Odour-active compound profiles in Cantal-type cheese: Effect of cow diet, milk pasteurization and cheese ripening

Effect of different grazing systems on upland pastures compared with hay diet on cheese sensory properties evaluated at different ripening times

“…The differences in unsaturated FA content could also explain the overall less intense odour and aroma, higher butter odour, and less persistent taste found for I cheeses compared with pasture cheeses, already reported by other authors (Agabriel et al, 2004;Cornu et al, 2009;Martin et al, 2005). In fact, the unsaturated FA, with a putative lower stability towards oxidation than SFA (Chen et al, 2004;Kirstensen, Hedgegaard, Nielsen, & Skibsted, 2004), could produce numerous odour-active compounds (Cornu et al, 2009). 3.2 5.2 0.14 y *** ns Spot colour 6.0 b 7.0 a 5.1 c 7.1 a 4.3 d 6.8 a 0.11 *** *** *** Spot salience 5.3 b 6.7 a 4.0 c 5.9 ab 3.1 d 6.1 ab 0.14 *** *** *** Spot quantity 6.6 a 6.7 a 4.9 b 6.6 a 4.2 b 6.7 a 0.13 *** *** *** Body colour 3.7 3.8 6.6 6.7 6.1 6.6 0.13 *** ns ns Body cracks 4.2 b 4.6 b 4.7 ab 5.1 ab 4.2 b 5.9 a 0.11 * ns ** a Abbreviations are: I, hay and concentrate indoor cows' diet; R, rotational grazing system on lowly biodiverse grassland; C, continuous grazing system on highly biodiverse pasture; T, treatment; A, age; SEM, standard error of the means.…”

“…The differences in unsaturated FA content could also explain the overall less intense odour and aroma, higher butter odour, and less persistent taste found for I cheeses compared with pasture cheeses, already reported by other authors (Agabriel et al, 2004;Cornu et al, 2009;Martin et al, 2005). In fact, the unsaturated FA, with a putative lower stability towards oxidation than SFA (Chen et al, 2004;Kirstensen, Hedgegaard, Nielsen, & Skibsted, 2004), could produce numerous odour-active compounds (Cornu et al, 2009).…”

“…Thus differences in botanical composition and phenology of herbage ingested by cows between R and C may be less important than expected. (iv) Sward phenology, herbage DM and fibre content may affect milk composition, especially milk odd-and branched-chain FAs (Vlaeminck, Fievez, Cabrita, Fonseca, & Dewhurst, 2006) and unsaturated FAs, the oxidation of which could induce the production of several odour-active compounds involved in setting cheese sensory properties (Cornu et al, 2009;Urbach, 1990). Even so, in our trial, the difference found in milk FA profile between R and C, even if significant for almost all the FAs, were small, if compared with those between pasture and hay diets, and may be too weak to significantly affect cheese sensory properties.…”

“…(v) The first sensory evaluation, which did not reveal any difference between R and C, was achieved only after 12-week ripening of cheeses. According to Agabriel et al (2004) and Cornu et al (2009), this ripening time is too short to show diet effects on sensory properties of Cantal cheese. Moreover in our trial, the proteolysis of 12-week ripened cheeses was less developed than that reported for Cantal cheese (Martin et al, 2009) at the same ripening time.…”

Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data

“…The odour-active compounds were analysed by a methodology similar to that used by Cornu et al (2009), using 8-way gas chromatographyeolfactometry (8W-GCeO) described by Berdagué, Tournayre, and Cambou (2007). For this analysis, one analysis per cheese was performed on a mixture of three different batches (different shelf-lifes) that were equally mixed prior to the analysis in order to account for batch-to-batch variation.…”