期刊名称：Croatian Journal of Food Science and Technology
印刷版ISSN：1847-3466
出版年度：2016
卷号：8
期号：2
页码：74-82
DOI：10.17508/CJFST.2016.8.2.06
语种：English
出版社：Prehrambeno-tehnološki fakultet Osijek
摘要：Volatile compounds (VCs) analysis was performed by solid-phase microextraction-gas chromatography-mass spectrometry. Main groups that define typical cheese flavour formed as a result of the addition of a starter culture (SC). The cheesemaking environment, the type of milk (cow, ewe, goat), and the heat treatment of milk were observed. The SC had influenced the total amount of some fatty acids and ketones. Compared to cow and ewe cheeses, goat cheese had higher values of hexanoic and octanoic acids, however, two alcohols, 1-hexanol, 2-ethyl- and hexanol, were only present in cow cheeses. We confirmed that the cheesemaking environment is also an important parameter influencing VC profiles of cheese. Higher amount of esters and the absence of 2-phenylethanol were observed in raw milk cheese, compared to thermised milk cheese where δ-octalactone was present.
关键词：cow; goat; ewe hard type cheeses; volatile compounds
