Optimization of headspace solid-phase Microextraction (SPME) for the odor analysis of surface-ripened cheese.
Fifty volatile compounds of surface smear-ripened cheese were detected and identified using headspace solid-phase microextraction (HS-SPME) and vacuum distillation coupled to gas chromatography-mass spectrometry. Changes in the headspace of aroma compounds were monitored over the whole packaging period (47 days) using the HS-SPME method. Initially, the concentration of methanethiol increased before reaching a plateau. This evolution could be linked to the growth of Brevibacterium linens. During the shelf life of cheese, levels of acetic acid and 3-methylbutanoic acid remained constant, whereas butane-2,3-dione, 3-hydroxybutan-2-one, and hydroxypropan-2-one levels gradually declined and acetone and 3-methylbutanol levels dropped sharply to a plateau. Changes in odor could be related to changes of the rind, which behaved as a barrier, strongly influencing the distribution of volatile compounds in the headspace. Using a gas chromatography-olfactometry technique without separation, it was shown that the SPME extract was representative of the cheese odor.
Lecanu
Laurent
L
INRA SQuAle, Laboratoire de Nutrition et Sécurité Alimentaire, 78352 Jouy-en-Josas Cedex, France.
Ducruet
Violette
V
Jouquand
Céline
C
Gratadoux
Jean Jacques
JJ
Feigenbaum
Alexandre
A
D001951:Brevibacterium / Q000254:growth & development; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D002849:Chromatography, Gas; D005511:Food Handling; D005519:Food Preservation; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D009812:Odorants / Q000032:analysis*; D012903:Smell; D013997:Time Factors; D014835:Volatilization