Characterization of volatile compounds in argentine light Por Salut Argentino cheese with milk protein concentrate (MPC) using SPME/GC-MS

IVANA C. ALBERINI; AMELIA C. RUBIOLO

Buenos Aires

Congreso; CyTAL 2015- XV Congreso de Ciencia y Tecnología de Alimentos; 2015

Asociación de Tecnologos Alimentarios (AATA)

The study of flavor is useful to linking it with the area and themethodology of production. The principal flavour compounds in cheese arederived from carbohydrate (mainly lactose), citrate, protein (mainly casein)and milk fat, as a result of glycolysis, citrate fermentation, proteolysis andlipolysis by microorganisms, respectively; mainly due to enzymes from milk,rennet and microorganisms and/or non enzymatic reactions that contribute toproteolysis and lipolysis. Port Salut Argentino light cheese is a typical variety of soft cheeseproduced in Argentina made with cow milk, and in this work has the addition ofmilk protein concentrate. To characterize the profile of volatile compounds,gas chromatography coupled to mass spectrometry was the used method, where thevolatile identification was achieved by library search based on the comparisonof the experimental mass spectra with those stored in a suitable library (e. g.via the National Institute of Standards and Technologies, NIST). The isolation of compounds from cheese matrixrequires a prior step involving the extraction and pre-concentration of thevolatile fraction. Headspace solid phase microextraction (HS-SPME) was the analyticaltechnique used. This methodology combines the characteristics of SPME, whichintegrates sampling, extraction and concentration of volatile or nonvolatilecompounds from matrices both in the solid and liquid states in a short time, ina simple way, and with the equilibrium partitioning of analytes among thecoating of fiber and the headspace.