Document Detail

Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripening.
MedLine Citation:
PMID:  17638973     Owner:  NLM     Status:  MEDLINE    
La Serena cheeses made from raw Merino ewe's milk were high-pressure (HP) treated at 300 or 400 MPa for 10 min on d 2 or 50 after manufacture. Ripening of HP-treated and control cheeses proceeded until d 60 at 8 degrees C. Volatile compounds were determined throughout ripening, and analysis of related sensory characteristics was carried out on ripe cheeses. High-pressure treatments on d 2 enhanced the formation of branched-chain aldehydes and of 2-alcohols except 2-butanol, but retarded that of n-aldehydes, 2-methyl ketones, dihydroxy-ketones, n-alcohols, unsaturated alcohols, ethyl esters, propyl esters, and branched-chain esters. Differences between HP-treated and control cheeses in the levels of some volatile compounds tended to disappear during ripening. The odor of ripe cheeses was scarcely affected by HP treatments on d 2, but aroma quality and intensity scores were lowered in comparison with control cheese of the same age. On the other hand, HP treatments on d 50 did not influence either the volatile compound profile or the sensory characteristics of 60-d-old cheese.
J L Arqués; S Garde; E Fernández-García; P Gaya; M Nuñez
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  90     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2007 Aug 
Date Detail:
Created Date:  2007-07-19     Completed Date:  2007-11-20     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  3627-39     Citation Subset:  IM    
Departamento de Tecnología de Alimentos Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Madrid, 28040 Spain.
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MeSH Terms
Cheese / analysis*
Food Handling / methods
Organic Chemicals / analysis*,  chemistry
Statistics as Topic
Time Factors
Reg. No./Substance:
0/Organic Chemicals

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