Tornambé G, Cornu A, Verdier-Metz I, Pradel P, Kondjoyan N, Figueredo G, Hulin S, Martin B
INRA, UR1213 Unité de Recherches sur les Herbivores, Theix, F-63122 Saint-Genès-Champanelle, France.
J Dairy Sci. 2008 Jan;91(1):58-69. doi: 10.3168/jds.2007-0154.
The aim of this experiment was to study the effect of the addition, to milk, of an essential oil (EO) obtained from the hydrodistillation of plants collected from a mountain natural pasture on the milk and cheese sensory properties. The EO was mainly composed of terpenoid compounds (67 of the 95 compounds identified) as well as ketones, aldehydes, alcohols, esters, alkanes, and benzenic compounds. In milk, the addition of this EO at the concentration of 0.1 microL/L did not influence its sensory properties, whereas at 1.0 microL/L, sensory properties were modified. In cheeses, the effect of adding EO into milk was studied in an experimental dairy plant allowing the production of small Cantal-type cheeses (10 kg) in 3 vats processed in parallel. The control (C) vat contained 110 L of raw milk; in the other 2 vats, 0.1 microL/L (EO1) or 3.0 microL/L (EO30) of EO were added to 110 L of the same milk. Six replicates were performed. After 5 mo of ripening, chemical and sensory analyses were carried out on the cheeses, including determination of the volatile compounds by dynamic headspace combined with gas chromatography-mass spectrometry. The EO did not influence the sensory properties of the cheeses at the lower concentration (EO1). However, the EO30 cheeses had a more intense odor and aroma, both characterized as "mint/chlorophyll" and "thyme/oregano." These unusual odors and aromas originated directly from the EO added. In total, 152 compounds desorbing from cheese were found, of which 41 had been added with the EO; in contrast, 54 compounds of the EO were not recovered in the cheese. Few volatile compounds desorbing from cheeses, other than the added compounds, were affected by EO addition. Among them, 2-butanol, propanol, and 3-heptanone suggested a slight effect of the EO on lipid catabolism. The antimicrobial activity of terpenes is not or is only marginally involved in the explanation of the influence of the botanical composition of the meadows on the pressed cheeses sensory properties.
本实验的目的是研究将从山区天然牧场采集的植物经水蒸馏得到的一种精油（EO）添加到牛奶中对牛奶和奶酪感官特性的影响。该精油主要由萜类化合物（已鉴定的95种化合物中的67种）以及酮类、醛类、醇类、酯类、烷烃和苯类化合物组成。在牛奶中，添加浓度为0.1微升/升的这种精油不会影响其感官特性，而浓度为1.0微升/升时，感官特性会发生改变。在奶酪方面，在一家实验性乳品厂研究了向牛奶中添加精油的效果，该厂可在3个并行处理的大桶中生产小型康塔尔型奶酪（10千克）。对照（C）桶装有110升原料奶；在另外2个桶中，向110升相同的牛奶中分别添加了0.1微升/升（EO1）或3.0微升/升（EO30）的精油。进行了6次重复实验。成熟5个月后，对奶酪进行了化学和感官分析，包括通过动态顶空结合气相色谱 - 质谱法测定挥发性化合物。较低浓度（EO1）的精油对奶酪的感官特性没有影响。然而，添加了EO30的奶酪具有更浓烈的气味和香气，其特征均为“薄荷/叶绿素”和“百里香/牛至”。这些不寻常的气味和香气直接源自添加的精油。总共发现了152种从奶酪中解吸出来的化合物，其中41种是随精油添加的；相比之下，奶酪中未检测到54种精油中的化合物。除了添加的化合物外，很少有从奶酪中解吸出来的挥发性化合物受到精油添加的影响。其中，2 - 丁醇、丙醇和3 - 庚酮表明精油对脂质分解代谢有轻微影响。萜类化合物的抗菌活性并非或仅在很小程度上解释了草地植物组成对压制奶酪感官特性的影响。
