Coelho Christian, Bord Cécile, Fayolle Karine, Bibang Cindy, Flahaut Stéphanie
INRAE, VetAgro Sup Campus Agronomique de Lempdes, UMR F, Université Clermont Auvergne, 15000 Aurillac, France.
CPPARM, ZA Les Quintrands, Route de Volx, 04100 Manosque, France.
Foods. 2023 Jan 19;12(3):468. doi: 10.3390/foods12030468.
rhizomes, generally used as a bittering agent in food, were harvested from two geographical sites (Massif Central: MC and Jura: J) to evaluate their potential use in the flavoring step during goat cheesemaking. Gentian flavored goat cheeses (MCGC and JGC) were elaborated by a one-night immersion of unflavored goat cheeses (CGC) into gentian-infused whey. The impregnation of gentian in goat cheeses was evaluated by chemical and sensory analysis. The chemical composition of cheeses was analyzed by HS-SPME-GC-MS (Head-Space-Solid Phase MicroExtraction-Gas Chromatography-Mass Spectrometry) for volatile compounds (alcohols, ketones, aldehydes, esters, alkenes, alkanes, acids, terpenes) and UHPLC-DAD (Ultra High-Performance Liquid Chromatography-Diode Array Detector) for gentian bitter compounds (seco-iridoids). The sensory analysis consisted of a bitterness rating and a free description of cheeses by 17 trained panelists. Results of the study highlighted that unflavored goat cheeses presented higher unpleasant notes (goaty and lactic whey) and higher amounts of hexanoic acid and toluene compared to gentian flavored goat cheeses. The bitterness of gentian flavored goat cheeses was higher compared to unflavored cheeses and could be explained by loganic acid transfer from yellow gentian to flavored cheeses. Other free descriptors of gentian flavored goat cheeses revealed more complex notes (herbal, vegetal, floral, sweet, spicy and creamy) and higher relative amounts of volatile compounds such as 3-methyl butanoic acid, 2-methyl propanoic acid, 4-methyl decane, 2,3-butanediol, ethanol, diacetyl, methyl acetate and 2-phenylethyl acetate, compared to unflavored cheeses. Phenylethyl acetate was the only volatile compound that enabled differentiation of gentian origin on gentian flavored goat cheeses. Gentian rhizomes could be considered a promising flavoring agent contributing to the olfactive and gustative complexity of flavored goat cheeses and the reduction of their goaty perceptions.
根茎通常用作食品中的苦味剂，从两个地理区域（中央高原：MC和汝拉：J）采集，以评估其在山羊奶酪制作调味步骤中的潜在用途。通过将无味山羊奶酪（CGC）在龙胆草浸渍乳清中浸泡一晚，制作出了龙胆草风味的山羊奶酪（MCGC和JGC）。通过化学和感官分析评估山羊奶酪中龙胆草的浸渍情况。采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）分析奶酪的化学成分以检测挥发性化合物（醇类、酮类、醛类、酯类、烯烃类、烷烃类、酸类、萜类），采用超高效液相色谱-二极管阵列检测器（UHPLC-DAD）分析龙胆草苦味化合物（裂环烯醚萜类）。感官分析包括由17名经过培训的评判员对奶酪进行苦味评分和自由描述。研究结果表明，与龙胆草风味的山羊奶酪相比，无味山羊奶酪呈现出更高的不愉快气味（羊膻味和乳酸乳清味）以及更高含量的己酸和甲苯。与无味奶酪相比，龙胆草风味山羊奶酪的苦味更高，这可以通过龙胆酸从黄龙胆转移到调味奶酪中来解释。与无味奶酪相比，龙胆草风味山羊奶酪的其他自由描述词显示出更复杂的气味（草本、植物、花香、甜味、辣味和奶油味）以及更高相对含量的挥发性化合物，如3-甲基丁酸、2-甲基丙酸、4-甲基癸烷、2,3-丁二醇、乙醇、双乙酰基、乙酸甲酯和2-苯乙基乙酸酯。乙酸苯乙酯是唯一能够区分龙胆草风味山羊奶酪中龙胆草来源的挥发性化合物。龙胆草根茎可被视为一种有前景的调味剂，有助于增加调味山羊奶酪的嗅觉和味觉复杂性，并减少其羊膻味。
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