Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripening

Journal of Dairy Science

Volumn 90, Issue 8, 2007, Pages 3627-3639

  Arques J L ^a   Garde, S ^a   Fernandez Garcia E ^a   Gaya, P ^a   Nunez M ^a  

^a INIA   (Spain)

Author keywords

Aroma; High pressure; La Serena cheese; Volatile compounds

Indexed keywords

EID: 35748974511     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0185     Document Type: Article

References (32)

1. Arqués, J. L., S. Garde, P. Gaya, M. Medina, and M. Nuñez. 2006. Inactivation of microbial contaminants in raw milk La Serena cheese by high pressure treatments. J. Dairy Sci. 89:888-891.
2. Arqués, J. L., E. Rodríguez, P. Gaya, M. Medina, and M. Nuñez. 2005. Effect of combinations of high pressure treatments and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese. Int. Dairy J. 15:893-900.
3. Ávila, M., S. Garde, E. Fernández-García, M. Medina, and M. Nuñez. 2006a. Effect of high pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of Hispánico cheese: Correlation of volatile compounds and sensory analysis. J. Agric. Food Chem. 54:382-389.
4. Ávila, M., S. Garde, P. Gaya, M. Medina, and M. Nuñez. 2006b. Effect of high pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture and taste of Hispánico cheese. J. Dairy Sci. 89:2882-2893.
5. Berodier, F., P. Lavanchy, M. Zannoni, J. Casals, L. Herrero, and C. Aramo. 1997. A guide to the sensory evaluation of smell, aroma and taste of hard and semi-hard cheeses. Lebensm. Wiss. Technol. 30:653-664.
6. Capellas, M., M. Mor-Mur, E. Sendra, R. Pla, and B. Guamis. 1996. Populations of aerobic mesophiles and inoculated E. coli during storage of fresh goat's milk cheese treated with high pressure. J. Food Prot. 59:582-587.
7. Carbonell, M., M. Nuñez, and E. Fernández-García. 2002. Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics. Lait 82:683-698.
8. Carminati, D., M. Gatti, B. Bonvini, E. Neviani, and G. Mucchetti. 2004. High-pressure processing of Gorgonzola cheese: Influence on Listeria monocytogenes inactivation and on sensory characteristics. J. Food Prot. 67:1671-1675.
9. Casal, V., and R. Gómez. 1999. Effect of high pressure on the viability and enzymatic activity of mesophilic lactic acid bacteria isolated from caprine cheese. J. Dairy Sci. 82:1092-1097.
10. Christensen, J. E., E. G. Dudley, J. A. Pederson, and J. L. Steele. 1999. Peptidases and amino acids catabolism in lactic acid bacteria. Anton. Leeuwenhoek Int. J. Gen. M. 76:217-246.
11. Curioni, P. M. G., and J. O. Bosset. 2002. Key odorants in various cheese types as determined by gas chromatography-olfactometry. Int. Dairy J. 12:959-984.
12. Fernández del Pozo, B., P. Gaya, M. Medina, M. A. Rodríguez-Marín, and M. Nuñez. 1988. Changes in the microflora of La Serena ewes' milk cheese during ripening. J. Dairy Res. 55:449-455.
13. Fox, P. F., and J. M. Wallace. 1997. Formation of flavor compounds in cheese. Adv. Appl. Microbiol. 45:17-85.
14. Gallot-Lavallée, T. 1998. Efficacité du traitement par les hautes pressions sur la destruction de Listeria monocytogenes dans les fromages de chèvre au lait cru. Sci. Aliments 18:647-655.
15. Garde, S., J. L. Arqués, P. Gaya, M. Medina, and M. Nuñez. 2007. Effect of high pressure treatments on the proteolysis and texture of ewes' raw milk La Serena cheese. Int. Dairy J. doi:10.1016/ j.idairyj.2006.10.009
16. Imhof, R., H. Glãttli, and J. O. Bosset. 1995. Volatile organic compounds produced by thermophilic and mesophilic single strain dairy starter cultures. Lebensm. Wiss. Technol. 28:78-86.
17. Jin, Z. T., and W. J. Harper. 2003. Effect of high pressure (HP) treatment on microflora and ripening development in Swiss cheese slurries. Milchwissenschaft 58:134-137.
18. Juan, B., L. J. R. Barron, V. Ferragut, and A. J. Trujillo. 2007. Effects of high pressure treatment on volatile profile during ripening of ewe milk cheese. J. Dairy Sci. 90:124-135.
19. Juan, B., V. Ferragut, B. Guamis, M. Buffa, and A. J. Trujillo. 2004. Proteolysis of a high pressure-treated ewe's milk cheese. Milchwissenschaft 59:616-619.
20. Malone, A. S., C. Wick, T. H. Shellhammer, and P. D. Courtney. 2003. High pressure effects on proteolytic and glycolytic enzymes involved in cheese manufacturing. J. Dairy Sci. 86:1139-1146.
21. Molimard, P., and H. E. Spinnler. 1996. Review: Compounds involved in the flavor of surface mold-ripened cheeses: Origins and properties. J. Dairy Sci. 79:169-184.
22. O'Reilly, C. E., A. L. Kelly, P. M. Murphy, and T. P. Beresford. 2001. High pressure treatment: Applications in cheese manufacture and ripening. Trends Food Sci. Technol. 12:51-59.
23. O'Reilly, C. E., P. M. O'Connor, A. L. Kelly, T. P. Beresford, and P. M. Murphy. 2000a. Use of hydrostatic pressure for inactivation of microbial contaminants in cheese. Appl. Environ. Microbiol. 66:4890-4896.
24. O'Reilly, C. E., P. M. O'Connor, P. M. Murphy, A. L. Kelly, and T. P. Beresford. 2000b. The effect of exposure to pressure of 50 MPa on Cheddar cheese ripening. Innov. Food Sci. Emerg. Technol. 1:109-117.
25. Rodriguez, E., J. L. Arqués, M. Nuñez, P. Gaya, and M. Medina. 2005. Combined effect of high pressure treatments and bacteriocinproducing lactic acid bacteria on the inactivation of Escherichia coli 0157:H7 in raw milk cheese. Appl. Environ. Microbiol. 71:3399-3404.
26. Saldo, J., A. Fernández, E. Sendra, P. Butz, B. Tauscher, and B. Guamis. 2003. High pressure treatment decelerates the lipolysis in caprine cheese. Food Res. Int. 36:1061-1068.
27. Saldo, J., P. L. H. McSweeney, E. Sendra, A. L. Kelly, and B. Guamis. 2002. Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening. Int. Dairy J. 12:35-44.
28. Saldo, J., E. Sendra, and B. Guamis. 2001. Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining. Lait 81:625-635.
29. Sánchez-Rey, R., B. Poullet, P. Caceres, and G. Larriba. 1993. Microbiological quality and incidence of some pathogenic microorganisms in La Serena cheese throughout ripening. J. Food Prot. 56:879-881.
30. Trujillo, A. J., M. Capellas, J. Saldo, R. Gervilla, and B. Guamis. 2002. Applications of high hydrostatic pressure on milk and dairy products: A review. Innov. Food Sci. Emerg. Technol. 3:295-307.
31. Urbach, G. 1993. Relations between cheese flavour and chemical composition. Int. Dairy J. 3:389-422.
32. Yokoyama, H., N. Sawamura, and N. Motobayashi. 1992. Method for accelerating cheese ripening. Eur. Pat. Applic. No. 00469 857 Al.