Formation and dynamics of aroma compounds during manufacturing-ripening of Bouhezza goat cheese

被引:12
|
作者
Senoussi, Asma [1 ,2 ]
Rapisarda, Teresa [3 ]
Schadt, Iris [3 ]
Chenchouni, Haroun [4 ,5 ]
Saoudi, Zineddine [6 ]
Senoussi, Sana [7 ]
Zitoun, Ouarda Aissaoui [6 ]
Zidoune, Mohammed Nasreddine [2 ]
Carpino, Stefania [8 ]
机构
[1] Univ Larbi Tebessi Tebessa, Fac Exact Sci & Nat & Life Sci, Dept Appl Biol, Tebessa 12002, Algeria
[2] Univ Constantine 1, Lab Nutr & Technol Alimentaire LNTA, INATAA, Equipe TEPA, Constantine 25000, Algeria
[3] Consorzio Ric Lattiero Casearia CoRFiLaC, I-97100 Ragusa, Sicilia, Italy
[4] Higher Natl Sch Forests, Dept Forest Management, Khenchela 40000, Algeria
[5] Univ Larbi Ben Mhidi, Lab Nat Resources & Management Sensit Environm RN, Oum El Bouaghi 04000, Algeria
[6] Univ Constantine 1, Lab Genie Agroalimentaire GeniAAl, INATAA, Constantine 25000, Algeria
[7] Univ Larbi Ben Mhidi, Fac Exact Sci & Nat & Life Sci, Oum El Bouaghi 04000, Algeria
[8] Dept Cent Inspectorate Fraud Repress & Qual Prote, Lab Perugia, I-06128 Perugia, Italy
关键词
SOLID-PHASE MICROEXTRACTION; VOLATILE COMPOUNDS; RAGUSANO CHEESE; MILK CHEESE; SENSORY CHARACTERISTICS; FLAVOR COMPOUNDS; PROFILE; TERPENES; PROTEOLYSIS; VARIABILITY;
D O I
10.1016/j.idairyj.2022.105349
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aromatic profile development of Bouhezza goat cheese during manufacturing-ripening in traditional goatskin bags was assessed using solid-phase microextraction (SPME) and steam distillation (SD) coupled to gas chromatography-olfactometry. Sixty different odour-active compounds (OACs) were revealed. The volatile profile of Bouhezza goat cheese changed during cheese ripening, but ester and terpene compounds dominated throughout manufacturing-ripening. During ripening the number of alcohols, esters, heterocyclic compounds, ketones, sulphurs, terpenes and tiazole increased gradually. Cheese aroma results differed between the extraction methods; thiazole and sulphurs were better extracted by SPME, but heterocyclic compounds were exclusively extracted using SD. SD revealed a more complete volatile and aromatic profile of Bouhezza compared with SPME; however, the low level of common OACs showed that the methods are complementary to each other and SPME cannot be neglected. The application of different extraction methods helps to achieve a complete description of the aromatic profile of traditional cheeses. (C) 2022 Elsevier Ltd. All rights reserved.
引用
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页数:14
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