Heat-induced volatiles and odour-active compounds in a model cheese

Modelling the Maillard reaction during the cooking of a model cheese

“…The final composition per 100 g of cheese was approximately 60 g of water, 20 g of fat, 12 g of protein, 6 g of lactose and some other minor constituents. More details about the manufacturing process are provided in our previous study (Bertrand et al, 2011).…”

“…A cooking system was designed for heating a cheese sample of about 10 g to a final temperature of 80-150°C as quickly as possible and to maintain this temperature for a given time. It is possible to reach 150°C in about 3 min and 30 s. The specifications of the system, its operational parameters and performances are also described in Bertrand et al (2011). The temperature was measured by using a type-K thermocouple placed at the core of the cheese medium in a set of preliminary experiments.…”

“…Numbers represent the time spent at the selected temperature (warm up period excluded). The thermal treatments were carried out according to the methodology described in Bertrand et al (2011). Processed cheese samples were analysed by solid-phase microextraction associated with comprehensive gas chromatography-time of flight mass spectrometry.…”

“…In a previous study (Bertrand et al, 2011), we determined from a qualitative point of view that lipid oxidation, caramelisation and Maillard reaction are responsible for most of the changes occurring in the volatile fraction during the thermal treatments applied to processed cheeses. Some of the molecules originating from these reactions are already known as responsible for ''off flavour'' defects.…”

“…The aim of this work is to move from a qualitative approach toward a quantitative model that could be integrated into multicriteria optimisation strategies for the prediction of processed cheese quality. Therefore, this study is focused on the Maillard reaction, as it was found to be the main source for off-flavour identified during cooking (Bertrand et al, 2011). We were led (i) to extract an observable reaction scheme from the data contained in the volatile fraction of the processed cheeses and the literature available, (ii) and to model the evolution of the key compounds using a multi-responses stoichiokinetic model.…”