Volatile compound profiling of Turkish Divle Cave cheese during production and ripening

Abstract

The formation of volatile compounds in Turkish Divle Cave cheese produced in 3 different dairy farms was determined during production and ripening, revealing 110 compounds including acids, alcohols, ketones, esters, and terpenes. The presence and concentration of these volatile compounds varied between specific phases of the production and the 120-d ripening process. Smaller differences were also detected between cheeses produced at different farms. Carboxylic acids were established as a major class at the end of ripening. The relative amounts of acids and ketones increased until d 90 of ripening, whereas alcohols increased for the first 30d and tailed off during the remaining part of the ripening process. The level of esters increased gradually until the end of ripening. Butanoic, acetic, and valeric acids, 2-butanol, 2-butanone, 2-heptanone, ethyl butanoate, α-pinene, and toluene were the most abundant compounds, likely contributing to the characteristic aroma of this traditional cheese.

Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese

“…The decreased counts in the inside of the cheese can be explained by the anaerobic condition occurring inside the cheese, decreased humidity, increased salt in dry matter and the changing of pH that we determined in our previous study (Ozturkoglu‐Budak et al . ). Moreover, it was previously determined that some Lactobacillus species such as Lactobacillus coryniformis (Magnusson et al .…”

“…The cheeses were produced as previously reported (Ozturkoglu‐Budak et al . ). Two independent batches were produced at each farm with an interval of 15 days.…”

“…The cheeses are ripened for 4 months in goatskin bags at a depth of 70 m. The surface of the goatskin bags colour changes from green to red during ripening, and this red colour is considered the distinguishing characteristic of Divle Cave cheese (Ozturkoglu‐Budak et al . ). It is a semihard cheese, which has a crumbly texture and an intense flavour.…”

Change of proteolysis and sensory profile during ripening of Cheddar‐style cheese as influenced by a microbial rennet from rice wine

“…In Cheese MR, carboxylic acids with low detection thresholds (< 5 mg/kg) (Mei, Guo, Wu, Li, & Yu, ), including acetic acid (peak 28) from lactate metabolism, and butanoic acid (peak 35), hexanoic acid (peak 39), and octanoic acid (peak 42) from lipolysis, were most abundant, which were considered to be the key contributors to the aroma profile of Cheese MR. In other types of ripened cheese, carboxylic acids were also found as the major volatile compounds (Ozturkoglu‐Budak et al, ). For ethyl esters, four different compounds were detected in Cheese MR, including ethyl acetate (peak 1), acetic acid butyl ester (peak 9), hexanoic acid ethyl ester (peak 20), and octanoic acid ethyl ester (peak 27), and the latter two were considered important odorant compounds in Cheddar cheese (Curioni & Bosset, ).…”

“…In other types of ripened cheese, carboxylic acids were also found as the major volatile compounds (Ozturkoglu-Budak et al, 2016). For ethyl esters, four different compounds were detected in Cheese MR, including ethyl acetate (peak 1), acetic acid butyl ester (peak 9), hexanoic acid ethyl ester (peak 20), and octanoic acid ethyl ester (peak 27), and the latter two were considered important odorant compounds in Cheddar cheese (Curioni & Bosset, 2002).…”