Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects

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• 作者：Laura Zabaleta^a ; ^b ; ^{laura.zabaleta@ehu.eus" class="auth_mail" title="E-mail the corresponding author} ; Karine Gourrat^b ; Luis Javier R. Barron^a ; Marta Albisu^a ; Elisabeth Guichard^b
• 刊名：International Dairy Journal
• 出版年：2016
• 出版时间：July 2016
• 年：2016
• 卷：58
• 期：Complete
• 页码：23-30
• 全文大小：393 K

文摘

The aim of this work was to identify key odorant compounds associated with main off-flavours (acid, rancid and faecal) and one defect related to the internal appearance (big irregular eyes) in ewes' raw milk commercial cheeses. Cheese samples were submitted to solvent assisted flavour evaporation (SAFE) and odorant compounds were detected by gas chromatography–olfactometry (GC–O). Odour-active compounds detected by GC–O were identified and quantified by gas chromatography–mass spectrometry (GC–MS). Partial least square regression was performed to determine relationships between relative abundances of the odour-active compounds and sensory defects of commercial cheeses. An imbalance in the concentration of short-chain free fatty acids, predominant compounds in all cheese samples, was associated with acid and rancid off-flavour, whereas faecal off-flavour was related to minor compounds such as 4-methylphenol and 3-methyl-1-butanol. No volatile compound could be related to the defect of big irregular eyes.