The changes of flavour and aroma active compounds content during production of Edam cheese
2011
Vitova, E.,Vysoke Uceni Technicke, Brno (Czech Republic). Ustav Chemie Potravin a Biotechnologii | Mokanova, R.,Vysoke Uceni Technicke, Brno (Czech Republic). Ustav Chemie Potravin a Biotechnologii | Babak, L.,Vysoke Uceni Technicke, Brno (Czech Republic). Ustav Chemie Potravin a Biotechnologii | Zemanova, J.,Vysoke Uceni Technicke, Brno (Czech Republic). Ustav Chemie Potravin a Biotechnologii | Sklenarova, K.,Vysoke Uceni Technicke, Brno (Czech Republic). Ustav Chemie Potravin a Biotechnologii
Edam cheeses (fat concentration 30% w/w) were produced in the dairy plant MILTRA B, Ltd., Mestecko Trnavka, Czech Republic. The development of volatile substances contributing to cheese flavour (alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes, etc.) during cheese production was monitored using the headspace-SPME-GC method. Samples were taken in different stages of cheese production from milk up to ripe cheese. In total 37 various organic compounds belonging to five chemical groups were identified in milk and cheese samples. Their total level increased during production. The first increase was observed after pressing and then especially in the last part of ripening. Ethanol (185.8+/-15.85 mg/kg), acetoin (97.7+/-3.78 mg/kg), 2-methylpropanol (71.2+/-5.23 mg/kg), acetic acid (54.4+/-1.70 mg/kg) and acetaldehyde (36.4+/-10.17 mg/kg) were the most abundant in ripened cheeses. Organoleptic properties (flavour, appearance, texture) were evaluated during cheese ripening using five-point ordinal scale and profile tests. Organoleptic quality improved during ripening until the final marked flavour characteristic for this cheese type.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Library of Antonin Svehla