour, and the volatiles ethanol and ethyl esters, had a high correlation coefficient with function 2 (14.8% of the variance explained). 2-Butanone and the sensory attributes fishy and putrid had a negative correlation coefficient with this function. Odour and aroma intensity, along with the sensory attributes animal, pungent and fishy, and the volatile compounds branched chain aldehydes, n-alkanols, 2-butanol and esters, were positively correlated with function 3 (11.0% of the variance explained). Terpenes had a negative correlation coefficient with this function. Résumé -Évolution des composés volatils dans le fromage La Serena pendant l'affinage. Corrélation avec les caractéristiques sensorielles. La Serena est un fromage à pâte molle ou demi-dure fabriqué à partir du lait cru de brebis Merino coagulé avec un extrait de Cynara cardunculus. Pour étu-dier la fraction volatile pendant l'affinage du fromage La Serena, un dispositif d'extraction par espace de tête dynamique « purge and trap » couplé à un appareil de CG-SM a été utilisé. Les alcools étaient quantitativement la principale famille chimique dans la fraction volatile, et augmentaient significativement au cours de l'affinage. L'éthanol, le 1-propanol, le 2-propenol, le 2-propanol, le 2-butanol, le 2-pentanol et les alcools ramifiés 2-méthyl-1-propanol et 3-méthyl-1-butanol étaient très abondants en fin d'affinage. Des esters, principalement des esters éthyliques des acides acétique, butanoïque, hexanoïque et octanoïque, ont été trouvés à des niveaux assez élevés dans la fraction volatile du fromage La Serena. Les con...

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Formation of Flavor Compounds in Cheese

Cited by 304 publications

References 123 publications

Production of hard goat cheese and goat whey from organic goat’s milk

Production of hard goat cheese and goat whey from organic goat’s milk

Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter

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

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