Tintrop Lucie K, Meola Marco, Stern Mireille T, Haueter Monika, Shani Noam, Berthoud Hélène, Guggenbühl Gasser Barbara, Fuchsmann Pascal
Agroscope, Schwarzenburgstrasse 161, Bern 3003, Switzerland.
DATABIOMIX, Zürcherstrasse 39D, Schlieren 8952, Zürich, Switzerland.
J Agric Food Chem. 2025 Mar 26;73(12):7383-7392. doi: 10.1021/acs.jafc.4c10980. Epub 2025 Mar 11.
Cheese is one of the most consumed fermented animal-based products globally, rendering its quality assessment and evaluation of substantial economic interest. Understanding the degree of cheese homogeneity is paramount for designing effective sampling strategies, yet this information is largely lacking. This study investigates the homogeneity of a cheese wheel based on the distribution of volatile compounds, microbiota, sodium chloride content, and pH, combined with sensory analyses. The outer zones of the cheese wheel were primarily characterized by the presence of sulfur compounds, esters, pyrazines, ketones, , high sodium chloride concentration and high pH. In contrast, the inner zones of the cheese wheel were dominated by lactones, carboxylic acids, aldehydes, subsp. and . The presence of alcohols and was observed throughout the cheese wheel. Furthermore, sensory descriptions were found to match predominantly with the aroma of the volatile compounds identified. The cheese wheel was found to be heterogeneous in all investigated characteristics. Our results indicate that the level of cheese homogeneity should be considered when designing sampling strategies, as these significantly impact the accuracy and reproducibility of analytical outcomes.
奶酪是全球消费最多的动物性发酵产品之一，其质量评估具有重大经济利益。了解奶酪的均匀程度对于设计有效的采样策略至关重要，但目前这方面的信息非常匮乏。本研究结合感官分析，基于挥发性化合物的分布、微生物群、氯化钠含量和pH值，对奶酪轮的均匀性进行了调查。奶酪轮的外层区域主要特征是存在硫化合物、酯类、吡嗪、酮类、高氯化钠浓度和高pH值。相比之下，奶酪轮的内层区域主要是内酯、羧酸、醛类、亚种和。在整个奶酪轮中都观察到了醇类和的存在。此外，发现感官描述主要与鉴定出的挥发性化合物的香气相匹配。在所有调查的特征方面，奶酪轮被发现是不均匀的。我们的结果表明，在设计采样策略时应考虑奶酪的均匀程度，因为这会显著影响分析结果的准确性和可重复性。
