Study of Light-Induced Volatile Compounds in Goat's Milk Cheese

Kim, Gur-Yoo; Lee, Jae‐Hwan; Min, David B.

doi:10.1021/jf025909a

Cited by 40 publications

(31 citation statements)

References 18 publications

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“…It is well known that light exposure of foods and beverages triggers photoreactions that adversely affect quality, a phenomenon generally referred to as the lightstruck problem. Beer, wine, and dairy products are typically insulted by light as illustrated by their sensitivity for off‐flavour formations (perceivable at sub‐ppm levels), but also meat, fish, vegetable oils, fruit juices and soft drinks suffer from light‐induced quality changes . A few hours of irradiation, as in display cases or in illuminated cold cabinets, are sufficient for flavours to go off.…”

Section: Introduction: Food and Lightmentioning

confidence: 99%

Flavonoids protecting food and beverages against light

Huvaere

Skibsted

2014

J. Sci. Food Agric.

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Flavonoids, which are ubiquitously present in the plant kingdom, preserve food and beverages at the parts per million level with minor perturbation of sensory impressions. Additionally, they are safe and possibly contribute positive health effects. Flavonoids should be further exploited for the protection of food and beverages against light-induced quality deterioration through: (1) direct absorption of photons as inner filters protecting sensitive food components; (2) deactivation of (triplet-)excited states of sensitisers like chlorophyll and riboflavin; (3) quenching of singlet oxygen from type II photosensitisation; and (iv) scavenging of radicals formed as reaction intermediates in type I photosensitisation. For absorption of light, combinations of flavonoids, as found in natural co-pigmentation, facilitate dissipation of photon energy to heat thus averting photodegradation. For protection against singlet oxygen and triplet sensitisers, chemical quenching gradually decreases efficiency hence the pathway to physical quenching should be optimised through product formulation. The feasibility of these protection strategies is further supported by kinetic data that are becoming available, allowing for calculation of threshold levels of flavonoids to prevent beer and dairy products from going off. On the other hand, increasing understanding of the interplay between light and matrix physicochemistry, for example the effect of aprotic microenvironments on phototautomerisation of compounds like quercetin, opens up for engineering better light-to-heat converting channels in processed food to eventually prevent quality loss.

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Section: Introduction: Food and Lightmentioning

confidence: 99%

Flavonoids protecting food and beverages against light

Huvaere

Skibsted

2014

J. Sci. Food Agric.

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“…Although data about volatile compounds of goat cheese is available [7,9,10,15,19,21,22,28,31] there is little work on the volatile composition of Spanish goat cheeses [29]. Moreover, only some authors establish a relationship between instrumental and sensory data [22,28].…”

Section: Introductionmentioning

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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“…In SPME, analytes establish equilibria among the sample matrix, the headspace above the sample, and a stationary phase coated on a fused silica fibre; they are then thermally desorbed from the fibre to a capillary column. SPME has been applied to the analysis of volatile and nonvolatile compounds (Arthur and Pawliszyn, 1990) in gaseous and liquid samples and to analyse flavour in apple juice (Zierler et al, 2004), apple (Matich et al, 1996;Song et al, 1997), beef (Moon and Li-Chan, 2004), wine (Demyttenaere et al, 2003;Marti et al, 2003), cheese (Chin et al, 1996;Lecanu et al, 2002;Bellesia et al, 2003;Kim et al, 2003a), avocado (Lopez et al, 2004), and coffee (Bicchi et al, 2002;Akiyama et al, 2003). However, SPME application in analysing jackfruit flavour of different cultivars has yet to be reported.…”

Section: Introductionmentioning

confidence: 99%