Detail publikace

The development of volatile flavour compounds during ripening of Gouda cheese

Originální název

The development of volatile flavour compounds during ripening of Gouda cheese

Anglický název

The development of volatile flavour compounds during ripening of Gouda cheese

Jazyk

en

Originální abstrakt

Cheese belongs to the group of fermented dairy products. Its flavour profile depends on many factors, e.g. milk type, milk heat treatment, starter cultures, the maturation period etc. Gouda cheese belongs to the Dutch type cheeses which are known for their characteristic and unique aroma. In general, cheese undergoes the most significant changes during its ripening. Proteins, saccharides and fat are important for flavour formation. Biochemical changes in cheese may be grouped into primary (lipolysis, proteolysis and metabolism of residual lactose, lactate and citrate) or secondary (metabolism of fatty acids and amino acids) events. The flavour of cheese is a result of the interaction of starter bacteria, enzymes from milk, rennet, native lipases and secondary microflora. Fatty acids arise during lipolysis; they may be the precursors of the other compounds such as esters, lactones, ketones and aldehydes. More than 600 volatile compounds have been identified in cheese so far, but only a small fraction of these compounds are responsible for cheese flavour. Except flavour, also cheese texture, rheology and pH change during production and ripening. The aim of this study was to characterize flavour development the ripening of Gouda cheeses. Most of published works is focused on flavour changes in Gouda cheese during ripening, but there are not many papers which investigates also raw materials and/or by-products from cheese making. Several authors analyzed changes in flavour of whole pasteurized milk as affected by storage time and/or packaging material. The raw cheese and ripen cheese were analyzed for content of volatile flavour compounds. These were extracted by solid phase microextraction and assessed by gas chromatography with flame ionization detector.

Anglický abstrakt

Cheese belongs to the group of fermented dairy products. Its flavour profile depends on many factors, e.g. milk type, milk heat treatment, starter cultures, the maturation period etc. Gouda cheese belongs to the Dutch type cheeses which are known for their characteristic and unique aroma. In general, cheese undergoes the most significant changes during its ripening. Proteins, saccharides and fat are important for flavour formation. Biochemical changes in cheese may be grouped into primary (lipolysis, proteolysis and metabolism of residual lactose, lactate and citrate) or secondary (metabolism of fatty acids and amino acids) events. The flavour of cheese is a result of the interaction of starter bacteria, enzymes from milk, rennet, native lipases and secondary microflora. Fatty acids arise during lipolysis; they may be the precursors of the other compounds such as esters, lactones, ketones and aldehydes. More than 600 volatile compounds have been identified in cheese so far, but only a small fraction of these compounds are responsible for cheese flavour. Except flavour, also cheese texture, rheology and pH change during production and ripening. The aim of this study was to characterize flavour development the ripening of Gouda cheeses. Most of published works is focused on flavour changes in Gouda cheese during ripening, but there are not many papers which investigates also raw materials and/or by-products from cheese making. Several authors analyzed changes in flavour of whole pasteurized milk as affected by storage time and/or packaging material. The raw cheese and ripen cheese were analyzed for content of volatile flavour compounds. These were extracted by solid phase microextraction and assessed by gas chromatography with flame ionization detector.

BibTex


@misc{BUT116828,
  author="Martina {Mahdalová} and Eva {Vítová} and Hana {Ryglová} and Kateřina {Sůkalová} and František {Buňka}",
  title="The development of volatile flavour compounds during ripening of Gouda cheese",
  annote="Cheese belongs to the group of fermented dairy products. Its flavour profile depends on many factors, e.g. milk type, milk heat treatment, starter cultures, the maturation period etc. Gouda cheese belongs to the Dutch type cheeses which are known for their characteristic and unique aroma. In general, cheese undergoes the most significant changes during its ripening. Proteins, saccharides and fat are important for flavour formation. Biochemical changes in cheese may be grouped into primary (lipolysis, proteolysis and metabolism of residual lactose, lactate and citrate) or secondary (metabolism of fatty acids and amino acids) events. The flavour of cheese is a result of the interaction of starter bacteria, enzymes from milk, rennet, native lipases and secondary microflora. Fatty acids arise during lipolysis; they may be the precursors of the other compounds such as esters, lactones, ketones and aldehydes. More than 600 volatile compounds have been identified in cheese so far, but only a small fraction of these compounds are responsible for cheese flavour. Except flavour, also cheese texture, rheology and pH change during production and ripening.
The aim of this study was to characterize flavour development the ripening of Gouda cheeses.  Most of published works is focused on flavour changes in Gouda cheese during ripening, but there are not many papers which investigates also raw materials and/or by-products from cheese making. Several authors analyzed changes in flavour of whole pasteurized milk as affected by storage time and/or packaging material. The raw cheese and ripen cheese were analyzed for content of volatile flavour compounds. These were extracted by solid phase microextraction and assessed by gas chromatography with flame ionization detector. 
",
  address="Brno University of Technology, Faculty of Chemistry",
  booktitle="Chemistry & Life 2015 – Book of Abstracts",
  chapter="116828",
  edition="1.",
  howpublished="online",
  institution="Brno University of Technology, Faculty of Chemistry",
  year="2015",
  month="september",
  pages="97--98",
  publisher="Brno University of Technology, Faculty of Chemistry",
  type="abstract"
}