Optimization of Headspace Solid-Phase Microextraction (SPME) for the Odor Analysis of Surface-Ripened Cheese

Fifty volatile compounds of surface smear-ripened cheese were detected and identified using headspace solid-phase microextraction (HS-SPME) and vacuum distillation coupled to gas chromatography−mass spectrometry. Changes in the headspace of aroma compounds were monitored over the whole packaging per...

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 50; no. 13; pp. 3810 - 3817
Main Authors Lecanu, Laurent, Ducruet, Violette, Jouquand, Céline, Gratadoux, Jean Jacques, Feigenbaum, Alexandre
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 19.06.2002
Subjects
Biological and medical sciences
Brevibacterium - growth & development
Cheese - analysis
Cheese - microbiology
Chromatography, Gas
Food Handling
Food industries
Food Preservation
Fundamental and applied biological sciences. Psychology
Gas Chromatography-Mass Spectrometry
Humans
Milk and cheese industries. Ice creams
Odorants - analysis
Smell
Time Factors
Volatilization
Volatile compound
Propane derivatives
Olfactometry
Extraction process
Organoleptic properties
Butane derivatives
Cheese
Identification
Optimization
Solid phase microextraction
Headspace
Aroma
Acetic acid
Odor
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Summary:Fifty volatile compounds of surface smear-ripened cheese were detected and identified using headspace solid-phase microextraction (HS-SPME) and vacuum distillation coupled to gas chromatography−mass spectrometry. Changes in the headspace of aroma compounds were monitored over the whole packaging period (47 days) using the HS-SPME method. Initially, the concentration of methanethiol increased before reaching a plateau. This evolution could be linked to the growth of Brevibacterium linens. During the shelf life of cheese, levels of acetic acid and 3-methylbutanoic acid remained constant, whereas butane-2,3-dione, 3-hydroxybutan-2-one, and hydroxypropan-2-one levels gradually declined and acetone and 3-methylbutanol levels dropped sharply to a plateau. Changes in odor could be related to changes of the rind, which behaved as a barrier, strongly influencing the distribution of volatile compounds in the headspace. Using a gas chromatography−olfactometry technique without separation, it was shown that the SPME extract was representative of the cheese odor. Keywords: Headspace; solid-phase microextraction; cheese; olfactometry; aroma compound
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf0117107