Aroma active compounds in several types of processed cheese analogues.

abstrakt

angličtina

Cheese analogues may be classified as cheese substitutes or imitations, which partly or wholly substitute or imitate cheese and in which milk fat, milk protein or both are partially or wholly replaced by non-milk-based components, principally of vegetable origin. Nowadays they are widely used in the food industry as an ingredient for prepared foods such as pizza, lasagne, cordon blue products etc. They are being used increasingly due to their cost-effectiveness, attributable to the simplicity of their manufacture, which is almost identical with the classic manufacturing of processed cheese, and to the replacement of selected milk ingredients by cheaper vegetable products. Ingredients such as rennet casein, vegetable oils or fats, salts, acids and flavourings are generally used in the manufacture of imitation cheese. However, replacement of milk fat by vegetable fats causes typical textural defects (especially worse melting properties) and insufficient flavour of the product. On the other hand, it contributes to a more favourable ratio of saturated and unsaturated fats and to the reduced cholesterol content. The flavour of cheese is derived from a number of aroma active compounds. From the chemical point of view they are mostly volatile compounds, including alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. Lipids, lactose and proteins are the main precursors for formation of these compounds. The aim of this study was to identify and quantify aroma active compounds in cheese analogues containing various types of vegetable fats (coconut fat, palm oil, sunflower oil). Aroma compounds were isolated by solid-phase microextraction and analysed by gas chromatography. This method is simple and fast and minimizes thermal, mechanical, and chemical modifications of the sample. In total, 33 aroma compounds were identified and quantified, 6 aldehydes, 7 ketons, 13 alcohols, 3 esters and 3 fatty acids. Most of them are well known aroma compounds. However, significant differences in content of single aroma compounds were found among samples of cheese analogues.

cheese analogues, SPME, GC, flavour

SKLENÁŘOVÁ, K.; VÍTOVÁ, E.; DIVIŠOVÁ, R.; LOUPANCOVÁ, B.

17. 8. 2011

ČSCH

Brno

0009-2770

Chemické listy

105

18

Česká republika

s1044

s1044

1