Quantitation, Evaluation, and Effect of Certain Microorganisms on Flavor Components of Blue Cheese

Anderson, Dominic; Day, E.A.

doi:10.1021/jf60145a012

Cited by 62 publications

(33 citation statements)

References 9 publications

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“…Methylcetone level (figure 4d) developed differently from the other compounds with very low levels up to 18 days and then a sudden increase with a high gradient explained by the synthe sis mechanism, as they were produced by a B-oxidation reaction whieh only takes place when the corresponding fatty acid has been released. Methylcetones are reported as the main aroma compounds in sorne chee ses, as blue cheeses [1], however in the goat cheeses they did not play a part in the flavor, as their level remained lower than the TV, even at the end of ripening (table J).…”

Section: C7mentioning

confidence: 98%

Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening

Quéré

Aimar

Riaublanc³

et al. 1998

Lait

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-A traditional Sainte-Maure soft cheese was analyzed from 2 days to 31 days of ripening for ils gross composition, total and free fatty acid distribution and the aroma cornpounds in the volaiile fraction of cheese, which were studied by gas chromatography coupled with mass spectrometry. Cheese ripening was characterized by a very low level of casein proteolysis, 5%, which was hydrolyzed in low molecular mass peptides, and by a high lipolysis level, up to 6% of free to total fatty acids at the end of ripening. The volatile fraction of cheese was studied using gas chromatography coupled with mass spectrometry. Among the 38 compounds identified in the volatile fraction, seven were characterized by olfactometry as having a specifie cheese or goat cheese aroma. They were: hexanoic, octanoic, nonanoic, decanoic 3-methylbutanoic, 4-methyloctanoic and 4-ethyloctanoic. Sorne acids were present at levels higher than their threshold value (TV) even in 2-day cheeses, while sorne others only reached their TV in the 31-day cheeses, showing that the flavor of ripened cheeses was different from that of fresh cheeses. © InralElsevier, Paris.

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Section: C7mentioning

confidence: 98%

Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening

Quéré

Aimar

Riaublanc³

et al. 1998

Lait

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“…Ethyl esters may contribute to the cheese aroma not only by providing fruity notes but also by minimising the harsh flavours produced by other volatile compounds according to Anderson and Day [1]. We will further refer to this masking effect of ethyl esters in La Serena cheese.…”

Section: Estersmentioning

confidence: 99%

“…It was observed that cheeses with high concentrations of 2-butanone received higher aroma quality scores than expected when they contained high amounts of esters. Anderson and Day [1] observed a masking effect of esters on the harsh notes of free fatty acids and amines.…”

Section: Sensory Analysismentioning

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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“…Hexanoic acid ethyl ester and dodecanoic acid ethyl ester displayed the highest intensities. Several authors [2,13] have suggested that most esters have floral and fruity notes and may contribute to aroma by minimising the sharpness and bitterness imparted by fatty acids and amines, respectively. Few published studies address the odour threshold of esters in cheese, although the range of concentrations and sniffer scores recorded here highlight the sensory impact of these compounds.…”

Section: Characterisation Of Volatile Compoundsmentioning

confidence: 99%

Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses

Povéda

Sánchez‐Palomo

Pérez-Coello

et al. 2008

Dairy Sci. Technol.

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-The volatile compounds of several semi-hard goat's milk cheeses from different regions of Spain were isolated by Steam Distillation Extraction (SDE) and analysed by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Sniffing. About 50 volatile compounds were identified from GC-MS analysis. Of these, the compounds contributing most to cheese aroma were short-chain fatty acids, especially 3-methylbutanoic acid (sweat, acid, rancid), a large number of ketones (dairy, cooked), some lactones including δ-decalactone (fruity), ethyl esters of hexanoic and dodecanoic acid (fruity), some benzene compounds including phenylacetaldehyde (dry fruit) and also 1-hexanol (green). Principal Component Analysis of the volatile compounds distinguished four cheeses from the rest in terms of their different content in some volatile compounds, i.e., 2-phenylethanol, decanoic acid ethyl ester, 2-pentadecanone, octanoic acid, tetradecanoic acid, 3-hydroxy-2-butanone, 2-heptanone, 2-nonanone and 2-heptanol. A good correlation between some sensory attributes and specific volatile compounds was observed, e.g., medium-chain fatty acids (octanoic, decanoic and tetradecanoic acids) correlated positively (P < 0.05) with animal odour.goat cheese / volatile compounds / GC-MS / olfactometry / sensory attributes Résumé -Composés volatils, profil olfactométrique et évaluation sensorielle de fromages dechèvre espagnols à pâte semi-dure. Les composés volatils de plusieurs fromages de chèvre à pâte semi-dure de différentes régions d'Espagne ont été extraits par distillation à la vapeur et analysés par chromatographie en phase gazeuse couplée à la spectrométrie de masse (CG-SM) et par chromatographie en phase gazeuse-sniffing. Environ 50 composés volatils ont été identifiés par CG/SM. Parmi ceux-ci, les composés trouvés comme contribuant le plus à l'arôme du fromage ont été les acides gras à courte chaîne, en particulier l'acide 3-méthylbutanoïque (doux, acide, rance), un grand nombre de cétones (lait, cuit), quelques lactones incluant la δ-decalactone (fruité), les esters d'éthyle d'acide hexanoïque et dodecanoïque (fruité), quelques composés benzèniques incluant le phénylacétaldéhyde (fruit sec) et aussi l'1-hexanol (vert). L'analyse en composantes principales des composés volatils a distingué 4 fromages, ayant par rapport aux autres des teneurs différentes en quelques composés volatils, à savoir le 2-phényléthanol, l'ester d'éthyle d'acide decanoïque, la 2-pentadecanone, l'acide octanoïque, l'acide tetradecanoïque, la 3-hydroxy-2-butanone, la 2-heptanone, la 2-nonanone et le 2-heptanol. Une bonne corrélation était observée entre certains attributs sensoriels et certains composés volatils spécifiques, par exemple les acides gras à chaîne moyenne (octanoïque, decanoïque et tetradecanoïque) étaient positivement corrélés (P < 0,05) avec l'odeur animale.fromage de chèvre / composés volatils / CG-SM / olfactométrie / attributs sensoriels

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Quantitation, Evaluation, and Effect of Certain Microorganisms on Flavor Components of Blue Cheese

Cited by 62 publications

References 9 publications

Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening

Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening

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

Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses

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