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Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses
- Zabaleta, Laura, Albisu, Marta, Barron, Luis Javier R.
- European food research & technology 2017 v.243 no.8 pp. 1405-1414
- acetic acid, amino acid metabolism, animals, cheese ripening, esters, ewe milk, glycolysis, lipolysis, off flavors, phenylethyl alcohol, proteolysis, quality control, raw milk, sheep cheese, volatile compounds
- This study investigated relationships between the volatile profile and balanced flavour of high sensory quality ewe’s raw milk commercial cheeses, and those relations between certain volatile compounds and off-flavours in defective cheeses. Commercial cheeses were selected in the routine sensory quality control from 27 farmhouses. High sensory quality cheeses showed a particular desirable balanced flavour and volatile profile. However, an imbalanced composition of volatile compounds was found in off-flavour cheeses. Rancid off-flavour was mainly related to an excessive concentration of n-butanoic and n-hexanoic acids, and their corresponding ethyl esters, generated by strong lipolysis during ripening. Animal off-flavour was associated with the generation of 3-methylbutan-1-ol, 2-phenylethanol and 4-methylphenol originated by amino acid catabolism after intense proteolysis. Finally, acid off-flavour was related to an excessive abundance of acetic acid generated mainly by strong glycolysis at early stages of ripening.