Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
Departament of Technology and Food Science, Federal University de Santa Maria (UFSM), 97105-900 Santa Maria, RS, Brazil.
Food Res Int. 2021 Dec;150(Pt A):110788. doi: 10.1016/j.foodres.2021.110788. Epub 2021 Oct 26.
An analytical method was developed to determine volatile compounds (VC) that contribute to the aroma of cheese from Serra da Canastra (Brazil) and evaluate them in three ripening stages (fresh, short-ripened, and ripened) via headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC). Proximate and fatty acid compositions were determined to observe whether there would be changes during ripening. Multivariate designs were applied to optimize the extraction parameters of volatile compounds and assisted by GC olfactometry (GC-O) and chemometrics. The adopted strategy revealed that the best extraction condition requires 10 min of equilibration, 75.2 min of fiber exposure at 40 °C, and 1 g of sample. The data obtained evidenced the alteration of the abundance of volatile compounds, fatty acids, and proximate composition of Canastra cheese during ripening. The fatty acid profile of the samples was mainly composed of palmitic, oleic, and stearic acids. This dairy product is rich in volatile compounds and formed primarily by alcohols (n = 14), acids (n = 13), and esters (n = 11). Olfactometry indicated that the VCs that most affected the aroma of ripened Canastra cheese were acetic acid, isobutyric acid, butanoic acid, and ethyl hexanoate. The method developed effectively discriminated against Canastra cheeses at their different ripening stages.
开发了一种分析方法来测定来自巴西 Serra da Canastra 的奶酪的挥发性化合物 (VC)，这些化合物对奶酪的香气有贡献，并通过顶空固相微萃取 (HS-SPME) 结合气相色谱 (GC) 在三个成熟阶段（新鲜、短期成熟和成熟）对它们进行评估。测定了近似和脂肪酸组成，以观察在成熟过程中是否会发生变化。应用多元设计优化挥发性化合物的提取参数，并通过 GC 嗅闻 (GC-O) 和化学计量学辅助。采用的策略表明，最佳提取条件需要 10 分钟的平衡时间、40°C 下纤维暴露 75.2 分钟和 1 克样品。获得的数据表明，Canastra 奶酪在成熟过程中挥发性化合物、脂肪酸和近似成分的丰度发生了变化。样品的脂肪酸谱主要由棕榈酸、油酸和硬脂酸组成。这种乳制品富含挥发性化合物，主要由醇（n = 14）、酸（n = 13）和酯（n = 11）组成。嗅闻表明，对成熟的 Canastra 奶酪香气影响最大的 VCs 是乙酸、异丁酸、丁酸和己酸乙酯。开发的方法有效地区分了不同成熟阶段的 Canastra 奶酪。
