A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese

International Dairy Journal

Volumn 13, Issue 9, 2003, Pages 733-741

  Alewijn, M ^a   Sliwinski, E L ^a   Wouters, J T M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Cheese; Extraction; Fat; Flavour compounds; GC MS; Quantification

Indexed keywords

EID: 0041784758     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(03)00098-0     Document Type: Article

References (38)

1. Adahchour, M., Vreuls, R. J. J., van der Heijden, A., & Brinkman, U. A. T. (1999). Trace-level determination of polar flavour compounds in butter by solid-phase extraction and gas chromatography-mass spectrometry. Journal of Chromatography A, 844, 295-305.
2. Arora, G., Cormier, F., & Byong, L. (1995). Analysis of odor-active volatiles in Cheddar cheese headspace by multidimensional GC/MS/sniffing. Journal of Agricultural and Food Chemistry, 43, 748-752.
3. Barbieri, G., Bolzoni, L., Careri, M., Mangia, A., Parolari, G., Spagnioli, S., & Virgili, R. (1994). Study of the volatile fraction of Parmesan cheese. Journal of Agricultural and Food Chemistry, 42, 1170-1176.
4. Bosset, J. O., Buetikofer, U., Gauch, R., & Sieber, R. (1997). Ripening of Emmental cheese wrapped in foil with and without addition of Lactobacillus casei subsp. Casei. II. Gas chromatographic investigation of some volatile neutral compounds using dynamic headspace analysis. Lebensmittel Wissenschaft und Technologie, 30, 464-470.
5. Bosset, J. O., & Gauch, R. (1993). Comparison of the volatile flavour compounds of six European 'AOC' cheeses by using a new dynamic headspace GC-MS method. International Dairy Journal, 3, 359-377.
6. Buchgraber, M., & Ulberth, F. (1999). Precision and accuracy of the Likens-Nickerson method for the quantification of cheese flavour components. Milchwissenschaft, 54, 677-680.
7. Buchin, S., Delague, V., Duboz, G., Berdague, J. L., Beuvier, E., Pochet, S., & Grappin, R. (1998). Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese. Journal of Dairy Science, 81, 3097-3108.
8. Careri, M., Manini, P., Spagnoli, S., Barbieri, G., & Bolzoni, L. (1994). Simultaneous distillation-extraction and dynamic headspace methods in the gas chromatographic analysis of Parmesan cheese volatiles. Chromatographia, 38, 386-394.
9. Cerning, J., Gripon, J. C., Lamberet, G., & Lenoir, J. (1987). Biochemical activities of Penicillium used in cheesemaking. Lait, 67, 3-39.
10. Chin, H. W., Bernhard, R. A., & Rosemberg, M. (1996). Solid phase microextraction for cheese volatile compound analysis. Journal of Food Science, 61, 1118-1122.
11. Dirinck, P., & de Winne, A. (1999). Flavour characterisation and classification of cheeses by gas chromatographic-mass spectrometric profiling. Journal of Chromatography A, 847, 203-208.
12. Dumont, J. P., Roger, S., Cerf, P., & Adda, J. (1974). Neutral volatiles in Camembert cheese. Lait, 54, 501-516.
13. Fox, P. F. (1993). Cheese: chemistry physics and microbiology. General aspects, vol. 1. London: Chapman & Hall.
14. Gallois, A., & Langlois, D. (1990). New results in the volatile odorous compounds of French blue cheeses. Lait, 70, 89-106.
15. Gonzalez de Llano, D., Ramos, M., Polo, C., Sanz, J., & Martinez Castro, I. (1990). Evolution of the volatile components of an artisanal Blue cheese during ripening. Journal of Dairy Science, 73, 1676-1683.
16. Izco, J. M., & Torre, P. (2000). Characterisation of volatile flavour compounds in Roncal cheese extracted by the 'purge and trap' method and analysed by GC-MS. Food Chemistry, 70, 409-417.
17. Jong, C. de., & Badings, H. T. (1990), Determination of free fatty acids in milk and cheese. Procedures for extraction clean up and capillary gas chromatographic analysis. Journal of High Resolution Chromatography, 13, 94-98.
18. Kubickova, J., & Grosch, W. (1998). Quantification of potent odorants in Camembert cheese and calculation of their odour activity values. International Dairy Journal, 8, 17-23.
19. Larráyoz, P., Addis, M, Gauch, R., & Bosset, J. O. (2001). Comparison of dynamic headspace and simultaneous distillation extraction techniques for the analysis of the volatile components in three European PDO ewes' milk cheeses. International Dairy Journal, 11, 911-926.
20. Mariaca, R., & Bosset, J. O. (1997). Instrumental analysis of volatile (flavour) compounds in milk and dairy products. Lait, 77, 13-40.
21. McSweeney, P. L. H., & Sousa, M. J. (2000). Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Lait, 80, 293-324.
22. Milo, C., & Reineccius, G. A. (1997). Identification and quantification of potent odorants in regular-fat and low-fat mild Cheddar cheese. Journal of Agricultural and Food Chemistry, 45, 3590-3594.
23. Molimard, P., & Spinnler, H. E. (1996). Compounds involved in the flavor of surface mold-ripened cheeses: Origins and properties. Journal of Dairy Science, 79, 169-184.
24. Neeter, R., & de Jong, C. (1992). Flavour research on milk products: Use of purge-and-trap techniques. Voedingsmiddelen Technologie, 25, 9-11.
25. Partidario, A. M., Barbosa, M., & Vilas Boas, L. (1999). Free fatty acids, triglycerides and volatile compounds in Serra da Estrela cheese - changes throughout ripening. International Dairy Journal, 8, 873-881.
26. Pérès, C., Viallon, C., & Berdagué, J. L. (2001). Solid-phase microextraction-mass spectrometry: A new approach to the rapid characterization of cheeses. Analytical Chemistry, 73, 1030-1036.
27. Rychlik, M., Warmke, R., & Grosch, W. (1997). Ripening of Emmental cheese wrapped in foil with and without addition of Lactobacillus casei subsp. casei. III. Analysis of character impact flavour compounds. Lebensmittel Wissenshaft und Technologie, 30, 471-478.
28. Shakeel Ur Rehman, Banks, J. M., Brechany, E. Y., Muir, D. D., McSweeney, P. L. H., & Fox, P. F. (2000). Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk. International Dairy Journal, 10, 55-65.
29. Thierry, A., Maillard, M. B., & le Quere, J. (1999). Dynamic headspace analysis of Emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening. International Dairy Journal, 9, 453-463.
30. Tomaino, R. M., Parker, J. D., & Larick, D. K. (2001). Analysis of free fatty acids in whey products by solid-phase microextraction. Journal of Agricultural and Food Chemistry, 49, 3993-3998.
31. Urbach, G. (1993). Relations between cheese flavour and chemical composition. International Dairy Journal, 3, 389-422.
32. Valero, E., Villasenor, M. J., Sanz, J., & Martinez Castro, I. (2000). Comparison of two methods based on dynamic head-space for GC-MS analysis of volatile components of cheeses. Chromatographia, 52, 340-344.
33. Vandeweghe, P., & Reineccius, G. A. (1990). Comparison of flavor isolation techniques applied to Cheddar cheese. Journal of Agricultural and Food Chemistry, 38, 1549-1552.
34. Villasenor, M. J., Valero, E., Sanz, J., & Martinez Castro, I. (2000). Analysis of volatile components of Manchego cheese by dynamic headspace followed by automatic thermal desorption-GC-MS. Milchwissenschaft, 55, 378-382.
35. Walstra, P., Geurts, T. J., Noomen, A., Jellema, A., & van Boekel, M. A. J. S. (1999). Dairy technology: principles of milk properties and processes. New York; Basel: Marcel Dekker Inc.
36. Wijesundera, C., & Drury, L. (1999). Role of milk fat in production of Cheddar cheese flavour using a fat-substituted cheese model. Australian Journal of Dairy Technology, 54, 28-35.
37. Wong, N. P., Ellis, R., & LaCroix, D. E. (1975). Quantitative determination of lactones in Cheddar cheese. Journal of Dairy Science, 58, 1437-1441.
38. Wong, N. P., & Parks, O. W. (1968). Simple technique for extracting flavour compounds from fatty foods. Journal of Dairy Science, 51, 1768-1769.