Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese

Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

“…The aldehydes found in the Coalho cheese were 3-methylbutanal, heptanal and benzaldehyde, the last being the most abundant. Benzaldehyde has a typical almond-like aroma and was also detected in cheeses by various authors in their research (Delgado et al, 2010;Wolf et al, 2010). Aldehydes are known as transitory volatile compounds, because they are quickly converted into acids or alcohols.…”

“…According to Wolf et al (2010), terpenes are compounds produced by plants and therefore, their presence in milk or in dairy products is due to whatever vegetables the animal has eaten. This way, the presence of these compounds may help in determining the geographical origin of the cheese.…”

Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses

“…A high number of alcohols, most of them in very small abundances, were found in ND cheeses (Table 2). Ethanol, 2-butanol and 2-pentanol were some of the most abundant alcohols but their contribution to the flavour of ND cheeses may be very low due to their high odour thresholds [32,36]. 2-Phenylethanol found in ND cheese headspace is among the most odorous aromatic alcohol, but its floral rose-like odour note [11] was not described as typical desirable attribute for this cheese variety [36].…”

“…Some studies have associated these straight volatile acids with desirable and characteristic acid, pungent and rennet flavours of particular cheese varieties [5,12,[30][31][32][33]. So, the highest relative abundance of straight acids mostly contributed to the desirable flavours slightly acid, pungent and natural rennet in ND cheeses.…”

The role of propionibacteria in the volatile profile of Pategrás cheeses

“…Ripening degree markedly differed among commercial samples (13 to 32%). The wide range of values in the ripening degree found in Pategrás samples is a fact commonly observed in different Argentinean cheese varieties (Wolf et al 2010(Wolf et al , 2011. The main reason is the lack of standardization in the technological process.…”