Tecnología de Alimentos, Facultad de Farmacia, Lascaray Research Hubs, Universidad del País Vasco, Paseo de la Universidad 7, 01006 Vitoria, Spain.
J Dairy Res. 2012 Feb;79(1):102-9. doi: 10.1017/S0022029911000781. Epub 2011 Nov 30.
The distribution of the volatile components in four regions, Rind, Exterior, Intermediate, and Interior, of hand-made Idiazabal cheese which had been ripened for two months was studied in detail. It is proved that the headspace of this ripened sheep cheese is non-homogeneous in the different cheese regions. The Rind is the richest region in volatile compounds, followed by the Exterior region. A large number of compounds with different functional groups have their greatest abundances in the Rind with negative abundance gradients towards the interior regions. Many of these are undetectable in the Intermediate and Interior regions. Other compounds such as aldehydes having a great number of carbon atoms, and most of the acids have their greatest abundances in the Exterior region. Alcohols, ketones and esters of small size have their greatest abundances in the Intermediate region. And finally, a reduced number of compounds are distributed homogeneously in all cheese regions. The origin of the compounds, the conditions that favour their formation, their functional groups, size, shape and reactivity could be factors involved in their distribution in the cheese, which in turn is associated with the microbial ecology, chemical reactions and physical effects.
详细研究了经过两个月陈化的手工伊达扎巴尔奶酪的四个区域（外皮、外部、中间和内部）中挥发性成分的分布。事实证明，这种陈化绵羊奶酪的顶空在不同奶酪区域是非均匀的。外皮是挥发性化合物最丰富的区域，其次是外部区域。大量具有不同官能团的化合物在外皮区域的丰度最大，向内部区域呈负丰度梯度。其中许多在中间和内部区域都无法检测到。其他化合物，如具有大量碳原子的醛类，以及大多数酸类，在外皮区域的丰度最大。小尺寸的醇、酮和酯在中间区域的丰度最大。最后，在所有奶酪区域均匀分布的化合物数量减少。化合物的来源、有利于其形成的条件、它们的官能团、大小、形状和反应性可能是它们在奶酪中分布的因素，这与微生物生态学、化学反应和物理效应有关。
