title: Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS.
abstract: The volatile profile of the Spanish goat raw milk cheese of the protected designation of origin (PDO) "Queso Ibores" was studied at four stages of maturation (day 1, 30, 60, and 90) by the method of solid-phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS) to determinate the characteristic volatile compounds of this cheese and to know the changes in the volatile profile of this cheese during maturation. According to the PDO, Ibores cheese aroma varies between sweet and mild and it has a strong taste, slightly tart. A total of 64 compounds were detected: 14 acids, 18 alcohols, 13 esters, 6 ketones and 13 compounds which could not be classified in these groups. Carboxylic acids were the most abundant volatile compounds in the headspace of Ibores cheese. Content of volatile compounds was significantly modified (P<0.05) during ripening. The relative total amounts of acids, esters and ketones increased during the first 60days of maturation. The most characteristic compounds of Ibores cheese aroma were butanoic, hexanoic and octanoic acids, some alcohols (2-butanol and 2-heptanol), ethyl esters of hexanoic and butanoic acids, some methyl ketones (2-butanone, 2-pentanone and 2-heptanone) and δ-decalactone.
authors.affiliation: Instituto Tecnológico Agroalimentario (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain.
authors.forename: Francisco José
authors.initials: FJ
authors.lastname: Delgado
authors.affiliation: Instituto Tecnológico Agroalimentario (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain.
authors.forename: José
authors.initials: J
authors.lastname: González-Crespo
authors.affiliation: Research Group Tradinnoval, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain.
authors.forename: Ramón
authors.initials: R
authors.lastname: Cava
authors.affiliation: Instituto Tecnológico Agroalimentario (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain. Electronic address: mariarosario.ramirez@juntaextremadura.es.
authors.forename: Rosario
authors.initials: R
authors.lastname: Ramírez
keywords: Goat cheese; Maturation; Raw milk; SPME–GC–MS; Volatile compounds