title: Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese.
abstract: Volatile aroma compounds were investigated along the production of May Bryndza cheese, a traditional Slovakian cheese produced from raw ewes' milk. Solid phase microextraction was used to isolate the volatile fractions, which were subsequently analysed by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Twenty-seven key odorants were found and described in the intermediate product, ewes' curd ripened for 0, 1, 2, 4, and 8days, or in the final product. A major overall increase in the number of aroma-active volatile compounds and in their odour intensity or concentration took place during the first day of ripening of the ewes' curd, and the odour gradually culminated at the end of ripening. During the final technological step of Bryndza cheese production, when the ewes' curd ripened for 10days is decrusted, pressed and milled with NaCl solution, 8 aroma-active volatile compounds disappeared.
authors.affiliation: Food Research Institute, Priemyselná 4, P.O. Box 25, 824 75 Bratislava 26, Slovakia.
authors.forename: Jana
authors.initials: J
authors.lastname: Sádecká
authors.affiliation: Food Research Institute, Priemyselná 4, P.O. Box 25, 824 75 Bratislava 26, Slovakia.
authors.forename: Emil
authors.initials: E
authors.lastname: Kolek
authors.affiliation: Institute of Molecular Biology, Slovak Academy of Sciences, Dúbravská cesta 21, 845 51 Bratislava, Slovakia.
authors.forename: Domenico
authors.initials: D
authors.lastname: Pangallo
authors.affiliation: Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia.
authors.forename: Lubomír
authors.initials: L
authors.lastname: Valík
authors.affiliation: Food Research Institute, Priemyselná 4, P.O. Box 25, 824 75 Bratislava 26, Slovakia. Electronic address: kuchta@vup.sk.
authors.forename: Tomáš
authors.initials: T
authors.lastname: Kuchta
mesh_terms: D000818:Animals; D002611:Cheese / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D012756:Sheep; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds
keywords: Aroma; Ewes’ cheese; Gas chromatography; Olfactometry