Characterisation of volatile flavour compounds in Roncal cheese extracted by the 'purge and trap' method and analysed by GC-MS

Food Chemistry

Volumn 70, Issue 3, 2000, Pages 409-417

  Izco, Jesús M ^a   Torre, Paloma ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

VOLATILE AGENT;

ARTICLE; CHEESE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; GAS CHROMATOGRAPHY; LIPOLYSIS; MASS SPECTROMETRY; METHODOLOGY; NONHUMAN; SEASON;

EID: 0034664104     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00100-X     Document Type: Article

References (25)

1. Arizcun C., Barcina Y., Torre P. Identification of lactic acid bacteria isolated from Roncal and Idiazábal cheese. Le Lait. 77:1997;723-730.
2. Banks J.M., Brechany E.Y., Christie W.W., Hunter E.A., Muir D.D. Volatile components in steam distillates of Cheddar cheese as indicator indices of cheese maturity, flavour and odour. Food Research International. 2:1992;365-373.
3. Barlow, I., Lloyd, G. T., Ramshaw, E. H., Miller, A. J., McCabe, G. P., & McCabe, L. (1989). Correlations and changes in flavors and chemical parameters of Cheddar cheese during maduration. Australian Journal of Dairy Technology, 44, 7-18.
4. BOE. Boletín Oficial del Estado (1991, March 14). No. 63. Regulatory Board of the Roncal cheese apellation of origin. Spain: Ministerio de Agricultura, Pesca y Alimentación.
5. Bosset J.O., Gauch R. Comparison of the volatile flavour compounds of six European AOC cheeses by using a new dynamic headspace GC-MS method. International Dairy Journal. 3:1993;359-377.
6. Bosset J.O., Gauch R., Mariaca R., Klein B. Comparison of various sample treatments for the analysis of volatile compounds by GC-MS: application to the Swiss Emmental cheese. Mitteilungen-aus-derm-gebiete-dem-lebensmitteluntersuchung-und-hygieen. 86:1995;672-698.
7. Carbonel, M. (1998). Characterisation of the Idiazábal cheese volatile fraction. Effect of starters and of the pasteurisation of the milk. PhD thesis, Universidad Pública de Navarra, Spain.
8. Careri M., Spagnoli S., Panini G., Zannoni M., Barberi G. Chemical parameters of non-volatile fraction of ripened Parmigiano-Reggiano cheese. International Dairy Journal. 6:1996;147-155.
9. Collin S., Osman M., Delcambre S., El Zayat A.Y., Dufour J.P. Investigation of volatile flavor compounds in fresh and ripened Domiati cheeses. Journal of Agricultural and Food Chemistry. 41:1993;1659-1663.
10. Crow V.L. Properties of the 2,3-butanediol dehydrogenase from Lactococcus lactis sbsp. lactis in relation to citrate fermentation. Applied Environmental Microbiology. 56:1990;1656.
11. Dumont J.P., Roger S., Adda J. L'arome du Camembert: autres composès mineurs mis en èvidence. Le Lait. 56:1976;595-599.
12. Fernández-García E. Use of Headspace Sampling in the Quantitative Analysis of Artisanal Spanish Cheese Aroma. Journal of Agricultural and Food Chemistry. 44:1996;1833-1839.
13. Gallois A., Langlois D. Volatile compounds of French blue cheeses. Le Lait. 70:1990;89-106.
14. Horwood J.F., Lloyd G.T., Stark W. Some flavour components of feta cheese. Australian Journal of Dairy Technology. 36:1981;34-37.
15. Izco J.M., Torre P., Barcina Y. Ripening of Ossau-Iraty cheese: determination of free amino acids by RP-HPLC and of total free amino acids by the TNBS method. Food Control. 11:2000;7-11.
16. Jollivet N., Chateaud J., Vayssier Y., Bensoussan M., Belin J. Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link. Journal of Dairy Research. 61:1994;241-248.
17. Law B.A. The formation of aroma and flavour compounds in fermented dairy products. Dairy Science Abstract. 43:1981;143-154.
18. Macedo A.C., Costa M.L., Malcata F.X. Assessment of proteolysis and lipolysis in Seroza cheese: effects of axial cheese localitation, ripening time and lactation season. Le Lait. 76:1996;363-370.
19. Manning D.J. Cheddar cheese flavour studies. II Relative flavour contributions of individual volatile components. Journal of Dairy Research. 46:1979;523-559.
20. Martínez-Castro I., Sanz J., Amigo L., Ramos M., Martín Alvarez P. Volatile components of Manchego cheese. Journal of Dairy Research. 58:1991;239-246.
21. Mendía, C. (1998) Proteolytic and organoleptics changes in Idiazábal cheese throughout all preparation periods: effect of starters and of the pasteurisation of the milk. PhD thesis. Universidad Pública de Navarra, Spain.
22. Moio L., Langlois D., Etievant P., Addeo F. Powerful odorants in water buffalo and bovine Mozzarella cheese by use of extract dilution sniffing analysis. Italian Journal of Food Science. 3:1993;227-237.
23. Molimard P., Spinnler H.E. Compounds involved in the flavor of surface mold-ripened. Journal of Dairy Science. 79:1996;169-184.
24. Preininger M., Grosch W. Evaluation of key odorants of the neutral volatiles of Emmentaler cheese by the calculation of odour activity values. Lebensmittel-Wissenschaft+Technologie. 27:1994;237-244.
25. Urbach G. Relations between cheese flavour and chemical composition. International Dairy Journal. 3:1993;389-422.