Effect of a post-processing phase on the volatile flavour compounds of asìno cheese

Italian Journal of Food Science

Volumn 18, Issue 2, 2006, Pages 163-176

  Biasutti, M ^a   Innocente, N ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Cheese characterization; Flavour profile; Free volatile fatty acids; HS SPME; Migration process; Volatile compounds

Indexed keywords

EID: 33747163234     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

1. th ed. Association of Official Analytical Chemists, Washington, DC.
2. Baek H.H. and Cadwallader K.R. 1999. Contribution of free and glycosidically bound volatile compounds to the aroma of Muscadine grape juice. J. Food Sci. 64: 441.
3. Bellesia F., Pinetti A., Pagnoni U.M., Rinaldi R., Zucchi C., Caglioti L. and Palyi G. 2003. Volatile components of Grana Parmigiano-Reggiano type hard cheese. Food Chem. 83: 55.
4. th Workshop on the "Developments in the Italian PhD Research in Food Science and Technology", Parma, September 8-10.
5. Chin H.W., Bernhard R.A. and Rosenberg M. 1996. Solid phase microextraction for cheese volatile compound analysis. J. Food Sci. 61: 1118.
6. Davies N.W. 1990. Gas Chromatographic retention indices of monoterpenes and sesquiterpenes on methyl silicone and carbowax 20M phases (review). J. Chromatogr. 503: 1.
7. Di Cagno R., Banks J., Sheehan L., Fox P.F., Brechany E.Y., Corsetti A. and Gobetti M. 2003. Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes' milk cheeses. Int. Dairy J. 13: 961.
8. Dirinck P. and De Winne A. 1999. Flavour characterisation and classification of cheeses by gas chromatographic-mass spectrometric profiling. J. Chromatogr. A 847: 203.
9. FIL-IDF 5A. 1972. Determinazione del tenore in materia grassa del formaggio e dei formaggi fusi. In "Norme FIL-IDF: Definizioni, Metodiche di Analisi e di Prelievo del Latte e Derivati". Vol. I, Associazione Italiana Tecnici del Latte (Ed.), Reggio Emilia, Italy.
10. FIL-IDF 7A. 1972. Determinazione del tenore di cloruri nel formaggio. In "Norme FIL-IDF: Definizioni, Metodiche di Analisi e di Prelievo del Latte e Derivati". Vol. I, Associazione Italiana Tecnici del Latte (Ed.), Reggio Emilia, Italy.
11. Frank D.C., Owen C.M. and Patterson J. 2004. Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds. Lebensm.-Wiss. u.-Technol. 37: 139.
12. Innocente N. 1997. Free amino acids and water soluble nitrogen as ripening indices in Montasio cheese. Lait 77: 359.
13. Innocente N., Biasutti M. and Corradini C. 2003. Il ruolo della "salmuerie" nella maturazione del formaggio Asìno. Sci. Tecn. Latt.-Cas. 54: 45.
14. th IDF World Dairy Congress. Paris. September 24.
15. Innocente N., Moret S., Corradini C. and Conte L.S. 2000. A rapid method for the quantitative determination of short-chain free volatile fatty acids from cheese. J. Agr. Food Chem. 48: 3321.
16. Jennings W. and Shimaboto T. 1980. "Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography". Academic Press, New York, USA.
17. Jou K.D. and Harper W.J. 1998. Pattern recognition of Swiss cheese aroma compounds by SPME/GC and an electronic nose. Milchwissenschaft 53: 259.
18. Kubícková J. and Grosch W. 1998. Evaluation of flavour compounds of Camembert cheese. Int. Dairy J. 8: 11.
19. Lecanu L., Ducruet V., Jouquand C., Gratadoux J.J. and Feigenbaum A. 2002. Optimization of headspace solid-phase microextraction (SPME) for the odor analysis of surface-ripened cheese. J. Agric. Food Chem. 50: 3810.
20. Lopez R., Ferreira V., Hernandez P. and Cacho J.F. 1999. Identification of impact odorants of young red wines made with Merlot. Cabernet Sauvignon and Grenache grape varieties: a comparative study. J. Sci. Food Agric. 79: 1461.
21. Marilley L. and Casey M.G. 2004. Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains. Int. J. Food Microbiol. 90: 139.
22. McSweeney P.L.H. and Sousa M.J. 2000. Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Lait 80: 293.
23. M.D. (Ministerial Decree). 1986. D.M. n. 88, 21 aprile 1986. Approvazione dei "metodi ufficiali di analisi per i formaggi". Gazzetta Ufficiale del 2 ottobre 1986, n. 229.
24. Moio L., Dekimpe J., Etievant P.X. and Addeo F. 1993. Volatile flavour compounds of water buffalo mozzarella cheese. Ital. J. Food Sci. 1: 57.
25. Molimard P. and Spinnler H.E. 1996. Review: compounds involved in the flavour of surface mould-ripened cheeses: origins and properties. J. Dairy Sci. 79: 169.
26. Pérès C., Viallon C. and Berdagué J.-L. 2001. Solid-phase microextraction-mass spectrometry: a new approach to the rapid characterization of cheeses. Anal. Chem. 73: 1030.
27. Pillonel L., Bosset J.O. and Tabacchi R. 2002. Rapid preconcentration and enrichment techniques for the analysis of food volatile. A review. Lebensm.-Wiss. u.-Technol. 35: 1.
28. Pinho O., Ferreira I.M.P.L.V.O. and Ferreira M. 2004. Discriminate analysis of the volatile fraction from "Terrincho" ewe cheese: correlation with flavour characteristics. Int. Dairy J. 14:455.
29. Polentarutti M., Piasenzotto L., Comi G. and Conte L.S. 2001. Influenza della stagione sulla microflora del latte crudo e sulla frazione aromatica del formaggio Montasio. Ind. Alim. 40: 1331.
30. Vichi S., Castellote A.I., Pizzale L., Conte L.S., Budaxeras S. and López-Tamames E. 2003. Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection. J. Chromatogr. A 983: 19.