The effect on the volatile compounds
and on the odor
and aroma of Hisp&
aacute;nico cheese of a high-pressure (HP) treatment (400 MPa for 5 min at 10
C, applied to 15-day-old cheeses), by itself orcombined with the addition of a bacteriocin-producing (BP) culture to milk, was investigated. HP-treated cheeses showed higher levels of hexanal, 3-hydroxy-2-pentanone, 2-hydroxy-3-pentanone,
and hexane
and lower levels of ethanal, ethanol, 1-propanol, ethyl acetate, ethyl butanoate, ethylhexanoate, 2-pentanone,
and butanoic acid than untreated cheeses. HP cheeses received higher"milky" odor descriptor scores
and lower scores for odor quality
and intensity
and for "buttery", "yogurt-like",
and "caramel" odor descriptors. Addition of the BP culture enhanced the formation of threealdehydes, three alcohols, three ethyl esters,
and three ketones but decreased the levels of sevenketones
and butanoic acid. BP cheeses received higher scores for aroma intensity
and for "yogurt-like"
and "cheesy" aroma descriptors. Principal component analysis showed the correlation betweendiketones
and aroma descriptors "caramel", "buttery",
and "milky"
and between 3-methylbutanal
andthe odor
and aroma intensity scores
and aroma descriptors "sheepy"
and "meat broth".Keywords: High pressure; bacteriocin; cheese; volatile compounds; odor; aroma