Naslov
The impact of some parameters on volatile compounds in hard type cheeses

Autori
Boltar, Iva ; Čanžek Majhenič, Andreja ; Mujić, Ibrahim ; Jug, Tjaša ; Jokić, Stela ; Bavcon Kralj, Mojca

Izvornik
Croatian journal of food science and technology (1847-3466) 8 (2016), 2; 74-82

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
cow ; goat ; ewe hard type cheeses ; volatile compounds

Sažetak
Volatile compounds (VCs) analysis was performed by solid-phase microextraction-gas chromatography-mass spectrometry. Main groups that define typical cheese flavour formed as a result of the addition of a starter culture (SC). The cheesemaking environment, the type of milk (cow, ewe, goat), and the heat treatment of milk were observed. The SC had influenced the total amount of some fatty acids and ketones. Compared to cow and ewe cheeses, goat cheese had higher values of hexanoic and octanoic acids, however, two alcohols, 1- hexanol, 2-ethyl- and hexanol, were only present in cow cheeses. We confirmed that the cheesemaking environment is also an important parameter influencing VC profiles of cheese. Higher amount of esters and the absence of 2- phenylethanol were observed in raw milk cheese, compared to thermised milk cheese where δ- octalactone was present.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA