« Previous Abstract[Biological cycle of Paralibyostrongylus hebrenicutus (Nematoda: Trichostrongylidae)]    Next AbstractHeadspace quantification of pure and aqueous solutions of binary mixtures of key volatile organic compounds in Swiss cheeses using selected ion flow tube mass spectrometry »

J Food Sci

Title:		Analysis of selected volatile organic compounds in split and nonsplit swiss cheese samples using selected-ion flow tube mass spectrometry (SIFT-MS)
Author(s):		Castada HZ; Wick C; Taylor K; Harper WJ;
Address:		"Dept. of Food Science and Technology, The Ohio State Univ, 110 Parker Food Science and Technology Building, 2015 Fyffe Rd, Columbus, OH, 43210, USA"
Journal Title:		J Food Sci
Year:		2014
Volume:		20140325
Issue:		4
Page Number:		C489 - C498
DOI:		10.1111/1750-3841.12418
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Splits/cracks are recurring product defects that negatively affect the Swiss cheese industry. Investigations to understand the biophysicochemical aspects of these defects, and thus determine preventive measures against their occurrence, are underway. In this study, selected-ion, flow tube mass spectrometry was employed to determine the volatile organic compound (VOC) profiles present in the headspace of split compared with nonsplit cheeses. Two sampling methodologies were employed: split compared with nonsplit cheese vat pair blocks; and comparison of blind, eye, and split segments within cheese blocks. The variability in VOC profiles was examined to evaluate the potential biochemical pathway chemistry differences within and between cheese samples. VOC profile inhomogeneity was most evident in cheeses between factories. Evaluation of biochemical pathways leading to the formation of key VOCs differentiating the split from the blind and eye segments within factories indicated release of additional carbon dioxide by-product. These results suggest a factory-dependent cause of split formation that could develop from varied fermentation pathways in the blind, eye, and split areas within a cheese block. The variability of VOC profiles within and between factories exhibit varied biochemical fermentation pathways that could conceivably be traced back in the making process to identify parameters responsible for split defect"
Keywords:		Cheese/*analysis/standards *Fermentation Humans Mass Spectrometry/*methods Volatile Organic Compounds/*analysis Selected-ion flow tube mass spectrometry Swiss cheese split defect volatile organic compounds;
Notes:		"MedlineCastada, Hardy Z Wick, Cheryl Taylor, Kaitlyn Harper, W James eng Comparative Study Research Support, Non-U.S. Gov't 2014/03/29 J Food Sci. 2014 Apr; 79(4):C489-98. doi: 10.1111/1750-3841.12418. Epub 2014 Mar 25"