Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese

Journal of the Science of Food and Agriculture

Volumn 91, Issue 8, 2011, Pages 1416-1423

  Majcher, Małgorzata A ^a   Goderska, Kamila ^a   Pikul, Jan ^a   Jeleń, Henryk H ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Ewe cheese; Smoking; SPME GC TOFMS; Volatile compounds

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; BACTERIUM; CHEESE; FEMALE; FOOD CONTROL; FOOD HANDLING; HUMAN; METHODOLOGY; MICROBIOLOGY; ODOR; SHEEP;

ANIMALS; BACTERIA; CHEESE; FEMALE; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; ODORS; SHEEP; VOLATILE ORGANIC COMPOUNDS;

BACTERIA (MICROORGANISMS);

EID: 79955508188     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4326     Document Type: Article

References (26)

1. Moret S, Conte L and Dean D, Assessment of polycyclic aromatic hydrocarbon content of smoked fish by means of a fast HPLC/HPLC method. J Agric Food Chem 47: 1367-1371 (1999).
2. Serot T, Baron R, Knockaert C and Vallet JL, Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring (Clupea harengus). Food Chem 85: 111-120 (2004).
3. Varlet V, Serot T, Cardinal M, Knockaert C and Prost C, Olfactometric determination of the most potent odor-active compounds in salmon muscle (Salmo salar) smoked by using four smoke generation techniques. J Agric Food Chem 55: 4518-4525 (2007).
4. Suchanova M, Hajslova J, Tomaniova M, Kocourek V and Babicka L, Polycyclic aromatic hydrocarbons in smoked cheese. J Sci Food Agric 88: 1307-1317 (2008).
5. Bárcenas P, Pérez Elortondo FJ, Salmerón J and Albisu M, Development of a preliminary sensory lexicon and standard references of ewe milk cheeses aided by multivariate statistical procedures. J Sens Stud 14: 161-179 (1999).
6. Pawliszyn J, Solid Phase Microextraction. Theory and Practice. Wiley-VCH, New York, NY (1997).
7. Urbach G, Relations between cheese flavor and chemical composition. Int Dairy J 3: 389-422 (1993).
8. Larráyoz P, Addis M, Gauch R and Bosset JO, Comparison of dynamic headspace and simultaneous distillation extraction techniques used for the analysis of the volatile components in three European PDO ewe milk cheeses. Int Dairy J 11: 911-926 (2001).
9. Fox PF, Singh TK and McSweeney PLH, Biogenesis of flavor compounds in cheese, in Chemistry of Structure Function Relationships in Cheese, ed. by Malin EL and Tunick MH. Springer-Verlag, New York, LLC, pp. 59-98 (1995).
10. Molimard P and Spinnler HE, Compounds involved in the flavor of surface mold-ripened cheeses: origins and properties. J Dairy Sci 79: 169-184 (1996).
11. Moio L and Addeo F, Grana Padano cheese aroma. J Dairy Res 65: 317-333 (1998).
12. Barron LJR, Redondo Y, Aramburu M, Perez-Elortondo FJ, Albisu M, Najera AI, et al, Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory. J Sci Food Agric 85: 1660-1671 (2005).
13. Adda J, Flavour of dairy products, in Developments in Food Flavours, ed. by Birch GG and Lindley MG. Elsevier Applied Science, London, pp. 151-172 (1986).
14. Varlet V, Knockaert C, Prost C and Serot T, Comparison of odor-active compounds of fresh and smoked salmon. J Agric Food Chem 54: 3391-3401 (2006).
15. Jira W, Chemical reactions of curing and smoking. Fleischwirtschaft 84: 107-111 (2004).
16. Guillén MD and Manzanos MJ, Study of the volatile composition of an aqueous oak smoke preparation. Food Chem 79: 283-292 (2002).
17. Belitz HD, Grosch W and Schieberle P, Food Chemistry. Springer, Berlin (2004).
18. Urbach G, Contribution of lactic acid bacteria to flavor compound formation in dairy products. Int Dairy J 5: 887-903 (1995).
19. Moio L, Langlois D, Etievant PX and Addeo F, Powerful odorants in water buffalo and bovine Mozzarella cheese by use of extract dilution sniffing analysis. Ital J Food Sci 3: 227-237 (1993).
20. Rychlik M, Schieberle P and Grosch W, Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Odorants. Deutsche Forschungsanstalt für Lebensmittelchemie, Stuttgart (1998).
21. Parliament TH, Kolor MG and Rizzo DJ, Volatile components of Limburger cheese. J Agric Food Chem 30: 1006-1008 (1982).
22. Cardinal M, Cornet J, Serot T and Baron R, Effects of the smoking process on odour characteristics of smoked herring (Clupea harengus) and relationships with phenolic compound content. Food Chem 96: 137-146 (2006).
23. McSweeney P and Sousa M, Biochemical pathways for the production of flavor compounds in cheeses during ripening: a review. Lait 80: 293-324 (2000).
24. Yvone M and Rijnen L, Cheese flavor formation by amino acid catabolism. Int Dairy J 11: 185-201 (2001).
25. Nogueira MCL, Lubachevsky G and Rankin SA, A study of the volatile composition of Minas cheese. Lebensm Wiss Technol 38: 555-563 (2005).
26. Rorvik LM, Listeria monocytogenes in the smoked salmon industry. Int J Food Microbiol 62: 183-190 (2000).