Solid-phase microextraction for analysis of mould cheese aroma

Vítová, Eva; Loupancová, Blanka; Zemanová, Jana; Štoudková, Hana; Brezina, P.; Babák, Libor

doi:10.17221/3324-cjfs

Cited by 20 publications

(14 citation statements)

References 17 publications

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“…[75] This compound was also found in Ezine, Niva, and Gruyere cheeses. [66,71,76] 2-isopropyl-3-methoxypyrazine was only found in CHS12. It contributed a "dirty, nutty note" to cheese with intensity at 1.5.…”

Section: Aroma-active Compoundsmentioning

confidence: 99%

Physicochemical and Sensory Properties of Mihalic Cheese

Aday

Yüceer

2014

International Journal of Food Properties

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Mihalic is a hard, brined and quite salty cheese. In this study, selected physical, chemical, and sensory properties of 15 Mihalic cheese samples (matured more than six months) in vacuum packaging were investigated using representative samples collected from its major production area in northwestern Turkey. Aroma-active compounds were analyzed by solid phase microextraction and determined by gas chromatography-olfactometry. Average dry matter and fat contents of the cheese were 60.4 and 27.4 g/100 g cheese, respectively. Significant differences were observed among the cheese samples for hardness, adhesiveness, chewiness, and gumminess. Sulfurous, free fatty acids, and barny/animal were major sensory descriptors for the cheese. Methional (boiled potato), (E,E)-2,4-nonadienal (fatty, stale), diacetyl (buttery), 1-octen-3-one (mushroom), ethyl butyrate (sweet, bubble gum), and butyric acid (rancid) were common aroma-active compounds found in Mihalic cheese.

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Section: Aroma-active Compoundsmentioning

confidence: 99%

Physicochemical and Sensory Properties of Mihalic Cheese

Aday

Yüceer

2014

International Journal of Food Properties

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“…The validation parameters of SPME-GC-MS method were published previously (Vítová et al, 2006;Vítová et al, 2007).…”

Section: Spme-gc-ms Conditionsmentioning

confidence: 99%

The changes of flavour and aroma active compounds content during production of Edam cheese

Vítová¹,

Mokáňová²,

Babák³

et al. 2014

Acta Univ. Agric. Silvic. Mendelianae Brun.

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This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The cheese samples were produced in dairy MILTRA B, Ltd., Městečko Trnávka.A number of volatile substances contribute to flavour of cheese including alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. The development of these components during production was monitored in chosen Edam cheese (fat 30% w/w) using headspace-SPME-GC method. The samples were taken from cheesemilk up to technologically ripe cheese. In total 37 various organic compounds belonging to five chemical groups were identified in milk and cheese samples. Their total content increased during production. The first increase was observed after pressing and then especially in last part of ripening. Ethanol (185.8 ± 15.85 mg.kg−1), acetoin (97.7 ± 3.78 mg.kg−1), 2-methylpropanol (71.2 ± 5.23 mg.kg−1), acetic acid (54.4 ± 1.70 mg.kg−1) and acetaldehyde (36.4 ± 10.17 mg.kg−1) were the most abundant in ripened cheeses. The flavour and other organoleptic properties (appearance, texture) of Edam cheese samples were also sensorially evaluated during ripening. The five point ordinal scale and profile tests were used for evaluation. The sensory quality was improved during ripening, until the final marked flavour characteristic for these cheese types.

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“…The solid-phase micro-extraction (SPME) is a relatively simple preparation technique which is based on the partition of the analyte between the extraction phase on the outside of a small fused-silica fibre, and the matrix (Vítová et al 2006). SPME is an attractive alternative to other conventional extraction sampling techniques because it is fast, sensitive, solventfree and economical (Van Aardt et al 2005).…”

Section: Introductionmentioning

confidence: 99%

“…SPME is an attractive alternative to other conventional extraction sampling techniques because it is fast, sensitive, solventfree and economical (Van Aardt et al 2005). SPME has gained a lot of interest in a broad field of food analysis (Štoudková and Zemanová 2007) and the technique is also highly sensitive towards volatile milk fat products (Vítová et al 2006). …”

Section: Introductionmentioning

confidence: 99%

Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability

et al. 2015

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The interest in application of biocatalysis during natural milk fat flavours development has increased rapidly and lipases have become the most studied group in the development of bovine milk fat flavours. Lipozyme-435, Novozyme-435 and Thermomyces lanuginosus Immobilized (TL-IM) lipases were used to hydrolyze anhydrous milk fat (AMF) and anhydrous buffalo milk fat (ABF) and their volatile flavouring compounds were identified by solid-phase micro-extraction gas chromatography/mass spectrometry (SPME-GC/MS) and then compared at three hydrolysis intervals. Both AMF and ABF after lipolysis produced high amount of butanoic and hexanoic acids and other flavouring compounds; however, highest amount were produced by Lipozyme-435 and Novozyme-435 followed by TL-IM. The hydrolyzed products were assessed by Rancimat-743 for oxidative stability and found both that, for AMF and ABF treated butter oil, Lipozyme-435 and TL-IM were generally more stable compared to Novozyme-435. For both AMF and ABF treated butter oil, Lipozyme-435 was observed to cause no further oxidation consequences which indicates Lipozyme-435 was stable during hydrolysis at 55°C for 24 h.

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Solid-phase microextraction for analysis of mould cheese aroma

Cited by 20 publications

References 17 publications

Physicochemical and Sensory Properties of Mihalic Cheese

Physicochemical and Sensory Properties of Mihalic Cheese

The changes of flavour and aroma active compounds content during production of Edam cheese

Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability

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