Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening

Abstract

The effect of goat breed and starter culture on volatile composition and sensory scores in goat milk cheese was studied during 90d of ripening. Milk from 2 goat breeds (Gokceada and Turkish Saanen) and different starter culture systems (no starter, mesophilic and thermophilic starters) were used in the manufacture of goat milk cheeses (called Gokceada goat cheese). Volatile composition was determined by a solid-phase microextraction-gas chromatography-mass spectrometric method. Sixty compounds including esters (13), carboxylic acids (7), aldehydes (6), ketones (8), alcohols (14), and miscellaneous compounds (12) were identified. Esters, alcohols, and carboxylic acids were the main classes of volatile components in the cheeses. Both qualitatively and quantitatively, the use of different starter cultures and goat breeds significantly influenced the volatile fraction of goat milk cheese. Decanoic, hexanoic, and octanoic (commonly named capric, caproic, and caprylic) acids were indicator compounds to distinguish the goat breeds. Principal component analysis grouped the cheeses based on the use of starter culture and goat breed. Starter-free cheeses were separately located on the plot and age-related changes were present in all samples. Sensory evaluation of 90-d-old cheeses showed that the cheeses from the Gokceada breed received higher odor, flavor, and quality scores than those from the Turkish Saanen breed, and cheeses made using mesophilic starters resulted in the most satisfactory scores for flavor and quality attributes. In conclusion, goat milk cheeses made using milk from Gokceada goats and mesophilic starter culture had the best quality in terms of volatile composition and sensory attributes.

Proteolysis, microbiology, volatiles and sensory evaluation of Algerian traditional cheeseBouhezzamade using goat’s raw milk

“…As reported by Hayaloglu et al [38] , the most important esters in the goat's cheese were ethyl hexanoate, ethyl octanoate and ethyl decanoate in Turkish cheeses of the goat's milk Gokceada and Saanen. Ethyl acetate formed from lactose by lactic bacteria (LAB); citrate and lactate metabolism, or as a product of the catabolism of amino acids is an important flavor compound in many cheeses.…”

“…Methyl groups such as 3-Methyl-hexane and 2-Methylhexane are present at d 50 with higher levels than at 72 d, unlike toluene, which was more concentrated at 72 d. Relative to toluene; Hayaloglu et al [38] reported that they have obtained similar results with the Gokceada goat's milk cheese at 90 d. The levels of compounds found in farmhouse production were close to those reported by Medjoudj et al [7] for Bouhezza goat cheese at 72 d. It is possible that these similarities are due to the region where these cheeses were produced (wilaya of Tebessa), thus the same vegetation, climate and environmental conditions for the goats producing the raw matter.…”

“…Medjoudj et al [7] reported the same level and order of carboxylic acids in Bouhezza cheese made with goat's milk, ripened at 72 d. These acids were the main acids presented in many goat cheeses made using raw or pasteurized milk. [7,38,[40][41][42] This high level is probably due to the contribution of fat brought by the adding of the whole raw milk during the manufacturing of Bouhezza from 34 and 56d. The short and medium-chain fatty acids (FAs), released into the cheese by lipolysis, contribute directly to cheese flavor.…”

“…The levels of these compounds were found higher in FH3 than FH1 and FH2. Hayaloglu et al [38] reported that hexanal was abundant in all the samples of Gokceada and Turkish Saanen. The 3-Methyl-1-butanal was identified in Darfiyeh cheese as the major aldehyde found and it plays an important role in the flavor's development because of its low perception threshold.…”

Aromatic compounds of cheese ripening in animal skin: An overview

“…They also act as precursors of other aromatic compounds, like methyl ketones, alcohols, aldehydes, lactones and esters (Collins et al, 2003). During cheese ripening, carboxyl acids can occur in three primary biochemical ways: lipolysis, proteolysis and lactose fermentation (McSweeney and Sousa, 2000;Delgado et al, 2010;Hayaloglu et al, 2013c). According to the results of research of the aromatic profile of 11 Turkish cheeses, Hayaloglu and Karabulut (2013a) mention butyric acid, acetic acid and caproic acid as the most present, both in Tulum cheese that ripens in an animal skin and in other Turkish cheeses, which is in accordance with the research results of Vrdoljak (2016) on ewe cheese in a sack.…”