The chemistry of flavour and texture generation in cheese

Adda, J.; Gripon, J.C.; Vassal, L.

doi:10.1016/0308-8146(82)90073-5

Cited by 204 publications

(138 citation statements)

References 49 publications

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“…Aldehydes formed from amino acids by Strecker degradation are not normally found in cheese, as they are immediately reduced to the corresponding alcohols [1]. Two aldehydes were identified here.…”

Section: Characterisation Of Volatile Compoundsmentioning

confidence: 68%

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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Section: Characterisation Of Volatile Compoundsmentioning

confidence: 68%

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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“…This assertion is particularly true in cooked hard cheese processing, where the milk fat represents 45 to 55% of the dry matter. This fat influences the rheological properties (Creamer and Oison, 1982), the flavour (Adda et al, 1982) and the microbial transformation of the cheese (Chen et al, 1979 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of free fatty acids on propionic acid bacteria

Boyaval

Corre

Dupuis

et al. 1995

Lait

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Summary -The seasonal variations in milk fat composition, especially du ring the grazing period, often lead to poor eye formation in Swiss-type cheese. The influence of free fatty acids on the grow1h and metabolism of the dairy propionibacteria has been studied in this work. Linoleic (C 1B : 2 ), laurie (C 12 : 0 ), myristic (C14:0) and oleic acids (C1B:1) inhibited the growth and acid production of P treudenreichii subsp shermanii in the reference medium. The antibacterial activity of Iinoleic acid can be overcome by additions of cholesterol and soya lecithin to the medium. The four species and !WO subspecies of dairy Propionibacterium could be divided into !WO groups according to their high susceptibility to unsaturated fatty acids (P freudenreichii subsp shermanii and subsp freudenreichit) or low susceptibility (P acidipropionici, P jensenii and P thoeniJ). Nevertheless, this inhibitory action of free fatty acids was not observed in milk, retentate media or lactic curd. A total extraction of the milk lipids led to the recovery of this inhibitory effect on Propionibacterium. The possible modes of action of these molecules are discussed on the basis of the observed potassium effluxes and disturbances in the cell membranes.

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“…The elastic characteristic demonstrated by Prato cheese in the present study can be explained by the high content of fat (28.43%). According to Adda et al (1982), cheeses of higher fat content are firmer and more elastic. The gumminess of Prato cheese decreased in the maturation period.…”

Section: Resultsmentioning

confidence: 99%

Physico-chemical and rheological properties of prato cheese during ripening

Bruno¹,

Marco²,

Jessica³

et al. 2015

Afr. J. Biotechnol.

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The influence of storage temperature (6, 12 and 18°C) on texture parameters of Prato cheese were evaluated during 22 days of ripening. A reduction of firmness, gumminess and elasticity was observed; however, cohesiveness and adhesiveness increased. With the increasing temperature, firmness and gumminess reduced, whereas the elasticity, cohesiveness and adhesiveness did not change. It can be concluded that storage temperature influences the texture profile of Prato cheese which present differences in the evaluated parameters during 22 days of ripening.

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The chemistry of flavour and texture generation in cheese

Cited by 204 publications

References 49 publications

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

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

Effects of free fatty acids on propionic acid bacteria

Physico-chemical and rheological properties of prato cheese during ripening

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