| Title: | Key aroma compounds of Canastra cheese: HS-SPME optimization assisted by olfactometry and chemometrics |
| Author(s): | de Jesus Filho M; Klein B; Wagner R; Godoy HT; |
| Address: | "Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil. Electronic address: miltonfilhoea@gmail.com. Departament of Technology and Food Science, Federal University de Santa Maria (UFSM), 97105-900 Santa Maria, RS, Brazil. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil" |
| DOI: | 10.1016/j.foodres.2021.110788 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "An analytical method was developed to determine volatile compounds (VC) that contribute to the aroma of cheese from Serra da Canastra (Brazil) and evaluate them in three ripening stages (fresh, short-ripened, and ripened) via headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC). Proximate and fatty acid compositions were determined to observe whether there would be changes during ripening. Multivariate designs were applied to optimize the extraction parameters of volatile compounds and assisted by GC olfactometry (GC-O) and chemometrics. The adopted strategy revealed that the best extraction condition requires 10 min of equilibration, 75.2 min of fiber exposure at 40 degrees C, and 1 g of sample. The data obtained evidenced the alteration of the abundance of volatile compounds, fatty acids, and proximate composition of Canastra cheese during ripening. The fatty acid profile of the samples was mainly composed of palmitic, oleic, and stearic acids. This dairy product is rich in volatile compounds and formed primarily by alcohols (n = 14), acids (n = 13), and esters (n = 11). Olfactometry indicated that the VCs that most affected the aroma of ripened Canastra cheese were acetic acid, isobutyric acid, butanoic acid, and ethyl hexanoate. The method developed effectively discriminated against Canastra cheeses at their different ripening stages" |
| Keywords: | *Cheese/analysis Chemometrics Gas Chromatography-Mass Spectrometry Odorants/analysis Olfactometry Solid Phase Microextraction *Volatile Organic Compounds/analysis Artisanal cheese Experimental design Gas chromatography Pca Ripening; |
| Notes: | "Medlinede Jesus Filho, Milton Klein, Bruna Wagner, Roger Godoy, Helena Teixeira eng Research Support, Non-U.S. Gov't Canada 2021/12/07 Food Res Int. 2021 Dec; 150(Pt A):110788. doi: 10.1016/j.foodres.2021.110788. Epub 2021 Oct 26" |
