Effects of high pressure treatment on volatile profile during ripening of ewe milk cheese.
The effect of high-pressure treatment on the volatile profile of ewe milk cheeses was investigated. Cheeses were submitted to 200, 300, 400 and 500 MPa at 2 stages of ripening (after 1 and 15 d of manufacturing) and volatile compounds were assayed at 15 and 60 d of ripening. High-pressure treatment altered the balance of volatile profile of cheeses, limiting the formation of acids, alcohols, ketones, aldehydes, and sulfur compounds and enhancing the formation of 2,3-butanedione. In general, cheeses pressurized at 15 d of ripening were more similar to untreated cheeses than those treated at 1 d. Cheeses treated at 300 MPa after 1 d of manufacturing were characterized by higher levels of free amino acids, ethanol, ethyl esters, and branched-chain aldehydes, whereas cheeses treated at 500 MPa after 1 d of manufacturing had lower microbial populations, showed the highest abundance of 2,3-butanedione, pyruvaldehyde, and methyl ketones, and the lowest abundance of alcohols.
Juan
B
B
Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), CeRTA, XiT, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
Barron
L J R
LJ
Ferragut
V
V
Trujillo
A J
AJ
D000818:Animals; D001419:Bacteria / Q000302:isolation & purification*; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D015169:Colony Count, Microbial; D005511:Food Handling / Q000379:methods*; D007778:Lactobacillus / Q000302:isolation & purification; D017045:Lactococcus / Q000302:isolation & purification; D008892:Milk; D009930:Organic Chemicals / Q000032:analysis*; D011312:Pressure; D025341:Principal Component Analysis; D012756:Sheep; D013997:Time Factors
D009930:Organic Chemicals