Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects |
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| Affiliation: | 1. Lactiker Research Group, Pharmacy and Food Science Department, Faculty of Pharmacy, University of the Basque Country, UPV/EHU, Paseo de la Universidad, 7, 01006 Vitoria-Gasteiz, Spain;2. INRA UMR1324, CNRS UMR6265, UB, Centre des Sciences du Goût et de l''Alimentation, 17 Rue Sully, F-21000 Dijon, France;1. Graduate Program in Food Science and Technology, Food Engineering Department, Federal University of Paraíba, João Pessoa, PB, Brazil;2. CIISA, Faculty of Veterinary Medicine, University of Lisbon, Portugal;3. Animal Husbandry Department, Centre for Agrarian Sciences, Federal University of Paraíba, Areia, PB, Brazil;4. Department of Agriculture and Livestock, Centre for Human, Social and Agrarian Sciences, Federal University of Paraíba, Bananeiras, PB, Brazil;5. Coordination of Animal Husbandry, State University of Vale do Acaraú, Sobral, CE, Brazil |
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| Abstract: | 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. |
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