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Food Chem

Title:		Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese
Author(s):		Sadecka J; Kolek E; Pangallo D; Valik L; Kuchta T;
Address:		"Food Research Institute, Priemyselna 4, P.O. Box 25, 824 75 Bratislava 26, Slovakia. Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 845 51 Bratislava, Slovakia. Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinskeho 9, 812 37 Bratislava, Slovakia. Food Research Institute, Priemyselna 4, P.O. Box 25, 824 75 Bratislava 26, Slovakia. Electronic address: kuchta@vup.sk"
Journal Title:		Food Chem
Year:		2014
Volume:		20131109
Issue:
Page Number:		301 - 306
DOI:		10.1016/j.foodchem.2013.10.163
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
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"
Keywords:		Animals Cheese/*analysis Gas Chromatography-Mass Spectrometry Odorants/*analysis Sheep Volatile Organic Compounds/*analysis Aroma Ewes' cheese Gas chromatography Olfactometry;
Notes:		"MedlineSadecka, Jana Kolek, Emil Pangallo, Domenico Valik, Lubomir Kuchta, Tomas eng Research Support, Non-U.S. Gov't England 2013/12/24 Food Chem. 2014 May 1; 150:301-6. doi: 10.1016/j.foodchem.2013.10.163. Epub 2013 Nov 9"