Use of Smart Nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese Bouhezza

Hamama, Ouarda Aissaoui Zitoun; Carpino, S.; Rapisarda, Teresa; Licitra, G.; Zidoune, Mohammed Nasser Eddine

doi:10.9755/ejfa.2016-02-184

Cited by 6 publications

(3 citation statements)

References 27 publications

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“…2-Nonanone was detected in traditional Feta cheeses made from milk of sheep fed only with forage growing in mountainous areas of Greece (Bozoudi et al, 2018). 2-Nonanone was also determined in farmhouse Bouhezza cheese produced with cow milk at different ripening times (Aissaoui Zitoun-Hamana et al, 2016). This compound derived typically from an oxidation product of unsaturated fatty acid (Ho & Chen, 1994).…”

Section: Ta B L Ementioning

confidence: 99%

Botanical composition and aroma compounds of semi‐arid pastures in Algeria

Senoussi

Schadt

Chenchouni

et al. 2020

Grass and Forage Science

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This study aims to determine the botanical composition of different pastures in a semiarid region of Algeria and investigate the aromatic profile of the characteristic plant species grazed by goats and sheep. At three pastures (1: montane area with spontaneous vegetation 'never cultivated before', 2: previously cultivated but set at rest, 3: cultivated, under cereal production), plants were sampled twice during April-May to determine plant composition. Based on dominance of fresh aerial biomass of each plant per pasture and consumption by dairy goats, 10 species (Atractylis humilis, Calendula arvensis, Filago pygmaea, Globularia alypum, Hordeum vulgare, Malva sylvestris, Plantago sp., Scolymus hispanicus, Sonchus asper and Thymus algeriensis) were selected and sampled once at flowering stage to characterize their aromatic profile. The odour-active compounds (OACs) of the selected species were extracted using steam distillation, then detected and identified using gas chromatography/mass spectrometry/olfactometry (GC/MS/O). The analysis of botanical composition revealed the presence of 70 species (29 in mountain, 40 in set at rest, 11 in cultivated pasture) belonging to 62 genera and 22 families, with dominance of Asteraceae species. A total of 86 different OACs were identified, including mainly terpenes (21) and aldehydes (18). Among the OACs, 19 different compounds have various odour notes including herbaceous, floral, sweet spicy, fried, mint, cooked, fruity, sulphur, sweet and unpleasant notes. The number of OACs and individual chemical classes differed significantly between selected species. Atractylis humilis contained more OACs than Scolymus hispanicus and Plantago sp., whereas Globularia alypum had higher number of OACs compared to Plantago sp. This study gave a general overview on plant aroma profile of semiarid pastures in Algeria and suggests that the aromatic profile of grazed plants in the pasture is determinant of the aromatic quality of dairy-derived foods which depends also on animal feed selection. | 283 SENOUSSI Et al. | INTRODUC TI ONCovering an area of nearly 2.4 million km 2 , Algeria is the largest country in Africa. Most of its lands are considered as drylands falling mostly under Saharan or semi-arid and arid climates, whereas only about 2% of the country area receive annual precipitations higher than 800 mm (Negm et al., 2020). These conditions are highly limiting crop yields and conditioning animal production that is mainly practiced in semiarid steppe rangelands (Fenni, 2013;Iñiguez, 2011). Eighty % of the Algerian area consists of barren lands, whereas 16.5%, c. 0.39 M km 2 , are agricultural lands of which 0.31 M km 2 are used for grazing and only 0.08 M km 2 for primarily crops and some forage production (Nedjraoui, 2001). Livestock comprises mainly sheep farming as cow breeding is more difficult and limited. According to FAOSTAT (2018), 79% of livestock are sheep, 14% goats and only 6% are cows. Although more intensive husbandry systems have been introduced in recent years, traditiona...

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Section: Ta B L Ementioning

confidence: 99%

Botanical composition and aroma compounds of semi‐arid pastures in Algeria

Senoussi

Schadt

Chenchouni

et al. 2020

Grass and Forage Science

Self Cite

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“…The main benefits of using UFGC technique is relatively short time of single analysis, which increases the throughput of the laboratory and significantly reduces costs. In this equipment, a fingerprint technique is used to distinguish between the samples, which allows the analysis of headspace without prior chromatographic separation [10]. …”

Section: Introductionmentioning

confidence: 99%

Rapid assessment of the authenticity of limequat fruit using the electronic nose and gas chromatography coupled with mass spectrometry

et al. 2018

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Citrus fruits are very popular food products. There are many species and varieties of them. There are also documented cases of some citrus fruits causing a severe allergic reaction. Some species of the citrus fruits, especially hybrid ones show a reduced allergenic effect due to the lack of seeds. There is a need for rapid methods for evaluation of citrus’ botanical origin. During research, the headspace of three citrus fruits Citrus Aurantifolia, Citrus japonica, and Citrus × floridana was analysed using electronic nose based on ultrafast gas chromatography and gas chromatography with mass spectrometry. In the paper, two approaches were compared. The usefulness of an electronic nose to control the quality of hybrids was demonstrated. The results obtained during ultrafast gas chromatography analyses were subjected to statistical analysis. Four chemometric methods namely: principal component analysis (PCA), discriminant function analysis (DFA), soft independent modeling of class analogies (SIMCA), statistical quality control (SQC) were used to distinguish between limequat and its parent fruits. Electronic nose combined with chemometrics is a novel analytical tool for hybrid fruits’ classification due to their botanical origin. It can supplement established techniques by providing results in a short time and at a low cost.Graphical abstract

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“…In Algeria, especially in the south, various plants are traditionally used to flavor and preserve many foods such as meats and locally produced cheeses [20,21].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Antimicrobial Effect of the Artemisia herba-alba Aqueous Extract as a Preservative in Algerian Traditional Fresh Cheese

Adoui¹,

Aziza²,

Boughellout³

et al. 2018

J Food Microbiol Saf Hyg

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The present work was carried out in order to study the antimicrobial activity of A. herba-alba extracts and their application as food preservative. A crude extract was prepared by steeping of the dry leaves of A. herba-alba in phosphate buffer. In order to obtain an enriched fraction in active molecules, a series of ammonium sulfate precipitation (ASP) was carried out. Extracts showed antibacterial activity against E. feacalis, M. leteus and L. monocytogenes strains. The best activity is noted for the precipitate obtained at ammonium sulfate precipitation of 60% (ASP60), with inhibition zones of 23.67 ± 0.44 mm for the E. feacalis and M. leteus strains and 18.00 ± 0.67 mm for L. monocytogenes. This extract shows a MIC (minimum inhibitory concentration) of 0.23 and 0.9 mg/ml for E. feacalis and L. monocytogenes, respectively. The application of ASP60 on "Takammérite", traditional fresh cheese as preservative, cause a significant slowdown in microbial growth under refrigeration during 15 days of storage.

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Use of Smart Nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese Bouhezza

Cited by 6 publications

References 27 publications

Botanical composition and aroma compounds of semi‐arid pastures in Algeria

Botanical composition and aroma compounds of semi‐arid pastures in Algeria

Rapid assessment of the authenticity of limequat fruit using the electronic nose and gas chromatography coupled with mass spectrometry

Assessment of Antimicrobial Effect of the Artemisia herba-alba Aqueous Extract as a Preservative in Algerian Traditional Fresh Cheese

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Use of Smart Nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese Bouhezza

Cited by 6 publications

References 27 publications

Botanical composition and aroma compounds of semi‐arid pastures in Algeria

Botanical composition and aroma compounds of semi‐arid pastures in Algeria

Rapid assessment of the authenticity of limequat fruit using the electronic nose and gas chromatography coupled with mass spectrometry

Assessment of Antimicrobial Effect of the Artemisia herba-alba Aqueous Extract as a Preservative in Algerian Traditional Fresh Cheese

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Use of Smart Nose and GC/MS/O analysis to define volatile fingerprint of a goatskin bag cheese Bouhezza