Modelling the non-linear development of Shenley Station blue cheese volatiles during ripening using untargeted volatile fingerprinting and self-organizing maps
2022
Ryan High | Biniam Kebede | Graham Eyres | Phil Bremer
Blue cheese flavour development derives from complex biochemical reactions that depend on numerous factors including milk source, culture/strain selection, processing, and ripening conditions. Understanding volatile compound development during blue cheese ripening will help reduce production costs and facilitate quality improvements. Volatile compounds contribute to the characteristic flavours of the cheeses but ripening time predictions based on chemical data have proven difficult. The present study employed untargeted fingerprinting combined with linear and non-linear chemometric approaches to identify key volatiles for the modelling of Shenley Station blue cheese ripening times. Self-organizing maps and entropy-based feature selection along with partial least squares regression and variable identification coefficients were used to parse the linear and non-linear development behaviours of volatiles. The blue cheese ripening times were accurately modelled by twenty-three discriminant volatiles. The present study demonstrated that volatile fingerprints can be used to effectively model blue cheese ripening times using a non-linear chemometric approach.
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