| Title: | "Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripening" |
| Author(s): | Arques JL; Garde S; Fernandez-Garcia E; Gaya P; Nunez M; |
| Address: | "Departamento de Tecnologia de Alimentos Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria, Madrid, 28040 Spain" |
| ISSN/ISBN: | 1525-3198 (Electronic) 0022-0302 (Linking) |
| Abstract: | "La Serena cheeses made from raw Merino ewe's milk were high-pressure (HP) treated at 300 or 400 MPa for 10 min on d 2 or 50 after manufacture. Ripening of HP-treated and control cheeses proceeded until d 60 at 8 degrees C. Volatile compounds were determined throughout ripening, and analysis of related sensory characteristics was carried out on ripe cheeses. High-pressure treatments on d 2 enhanced the formation of branched-chain aldehydes and of 2-alcohols except 2-butanol, but retarded that of n-aldehydes, 2-methyl ketones, dihydroxy-ketones, n-alcohols, unsaturated alcohols, ethyl esters, propyl esters, and branched-chain esters. Differences between HP-treated and control cheeses in the levels of some volatile compounds tended to disappear during ripening. The odor of ripe cheeses was scarcely affected by HP treatments on d 2, but aroma quality and intensity scores were lowered in comparison with control cheese of the same age. On the other hand, HP treatments on d 50 did not influence either the volatile compound profile or the sensory characteristics of 60-d-old cheese" |
| Keywords: | Animals Cheese/*analysis Food Handling/methods *Milk *Odorants Organic Chemicals/*analysis/chemistry Pressure Sheep Statistics as Topic Time Factors Volatilization; |
| Notes: | "MedlineArques, J L Garde, S Fernandez-Garcia, E Gaya, P Nunez, M eng Research Support, Non-U.S. Gov't 2007/07/20 J Dairy Sci. 2007 Aug; 90(8):3627-39. doi: 10.3168/jds.2007-0185" |
