Publication detail

The development of volatile flavour compounds during ripening of Gouda cheese

MAHDALOVÁ, M. VÍTOVÁ, E. RYGLOVÁ, H. SŮKALOVÁ, K. BUŇKA, F.

Original Title

Type

journal article - other

Language

English

Original Abstract

Cheese belongs to the group of fermented dairy products. Its flavour profile depends on many factors, e.g. milk type, milk heat treatment, starter cultures, the maturation period etc. Gouda cheese belongs to the Dutch type cheeses which are known for their characteristic and unique aroma. In general, cheese undergoes the most significant changes during its ripening. Proteins, saccharides and fat are important for flavour formation. Biochemical changes in cheese may be grouped into primary (lipolysis, proteolysis and metabolism of residual lactose, lactate and citrate) or secondary (metabolism of fatty acids and amino acids) events. The flavour of cheese is a result of the interaction of starter bacteria, enzymes from milk, rennet, native lipases and secondary microflora. Fatty acids arise during lipolysis; they may be the precursors of the other compounds such as esters, lactones, ketones and aldehydes. More than 600 volatile compounds have been identified in cheese so far, but only a small fraction of these compounds are responsible for cheese flavour. Except flavour, also cheese texture, rheology and pH change during production and ripening. The aim of this study was to characterize flavour development the ripening of Gouda cheeses. Most of published works is focused on flavour changes in Gouda cheese during ripening, but there are not many papers which investigates also raw materials and/or by-products from cheese making. Several authors analyzed changes in flavour of whole pasteurized milk as affected by storage time and/or packaging material. The raw cheese and ripen cheese were analyzed for content of volatile flavour compounds. These were extracted by solid phase microextraction and assessed by gas chromatography with flame ionization detector.

Keywords

volatile flavour compounds; SPME-GC-FID; Gouda cheese; ripening

Authors

MAHDALOVÁ, M.; VÍTOVÁ, E.; RYGLOVÁ, H.; SŮKALOVÁ, K.; BUŇKA, F.

RIV year

2015

Released

10. 12. 2015

Publisher

Czech Chemical Society

Location

Praha

ISBN

2336-7210

Periodical

Czech Chemical Society Symposium Series

Year of study

Number

State

Czech Republic

Pages from

Pages to

Pages count

162

BibTex

@article{BUT121113,
  author="Martina {Mahdalová} and Eva {Vítová} and Hana {Ryglová} and Kateřina {Sůkalová} and František {Buňka}",
  title="The development of volatile flavour compounds during ripening of Gouda cheese",
  journal="Czech Chemical Society Symposium Series",
  year="2015",
  volume="13",
  number="2",
  pages="97--99",
  issn="2336-7210"
}