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RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES

https://doi.org/10.21323/2618-9771-2018-1-4-19-26

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Abstract

The results of the study of the composition of volatile compounds of rennet cheeses are presented. Sample preparation was performed using Supelco’s solid-phase microextractor, including a special fiber material coated with a layer of divinylbenzene-carboxene-polydimethylsiloxane «DVB / Carboxen / PDMS StableFlesh ™». Using gas chromatography with mass-selective detection, about 400 aroma-forming components were detected, among which 39 compounds were identified, which form the basis of the flavor profile of cheeses. The main flavor descriptors for all cheeses are: propionic, butyric, and caproic acids, acetoin, methyl amyl ketone, 2-nonanone, and limonene. It has been established that the profile of volatile components for cheeses various ripening periods, has significant differences. Thus, for semi-hard cheeses made using propionic acid microorganisms, the most characteristic components are acids — propionic and butyric, as well as compounds of the terpene series o-cymene and β-pinene. For semi-hard cheeses of the Dutch group (formed from the layer), with maturities from 20 days to 3 months, the terpene compounds and esters are the most significant, whereas for superhard cheeses with a maturity of more than a year, the main components affecting the aromatic profile are butyric and caproic acids, 2-heptanone and limonene. Semi-hard and hard cheeses with ripening periods from 3 to 6 months are characterized by a high content of caproic and butyric acids, as well as by the presence of such aromatic substances as limonene and acetic acid ethyl acetate (hexyl acetate). Semi-hard cheeses, which are molded in bulk, with maturities from 10 days to 3 months contain acetoin, caproic acid, as well as significant quantities of the same limonene and hexylacetate.

About the Authors

I M. Pochitskaya
The Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus
Belarus

Irina M. Pochitskaya — candidate of agricultural sciences, head of Republican control and testing complex on quality and food safety

220037, Belarus, Minsk, Kozlova str., 29



A. P. Laktionova
The Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus
Belarus

Anna P. Laktionova — chemical engineer at the chromatographic research laboratory Republican control and testing complex on quality and food safety

220037, Belarus, Minsk, Kozlova str., 29



V. L. Roslik
The Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus
Belarus

Valentina L. Roslik — Head of Chromatographic Research Laboratory Republican control and testing complex on quality and food safety

220037, Belarus, Minsk, Kozlova str., 29

 



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For citation:


Pochitskaya I.M., Laktionova A.P., Roslik V.L. RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES. Food systems. 2018;1(4):19-26. https://doi.org/10.21323/2618-9771-2018-1-4-19-26

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)