Solid-Phase Microextraction-Mass Spectrometry:  A New Approach to the Rapid Characterization of Cheeses

Pérès, Christophe; Viallon, Christine; Berdagué, Jean‐Louis

doi:10.1021/ac001146j

Cited by 118 publications

(45 citation statements)

References 14 publications

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“…Various fibres were tested and finally Carboxen TM /polydimethylsiloxane 85 µm fibre was chosen as most suitable for the extraction of volatile aroma compounds as confirmed by many authors (PÉRÉS et al 2001;FRANK et al 2004).…”

Section: Resultsmentioning

confidence: 99%

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Solid-phase microextraction for analysis of mould cheese aroma

Vítová¹,

Loupancová²,

Zemanová³

et al. 2006

Czech J. Food Sci.

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Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. The extraction conditions were very mild, which minimises thermal, mechanical, or chemical modification of the sample; the method is rapid, simple, and cheap. In total, 54 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids, and 4 sulphur compounds. These aroma compounds were quantified and subsequently the changes in the concentrations of them were studied throughout the ripening period. Most of the volatile compounds identified were present at all stages of the cheese ripening, their amounts changing significantly, however, in most cases the final concentration in the ripe cheeses was similar to the initial concentration in the unripe cheese.  

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Section: Resultsmentioning

confidence: 99%

“…Many authors describe the analysis of flavour and off-flavour of some foods, e.g. fruit, vegetables, meat, drinks and dairy products (PÉRÉS et al 2001;FRANK et al 2004;MALLIA et al 2005).…”

mentioning

confidence: 99%

Solid-phase microextraction for analysis of mould cheese aroma

Vítová¹,

Loupancová²,

Zemanová³

et al. 2006

Czech J. Food Sci.

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“…In contrast, ethyl octanoate was detected in both kefir cheese samples. The above esters are known for their fruity aroma contribution (51,53) and may derive from milk (65). Ethyl butanoate, present in surface-salted kefir cheese ripened in brine, has been identified as one of the most potent odorants in a number of cheeses (14).…”

Section: Discussionmentioning

confidence: 99%

“…Hexanoic acid, identified in surfacesalted kefir cheese ripened in brine and in commercial fetatype cheese, provides a pungent flavor (51). Octanoic acid, present in all cheeses, and decanoic acid, present in surfacesalted kefir cheese ripened in brine and in commercial fetatype cheese, are known for their goaty, rancid flavor (35,47).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Freeze-Dried Kefir Coculture as Starter in Feta-Type Cheese Production

Kourkoutas

Kandylis

Panas

et al. 2006

Appl Environ Microbiol

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The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4°C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were studied. The use of kefir coculture as a starter led to increased lactic acid concentrations and decreased pH values in the final product associated with significantly higher conversion rates compared to salted rennet cheese. Determination of bacterial diversity at the end of the ripening process in salted kefir and rennet cheeses by denaturing gradient gel electrophoresis technology, based on both DNA and RNA analyses, suggested a potential species-specific inhibition of members of the genera Staphylococcus and Psychrobacter by kefir coculture. The main active microbial associations in salted kefir cheese appeared to be members of the genera Pseudomonas and Lactococcus, while in salted rennet cheese, Oxalobacteraceae, Janthinobacterium, Psychrobacter, and Pseudomonas species were noted. The effect of the starter culture on the production of aroma-related compounds responsible for cheese flavor was also studied by the solid-phase microextraction-gas chromatography-mass spectrometry technique. Kefir coculture also appeared to extend the shelf life of unsalted cheese. Spoilage of kefir cheese was observed on the 9th and 20th days of preservation at 10 and 5°C, respectively, while spoilage in the corresponding rennet cheese was detected on the 7th and 16th days. Microbial counts during preservation of both types of unsalted cheese increased steadily and reached similar levels, with the exception of staphylococci, which were significantly lower in unsalted kefir cheese. All types of cheese produced with kefir as a starter were approved and accepted by the panel during the preliminary sensory evaluation compared to commercial feta-type cheese.

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“…SPME was developed in 1989 and is applied to a wide range of different kinds of analysis [7][8][9][10]. SPME method has been shown to present an interesting sensitivity and rapidity [11,12].…”

Section: New Standardmentioning

confidence: 99%