Gas chromatography-mass spectrometry characterization of the aroma of Ossetian cheeses
https://doi.org/10.21323/2618-9771-2024-7-1-15-21
Abstract
The aim of the study was the qualitative and quantitative determination of volatile aroma compounds and their formation pathways in brine Ossetian cheeses. Volatile components of cheeses were isolated by steam distillation and extraction with dichloromethane, with their subsequent determination and quantification by gas chromatography-mass spectrometry. The results of the analysis are presented according to the structural classes of the main chemical components and the corresponding microbial metabolic processes. Four processes were found to be the main contributors to flavor formation: lipolysis, proteolysis, glycolysis, and a number of oxidative enzymatic transformations. Lipolysis of the fatty fraction of cheeses is a source of formation of volatile carboxylic acids and their esters. Proteolysis of the casein fraction yields branched alcohols, aldehydes, and a number of aromatic and heteroaromatic compounds. Glycolysis of the carbohydrate fraction is a source of ethanol formation, which is the main cause of the dominance of ethyl esters in the ester fraction. Redox enzymatic transformations mainly determine the biosynthesis of unbranched aldehydes, ketones and lactones. A clear distinction between retail and homemade cheeses was observed, due to the different technological approaches to the cheese preparation. The structuralchemical and quantitative evolution of the volatile composition of the studied cheese samples during ripening is tentatively shown. From the authors’ point of view, the aromatic composition of the Tib cheese sort is the most consistent with the Ossetian cheese standard. This study represents the first gas chromatographic study of Ossetian cheeses and aims to create objective criteria for controlling technological processes and product quality during production and storage in the food industry.
About the Authors
A. V. Gutnov
North-Ossetian State University
Russian Federation
Russian Federation
Andrey V. Gutnov, Candidate of Chemical Sciences, Docent, Department of Chemistry and Biotechnology
44–46, Vatutina str., Vladikavkaz, North Ossetia — Alania, 362025
Tel.: +7–903–483–73–49
G. S. Kachmazov
North-Ossetian State University
Russian Federation
Russian Federation
Gennady S. Kachmazov, Candidate of Veterinary Sciences, Docent, Department of Food Technology
44–46, Vatutina str., Vladikavkaz, North Ossetia — Alania, 362025
Tel.: +7–918–829–90–99
P. N. Chalikidi
North-Ossetian State University
Russian Federation
Russian Federation
Petrakis N. Chalikidi, Candidate of Chemical Sciences, Senior Researcher, Department of Chemistry and Biotechnology
44–46, Vatutina str., Vladikavkaz, North Ossetia — Alania, 362025
Tel.: +7–918–709–29–81
A. Yu. Tuaeva
National Research Center “Kurchatov Institute”
Russian Federation
Russian Federation
Albina Y. Tuaeva, Graduate Student, Laboratory of the Molecular Center of Yeast Genetics, Kurchatov Complex of NBICS-Nature-Like Technologies (KK NBICS-PT) Center for Genomic Research “Kurchatov Genomic Center”
1, Akademika Kurchatov Square, Moscow, 123098
Tel.: +7–918–704–57–90
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Review
For citations:
Gutnov A.V., Kachmazov G.S., Chalikidi P.N., Tuaeva A.Yu. Gas chromatography-mass spectrometry characterization of the aroma of Ossetian cheeses. Food systems. 2024;7(1):15-21. https://doi.org/10.21323/2618-9771-2024-7-1-15-21
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