RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES
| Autor: | V. L. Roslik, I M. Pochitskaya, A. P. Laktionova |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
Limonene 030309 nutrition & dietetics Acetoin 04 agricultural and veterinary sciences 040401 food science Caproic Acid Butyric acid 03 medical and health sciences chemistry.chemical_compound Acetic acid 0404 agricultural biotechnology chemistry Hexyl acetate Rennet Food science Flavor |
| Zdroj: | Food systems. 1:19-26 |
| ISSN: | 2618-7272 2618-9771 |
| DOI: | 10.21323/2618-9771-2018-1-4-19-26 |
| Popis: | The results of the study of the composition of volatile compounds of rennet cheeses are presented. Sample preparation was performed using Supelco’s solid-phase microextractor, including a special fiber material coated with a layer of divinylbenzene-carboxene-polydimethylsiloxane «DVB / Carboxen / PDMS StableFlesh ™». Using gas chromatography with mass-selective detection, about 400 aroma-forming components were detected, among which 39 compounds were identified, which form the basis of the flavor profile of cheeses. The main flavor descriptors for all cheeses are: propionic, butyric, and caproic acids, acetoin, methyl amyl ketone, 2-nonanone, and limonene. It has been established that the profile of volatile components for cheeses various ripening periods, has significant differences. Thus, for semi-hard cheeses made using propionic acid microorganisms, the most characteristic components are acids — propionic and butyric, as well as compounds of the terpene series o-cymene and β-pinene. For semi-hard cheeses of the Dutch group (formed from the layer), with maturities from 20 days to 3 months, the terpene compounds and esters are the most significant, whereas for superhard cheeses with a maturity of more than a year, the main components affecting the aromatic profile are butyric and caproic acids, 2-heptanone and limonene. Semi-hard and hard cheeses with ripening periods from 3 to 6 months are characterized by a high content of caproic and butyric acids, as well as by the presence of such aromatic substances as limonene and acetic acid ethyl acetate (hexyl acetate). Semi-hard cheeses, which are molded in bulk, with maturities from 10 days to 3 months contain acetoin, caproic acid, as well as significant quantities of the same limonene and hexylacetate. |
| Databáze: | OpenAIRE |
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