title: Dairy matrix effect on the transference of rosemary (Rosmarinus officinalis) essential oil compounds during cheese making.
abstract: BACKGROUND
  The use of aromatic plant extracts as ingredients may be compromised owing to low transference and activity lack in food matrixes compared with in vitro trials. Rosemary essential oil (REO) was added to sheep milk to study the transference of its compounds during the cheese-making process and to determine how cheese antimicrobial activity is modified.
  
  
  RESULTS
  The volatile characterization of dairy samples was performed using headspace stir bar sorptive extraction coupled to gas chromatography/mass spectrometry (HS-SBSE/GC/MS) so that fat matrix interferences were reduced. This method detected a decrease in volatile recovery concentration of 19.33% when REO was added to milk. A total recovery volatile yield of 62.51% was measured from the initial quantification of milk to cheese, with hydrocarbon volatiles being transferred in a higher ratio (64.88%) than oxygenated ones (58.74%). No effects were observed for REO in fortified cheese on the counts of native flora necessary for ripening processes, but the total inhibition of Clostridium spp. was provoked
  
  
  CONCLUSIONS
  The study of active compound transference during cheese elaboration was achieved. The antimicrobial results in fortified cheeses with REO showed a preventive effect in the case of clostridial species, which are responsible for late cheese blowing.
authors.affiliation: Cátedra de Química Agrícola, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad de Castilla-La Mancha, Avda de España, E-02071, Albacete, Spain.
authors.forename: Armando
authors.initials: A
authors.lastname: Moro
authors.forename: Celia M
authors.initials: CM
authors.lastname: Librán
authors.forename: M Isabel
authors.initials: MI
authors.lastname: Berruga
authors.forename: Manuel
authors.initials: M
authors.lastname: Carmona
authors.forename: Amaya
authors.initials: A
authors.lastname: Zalacain
mesh_terms: D000818:Animals; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D003013:Clostridium; D004041:Dietary Fats; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006801:Humans; D008892:Milk / Q000382:microbiology; D009822:Oils, Volatile; D027542:Rosmarinus / Q000737:chemistry*; D012756:Sheep; D014835:Volatilization
chemical_list: D004041:Dietary Fats; D009822:Oils, Volatile; C053775:rosemary oil
keywords: HS-SBSE/GC/MS; antimicrobial activity; rosemary oil; sheep milk; transference