Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripening.
La Serena cheeses made from raw Merino ewe's milk were high-pressure (HP) treated at 300 or 400 MPa for 10 min on d 2 or 50 after manufacture. Ripening of HP-treated and control cheeses proceeded until d 60 at 8 degrees C. Volatile compounds were determined throughout ripening, and analysis of related sensory characteristics was carried out on ripe cheeses. High-pressure treatments on d 2 enhanced the formation of branched-chain aldehydes and of 2-alcohols except 2-butanol, but retarded that of n-aldehydes, 2-methyl ketones, dihydroxy-ketones, n-alcohols, unsaturated alcohols, ethyl esters, propyl esters, and branched-chain esters. Differences between HP-treated and control cheeses in the levels of some volatile compounds tended to disappear during ripening. The odor of ripe cheeses was scarcely affected by HP treatments on d 2, but aroma quality and intensity scores were lowered in comparison with control cheese of the same age. On the other hand, HP treatments on d 50 did not influence either the volatile compound profile or the sensory characteristics of 60-d-old cheese.
Arqués
J L
JL
Departamento de Tecnología de Alimentos Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Madrid, 28040 Spain.
Garde
S
S
Fernández-García
E
E
Gaya
P
P
Nuñez
M
M
D000818:Animals; D002611:Cheese / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D008892:Milk; D009812:Odorants; D009930:Organic Chemicals / Q000032:analysis* / Q000737:chemistry; D011312:Pressure; D012756:Sheep; D013223:Statistics as Topic; D013997:Time Factors; D014835:Volatilization
D009930:Organic Chemicals