engleski

Volatile profile of “paški sir” cheese from the island of Pag

Cheese is one of the most popular fermented dairy foods, with an incredible diversity of varieties, shapes, textures, and flavors available locally and globally. The goal of this study was to determine the characteristic volatile compounds found in cheese from the Croatian island of Pag with a protected designation of origin (PDO). “Paški sir” cheeses produced for this research (n=18) were divided into three groups: (1) control group, cheeses produced with natural commercial rennet (Bioren, Christian Hansen, Denmark), and commercial dairy cultures (Di Prox, Bioprox, France) ; (2) group 2, cheeses produced with lyophilized indigenous lamb rennet and microencapsulated dairy cultures ; (3) group 3, cheeses produced with innovative microcapsules containing indigenous lamb rennet and dairy cultures. The cheeses were sampled on the 60th day of the maturation process and the (n=18) volatile profile was analysed. For the extraction, identification, and quantification of 47 volatile compounds, including 13 acids, 14 esters, 6 ketones, 5 alcohols, 4 aldehydes, and 5 miscellaneous chemicals, a headspace solid phase microextraction (SPME) approach employing polydimethylsiloxane/ carboxen/divinylbenzene (PDMS/CAR/DVB) fiber in combination with gas chromatography-mass spectrometry (GCMS) was applied. The results are processed in SAS 9.4 (Cary NV: SAS Institute Inc.). Results revealed quantitative variations in various volatile

GC-MS ; microcapsules ; rennet ; SPME ; volatiles

nije evidentirano