Study of light-induced volatile compounds in goat's milk cheese.
Light-induced volatile compounds in goat cheese were studied by a combination of solid phase microextraction (SPME)-gas chromatography (GC)-mass spectrometry (MS), headspace oxygen depletion, and sensory evaluation. Samples stored under fluorescent light for 2 days at 30 degrees C had 90% more volatile compounds and 4 times more headspace oxygen depletion than samples stored in the dark at 30 degrees C. The volatiles 1-heptanol, heptanal, nonanal, and 2-decenal were formed and increased only in the light-stored samples, which may be formed from singlet oxygen oxidation of unsaturated fatty acids. Sensory evaluation showed that samples stored under light had significantly more off-flavor than samples stored in the dark at 30 degrees C (P < 0.05), and 1-heptanol, heptanal, nonanal, and 2-decenal increased the goat cheese off-flavor significantly (P < 0.05).
Kim
Gur-Yoo
GY
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus 43210, USA.
Lee
Jae-Hwan
JH
Min
David B
DB
D000447:Aldehydes / Q000032:analysis; D000818:Animals; D002611:Cheese / Q000032:analysis*; D002849:Chromatography, Gas / Q000379:methods; D008401:Gas Chromatography-Mass Spectrometry; D006041:Goats; D019850:Heptanol / Q000032:analysis; D006801:Humans; D008027:Light; D009812:Odorants / Q000032:analysis*; D010100:Oxygen / Q000032:analysis; D013649:Taste; D014835:Volatilization
D000447:Aldehydes; C008664:nonanal; D019850:Heptanol; C046204:heptanal; D010100:Oxygen