期刊
FOOD CHEMISTRY
卷 150, 期 -, 页码 301-306出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.10.163
关键词
Ewes cheese; Aroma; Gas chromatography; Olfactometry
资金
- Slovak Research and Development Agency [APVV 0590-10]
Volatile aroma compounds were investigated along the production of May Bryndza cheese, a traditional Slovakian cheese produced from raw ewes' milk. Solid phase microextraction was used to isolate the volatile fractions, which were subsequently analysed by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Twenty-seven key odorants were found and described in the intermediate product, ewes' curd ripened for 0, 1, 2, 4, and 8 days, or in the final product. A major overall increase in the number of aroma-active volatile compounds and in their odour intensity or concentration took place during the first day of ripening of the ewes' curd, and the odour gradually culminated at the end of ripening. During the final technological step of Bryndza cheese production, when the ewes' curd ripened for 10 days is decrusted, pressed and milled with NaCI solution,.8 aroma-active volatile compounds disappeared. (C) 2013 Elsevier Ltd. All rights reserved.
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