Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese

Food Chemistry
Jana SádeckáTomáš Kuchta

Abstract

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 8days, 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 10days is decrusted, pressed and milled with NaCl solution, 8 aroma-active volatile compounds disappeared.

References

Mar 17, 2010·Food Microbiology·C L RandazzoC Caggia
Dec 3, 2013·International Journal of Food Microbiology·Domenico PangalloTomáš Kuchta

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Citations

Feb 21, 2006·International Review of Cytology·Martin Witt, Thomas Hummel
Mar 19, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Raffaele SacchiAlessandro Genovese
Jul 22, 2018·Probiotics and Antimicrobial Proteins·Kristina KondrotienėAudrius Maruška
Apr 27, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Alessandro GenoveseRaffaele Sacchi
Dec 29, 2020·Frontiers in Microbiology·Alžbeta Medved'ováL'ubomír Valík
Apr 6, 2021·Open Life Sciences·Miroslava KačániováJana Štefániková
Sep 14, 2021·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Jana ŠtefánikováMiroslava Kačániová

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