The impact of some parameters on volatile compounds in hard type cheeses
Iva Boltar1, Andreja Čanžek Majhenič2, Tjaša Jug1, I. Mujić3,
Stela Jokić4, Mojca Bavcon Kralj1*
1Chamber for Agriculture and Forestry of Slovenia, Agricultural and Forestry Institute Nova Gorica, Pri hrastu 18, 5000 Nova Gorica, Slovenia
2University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Groblje 3, 1230 Domžale, Slovenia
3Colegium fluminense Polytechnic of Rijeka, Trpimirova 2/V, HR-51000 Rijeka, Croatia
4Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Process Engineering, Franje Kuhača 20, HR-31000 Osijek, Croatia
original scientific paper
DOI: 10.17508/CJFST.2016.8.2.06
Summary
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.
Keywords: cow, goat, ewe hard type cheeses; volatile compounds
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