Volatile profile evolution of Reggianito cheese during ripening under different temperature-time combinations

CERUTI R.J.; ZORRILLA S.E.; SIHUFE G.A.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2016 vol. 242 p. 1369 - 1378

1438-2377

Using solid-phase microextraction and gaschromatography-mass spectrometry (SPME-GC-MS) procedure, volatile compoundswere studied during ripening of Reggianito cheeses stored under differenttemperature-time combinations. Volatile profile was characterised for cheesesripened under standard conditions at 0, 61, 124 and 180 days of ripening, andchanges occurring between 61 and 180 days were evaluated for cheeses in whichan elevated temperature of 20 °C was applied within the first month ofmaturation. A total of 41 volatile compounds including acids, ketones,aldehydes, esters, alcohols and hydrocarbons were identified. Despite thepresence of other compounds of potential relevance for cheese flavour, carboxylicacids clearly dominated the volatile profile of Reggianito cheeses. The morenotable variations in the volatile fraction of Reggianito cheeses occurredduring the first 2 months of ripening and were mostly explained by changesobserved for the predominant acid fraction. Significant changes in thequantities for some volatile compounds were observed for the differenttemperature-time combinations applied, though the balance between the differentgroups of compounds was not considerably affected and small changes wereobserved for total chromatographic area values.In this work, a firstdescription of changes occurring during ripening for the different volatilecompounds present in traditional Reggianito cheese was provided.