Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects

Zabaleta, Laura; Gourrat, Karine; Barrón, Luis Javier R.; Albisu, M.; Guichard, Élisabeth

doi:10.1016/j.idairyj.2016.01.018

Cited by 31 publications

(36 citation statements)

References 28 publications

(58 reference statements)

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“…Subsequently the extract, containing volatiles and solvent, is concentrated by purging with nitrogen, followed by injection onto the GC column (Engel, Bahr, & Schieberle, ). SAFE is frequently associated with GC‐olfactometry analysis (Zabaleta, Gourrat, Barron, Albisu, & Guichard, ; Whetstine, Cadwallader, & Drake, , ). In the GC‐olfactometry analysis of Cheddar cheese, Drake, Miracle, and McMahon () compared SAFE to headspace‐SPME (HS‐SPME) with divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber.…”

Section: Introductionmentioning

confidence: 99%

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

Bertuzzi

McSweeney

Rea

et al. 2018

Comp Rev Food Sci Food Safe

151

128

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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.

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Section: Introductionmentioning

confidence: 99%

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

Bertuzzi

McSweeney

Rea

et al. 2018

Comp Rev Food Sci Food Safe

151

128

View full text Add to dashboard Cite

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“…The abundance of this branched-chain alcohol was much greater in AN cheeses than in ND, RA and AC off-flavour cheeses (P ≤ 0.1) ( Table 3). Its odour has been described as unclean, animal and stable [8,40] and its presence has been related to undesirable openings in some cheese varieties [4,16]. This alcohol originates from the reduction of 3-methyl-1-butanal, produced in the Strecker degradation of Leu by lactic acid bacteria during cheese ripening [3,11,40].…”

Section: Volatile Compounds Associated With Off-flavourmentioning

confidence: 99%

“…Sheep and goat dairy products manufacture, especially from Mediterranean countries, has often been linked to cheeses [15,16]. The objective of the present study was to investigate relationships between the volatile profile and balanced flavour of high sensory quality ewe's raw milk commercial cheeses, and those relations between certain volatile compounds and off-flavours in defective commercial cheeses.…”

Section: Introductionmentioning

confidence: 99%

“…The objective of the present study was to investigate relationships between the volatile profile and balanced flavour of high sensory quality ewe's raw milk commercial cheeses, and those relations between certain volatile compounds and off-flavours in defective commercial cheeses. In a previous study [16], key odorants associated with off-flavours were identified in a small number of ewe's raw cheese samples. To validate and extrapolate these results to commercial farmhouse cheese productions, the present study has been conducted on a greater number of ewe's raw milk commercial cheeses made in three consecutive annual productions.…”

Section: Introductionmentioning

confidence: 99%

“…Sensory description of desirable attributes of Idiazabal PDO cheese and off-flavours considered for the present study a Adapted from Perez-Elortondo et al[21], Ojeda et al[22] and Zabaleta et al[16] …”

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confidence: 99%

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Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses

Zabaleta

Albisu

Barrón

2017

Eur Food Res Technol

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Insertion of MXene‐Based Materials into Cu–Pd 3D Aerogels for Electroreduction of CO₂to Formate

Abdinejad

Subramanian

Khorasani-Motlagh

et al. 2023

Advanced Energy Materials

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One of the most promising approaches is converting CO 2 to valueadded materials through an electrochemical CO 2 reduction reaction (CO 2 RR) using renewable electricity. [2,3] Despite the potential of CO 2 RR technology, there are still significant challenges in both fundamental (e.g., catalyst activity, selectivity, and durability) and system aspects (e.g., mass transport, conversion rate, and energy efficiency), which need to be addressed. [4,5] In aqueous environments, CO 2 RR can produce a number of reduced materials, including C1 products, such as CO and formate, and C 2 products, like acetate, ethylene, and ethanol. [6][7][8][9][10] Formate, in particular, represents the most economically-viable reduction product from CO 2 due to its industrial value and requirement of only 2 electrons. [11,12] To date, the majority of catalysts able to produce formate through CO 2 RR are pure post-transition metal catalysts such as Sn, [9,[13][14][15][16] In, [17,18] and Pb, [19,20] ; however, large overpotentials are required to activate CO 2 on these metals compared to transition metal catalysts for CO production. Therefore, further catalyst design is necessary to optimize CO 2 -to-formate conversion and improve energy efficiency at high current densities (>150 mA cm −2 ) suitable for potential industrial applications. Researchers have found success using a number of bimetallic post-transition metal containing catalysts, where the catalyst interface is engineered to contain more active sites and to tune intermediate binding energies. For example, recently, Ren et al., [21] reported high FE formate (>90%) with a current density of ≈140 mA cm −2 using a Sn-Bi catalyst, highlighting the importance of bimetallic catalytic engineering design to improve the overall catalytic performance.Separately, transition metals such as Ag and Cu catalysts can also activate CO 2 to formate, although as a minor product.Copper-based electrocatalysts in particular are commonly employed in the CO 2 RR process to produce a range of products including CO, formate and hydrocarbons. [22,23] One approach for formate production has been to pair Cu catalysts with other metals. The binding strength of Cu alone catalyst to a CO 2 may have a regulatory effect, where intermediate binding may notThe electrochemical CO 2 reduction reaction (CO 2 RR) is an attractive method to produce renewable fuel and chemical feedstock using clean energy sources. Formate production represents one of the most economical target products from CO 2 RR but is primarily produced using post-transition metal catalysts that require comparatively high overpotentials. Here a composition of bimetallic Cu-Pd is formulated on 2D Ti 3 C 2 T x (MXene) nanosheets that are lyophilized into a highly porous 3D aerogel, resulting in formate production much more efficient than post-transition metals. Using a membrane electrode assembly (MEA), formate selectivities >90% are achieved with a current density of 150 mA cm −2 resulting in the highest ever reported overall energy efficiency of 47% (...

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Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects

Cited by 31 publications

References 28 publications

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

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

Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses

Insertion of MXene‐Based Materials into Cu–Pd 3D Aerogels for Electroreduction of CO₂to Formate

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Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects

Cited by 31 publications

References 28 publications

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

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

Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses

Insertion of MXene‐Based Materials into Cu–Pd 3D Aerogels for Electroreduction of CO2to Formate

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Insertion of MXene‐Based Materials into Cu–Pd 3D Aerogels for Electroreduction of CO₂to Formate