The inclusion of a daisy plant (Chrysanthemum coronarium) in dairy sheep diet: 2. Effect on the volatile fraction of milk and cheese

Addis, Margherita; Pinna, G.; Molle, G.; Fiori, Myriam; Spada, Simona; Decandia, M.; Scintu, Maria Francesca; Piredda, Giovanni; Pirisi, A.

doi:10.1016/j.livprodsci.2005.09.009

Cited by 21 publications

(13 citation statements)

References 30 publications

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“…It is widely acknowledged that there is no perfect volatile extraction technique and when selecting a method, it is important to understand the specific advantages and shortcomings. Previous investigations of the volatile attributes of sheep milk have employed both headspace and more traditional distillation and liquid extraction techniques [4,5,6,7,8,9,10]. A benefit of Solid Phase Microextraction (SPME) has been the range of commercially available sorbent phases that can be tailored to selectively recover volatiles of interest.…”

Section: Introductionmentioning

confidence: 99%

“…Similarly, Vasta et al identified 37 volatile compounds across eight compound classes, including alcohols, aldehydes, ketones, furans, hydrocarbons, organic acids, terpenes, and sulphur compounds using a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibre [10]. Addis et al applied Dynamic Headspace (DHS) to milk from sheep that were fed different diets and identified 22 compounds that included ketones, aldehydes, alcohols, an ester, some hydrocarbons and terpenes [9]. In another series of studies, sheep milk volatiles were evaluated by low pressure distillation and liquid-liquid extraction and 67 volatile compounds in raw ovine milk were identified [4,5,6].…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk

et al. 2019

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Recent growth and diversification of sheep milk products means more sophisticated methods are required to ensure their flavour quality. The objective of this study was to compare four extraction techniques for the analysis of volatile compounds in sheep milk by gas chromatography-mass spectrometry (GC-MS). Solvent Assisted Flavour Evaporation (SAFE), Solid Phase Microextraction (SPME), Headspace Sorptive Extraction (HSSE) and Stir Bar Sorptive Extraction (SBSE) were evaluated for their sensitivity, selectivity, reproducibility, and overall efficiency. A total of 48 volatile compounds from nine compound classes were identified in the spray-dried sheep milk. Alcohols, aldehydes, alkanes, carboxylic acids, ketones, lactones, sulphur compounds, nitrogen compounds, and terpenes were all present, but the differences between the methods were most apparent for lactones. SBSE extracted eight lactones, SAFE extracted four lactones and HSSE and SPME only detected trace levels of two lactones. Six of the lactones—δ-hexa-lactone, δ-octalactone, γ-decalactone, γ-dodecalactone, δ-tetradecalactone, and δ-hexadeca-lactone—were identified for the first time in spray-dried sheep milk. The present work demonstrated that SBSE is an effective tool for the extraction and analysis of volatiles, especially lactones, in sheep milk and dairy products in general. A discussion of the benefits and limitations of each method is included.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk

et al. 2019

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“…The most affected component is fat, whose level of saturation decreases, but other minor effects are also present, such as those on minerals and vitamins [6,7]. Besides the metabolic-mediated changes, grass feeding can be also responsible for direct transfer of some molecules from plants to milk, such as carotenoids, terpenes, aldehydes and ketones, alcohols and, possibly, phenols [5,8]. Under the sensory point of view, the yellow color and the smoother texture of derived butter and cheese is the most evident effect of grass feeding: these features are connected to the higher concentrations of β-carotene and unsaturated fatty acids with respect to non-grass-based products.…”

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confidence: 99%

The Flavor of Dairy Products from Grass-Fed Cows

Faccia¹

2020

Foods

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The milks used for manufacturing bovine dairy products are not all equal. The feeding regimen of lactating cows can widely vary, giving rise to remarkable compositional differences. Recently, grass-fed/based milk and transformed products are being taken into great consideration due to their more favorable nutritional characteristics and better sustainability over those from intensive systems. Besides these well-established aspects, the existence of differences in flavor is highly debated. The “cheese story tellers” consider it as a proven fact and tend to directly link the aroma of grass-based dairy products to the plants the animals ate. Unfortunately, this claim is not yet supported by scientific data. Actually, there is sufficient evidence of the presence of a distinctive aroma in milk from grass-fed cows, but the connection with specific aroma-active compounds is still in progress. In addition to this, the role of some compounds deriving from cow’s metabolism seems to be much more important than that of other compounds that directly derive from feed. The situation in transformed products, in particular cheese, is even more complicated due to the overlapping of flavor compounds originating from technological operations, microbial metabolism and enzyme activities during storage or ripening. Further work is still needed to answer the question, but the increasing application of a flavoromics approach to the studies should rapidly bring about a decisive contribution to the knowledge.

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“…Muitas substâncias formadoras do sabor que estão presentes no leite de ovelhas são, provavelmente, originadas por intensas mudanças nos compostos do alimento durante a digestão e no metabolismo intermediário provenientes de processos microbianos e enzimáticos (Addis et al, 2006), como consequência a suplementação da alimentação de ruminantes com lipídios pode alterar o sabor dos alimentos por interferir no processo de biohidrogenação ruminal, o qual possibilita mudanças ou modificações da fração volátil do leite (Delacroix-Buchet & Lamberet, 2000).…”

Section: Características Sensoriais E Compostos Voláteisunclassified

“…Vários autores (Fischer & Scott, 1997;FernandezGarcia et al, 2004;Addis et al, 2006;Eknaes & Skeie, 2006;Vazquez-Landaverde & Qian, 2007) reportaram a importância dos compostos voláteis no leite, relatando nas pesquisas as variações sofridas pelo leite de ruminantes através da relação do que foi consumido com o produzido e abordam a necessidade de mais estudos sobre a influência das dietas no sistema alimentar de ruminantes sobre a qualidade do leite e seus produtos. Os compostos responsáveis pelo aroma e sabor apresentam estruturas químicas diversas derivadas dos principais constituintes dos alimentos, sendo suas características Influência do alimento na produção e qualidade do leite de cabra Experimento 1: SO (sem óleo); OA 3% (3% de óleo de algodão); OA 5% (5% de óleo de algodão); OG 3% (3% de óleo de girassol); OG 5% (5% de óleo de girassol).…”

Section: Características Sensoriais E Compostos Voláteisunclassified

Influência do alimento na produção e qualidade do leite de cabra

2009

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RESUMO -O leite de cabra é considerado um dos alimentos mais completos por apresentar vários elementos importantes para a nutrição humana, constituído de proteínas de alto valor biológico e ácidos graxos essenciais, além de seu conteúdo mineral e vitamínico. Esta revisão tem como objetivo avaliar as variações referentes à composição química e propriedades físico-químicas do leite, que ocorrem em função de alguns fatores, tais como: climáticos, raça, indivíduo, estágio de lactação e alimentação. O manejo alimentar tem sido considerado um fator preponderante na manipulação dos componentes do leite. Há um entendimento dominante que a gordura é o componente do leite que mais sofre influência dos alimentos. O uso de técnicas biológicas moleculares poderá contribuir para o entendimento do mecanismo de utilização do alimento no rúmen, estabelecendo um novo cenário para a microbiologia ruminal, que pode ser diferente do que tem sido estudado até o momento.Palavras-chave: alimentação, caprinos, composição química, nutrição, perfil lipídico Influence of feed on the production on quality of goat milk ABSTRACT -Goat milk is considered one of the most complete foods, since it holds several elements which are important for human nutrition, and necessary for the constitution of tissues and blood. This revision aims to assess the variations of the chemical composition and physical-chemical properties of the milk which occur due to some factors, such as: climate, breed, the individual, lactation stage and food. Feed management has been considered a key factor in the manipulation of milk components. There is a general understanding that among the components of the milk fat is the most influenced by food. The use of molecular biological techniques might contribute to the understanding of the mechanism of utilization of food in rumen, establishing a new possibility for ruminal microbiology, which can be different from what has been studied so far.Key Words: feed, goats, chemical composition, nutrition, lipid profile IntroduçãoEm torno de 74% do rebanho mundial de caprinos encontram-se difundidos nas regiões tropicais e áridas. No Brasil, cerca de 90% do rebanho caprino encontra-se na região Nordeste, principalmente na zona semi-árida. Constitui-se em uma espécie de expressiva importância econômica graças a sua rusticidade, que permite uma melhor adaptação às características do meio, ressaltando-se a qualidade dos produtos que fornece para a alimentação e vestuário (Dubeuf et al., 2004).A demanda por produtos de origem animal de qualidade torna-se cada vez mais visada pelo mercado consumidor gerando a busca pela produção e processamento de alimentos cada vez mais elaborados e com certificação de qualidade garantida. Tal fato não é diferente para o leite caprino, o qual necessita da aplicação de métodos de produção e beneficiamento diferenciados para que sejam oferecidos produtos melhorados (Raynal-Ljutovac et al., 2008), desmistificando o leite de cabra como alimento pouco palatável, levando a sua expansão em âmbito nacional.A popul...

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The inclusion of a daisy plant (Chrysanthemum coronarium) in dairy sheep diet: 2. Effect on the volatile fraction of milk and cheese

Cited by 21 publications

References 30 publications

Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk

Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk

The Flavor of Dairy Products from Grass-Fed Cows

Influência do alimento na produção e qualidade do leite de cabra

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