title: Volatile fraction and sensory characteristics of Manchego cheese. 2. Seasonal variation.
abstract: An automatic purge and trap apparatus, coupled to a GC-MS was used to study the seasonal variability of the volatile fraction of raw milk Manchego cheese. Both season and dairy significantly affected abundance of most volatile compounds. Most aldehydes, methyl ketones, n-alcohols, and secondary alcohols reached significantly higher concentrations in spring cheeses. Branched chain alcohols showed significantly higher concentrations in autumn and winter cheeses, while significantly higher amounts of diketones were found in summer cheeses. Most ethyl esters reached higher concentrations in spring and winter cheeses and lower in autumn cheeses. Lower concentrations of alpha-pinene were found in spring cheeses, and higher amounts of limonene were observed in winter cheeses. Heptane and octane were significantly more abundant in summer cheeses. No significant seasonal differences were found either for quality or intensity scores.
authors.affiliation: Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Carretera de La Coruña, Km 7, Madrid, 28040 Spain. fgarcia@inia.es
authors.forename: Estrella
authors.initials: E
authors.lastname: Fernández-García
authors.forename: Carmen
authors.initials: C
authors.lastname: Serrano
authors.forename: Manuel
authors.initials: M
authors.lastname: Nuñez
mesh_terms: D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D000818:Animals; D002611:Cheese / Q000032:analysis* / Q000592:standards; D004952:Esters / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods / Q000662:veterinary; D007659:Ketones / Q000032:analysis; D008892:Milk / Q000737:chemistry*; D009812:Odorants / Q000032:analysis*; D012621:Seasons; D012756:Sheep; D013649:Taste; D014835:Volatilization
chemical_list: D000438:Alcohols; D000447:Aldehydes; D004952:Esters; D007659:Ketones