Primary Characterization of the Volatile Profile of Port Salut Argentino Light Cheese with the Addition of Milk Protein Concentrate by HS-SPME/GC-MS

Ivana Cecilia Alberini; Amelia Catalina Rubiolo

doi:doi:10.11648/j.jfns.20160405.11

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Primary Characterization of the Volatile Profile of Port Salut Argentino Light Cheese with the Addition of Milk Protein Concentrate by HS-SPME/GC-MS

Ivana Cecilia Alberini, Amelia Catalina Rubiolo

Published in Journal of Food and Nutrition Sciences (Volume 4, Issue 5)

Received: 19 July 2016 Published: 15 August 2016

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Abstract

Port Salut Argentino light cheese is a typical variety of soft cheese produced in Argentina made with cow milk, and in this work has the addition of milk protein concentrate (MPC). Aroma and flavor are the most important food quality criteria, in fact it is generally accepted that the volatile profile reflects the image of the smelting and aroma of cheeses. To characterize the profile of volatile compounds, gas chromatography coupled to mass spectrometry is the used method, and the isolation of compounds from cheese matrix, was using headspace solid phase micro-extraction. The methodology allowed the determination of 24 volatile compounds in the Port Salut Argentino Light with MPC at 34 days of maturation: six fatty acids, six ketones, five alcohols, three esters, one aldehyde, two aromatics and one sulphur compound. Some of the metabolic pathways for their biosynthesis are reviewed to indicate the possible origin of the compounds identified.

Published in	Journal of Food and Nutrition Sciences (Volume 4, Issue 5)
DOI	10.11648/j.jfns.20160405.11
Page(s)	120-125
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Port Salut Argentine Cheese, Volatile Compounds, HS-SPME/GC-MS

References

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[2]	G. Barbieri, L. Bolzoni, M. Careri, J. Mangia, G. Parolari, S. Spagnoli and R. Virgili. “Study of the Volatile Fraction of Parmesan Cheese”. J of Agricultural and Food Chemistry, vol. 42, 1994, pp. 1170-1176.
[3]	R. Holland, S. Liu, V. Crow, M. Delabre, M. Lubbers, M. Bennett and G. Norris. “Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification”. International Dairy Journal, vol. 15, 2005, pp. 711-718.
[4]	I. Ferreira, O. Pinho and P. Sampaio. “Volatile fraction of DOP Castelo Branco cheese: Influence of breed”. Food Chemistry, vol. 112, 2009, pp. 1053-1059.
[5]	I. Alberini, M. Miccolo and A. Rubiolo. “Textural and chemical changes during ripening of Port Salut Argentino light cheese with milk protein concentrate after long frozen storage period” J Food Processing and Preservation, vol. 65 (1), 2015, pp. 45-51.
[6]	E. Vítová, B. Loupancová, J. Zemanová, H. Štoudková, P. Březina and L. Babák. “Solid-Phase Microextraction for Analysis of Mould Cheese Aroma”. Czech Journal of Food Sciences, vol. 24(6), 2006, pp. 268-274.
[7]	M. Ziino, C. Condurso, V. Romeo, D. Giuffrida, and A. Verzera. “Characterization of Provola dei Nebrodi, a typical Sicilian cheese, by volatiles analysis using SPME-GC/MS”. International Dairy Journal, vol. 15, 2005, pp. 585-593.
[8]	M. Corrëa Lelles Nogueira, G. Lubachevsky and S. Rankin. “A study of the volatile composition of Minas cheese”. LWT-Food Science and Technology, vol. 38, 2005, pp. 555-563.
[9]	Y. Collins, P. McSweeney and M. Wilkinson, “Lipolysis and free fatty acid catabolism in cheese: A review of current knowledge”. International Dairy Journal, vol. 13, 2003, pp. 841-866.
[10]	P. Curioni and J. Bosset. “Review Key odorants in various cheese types as determined by gas chromatography-olfactometry”. International Dairy Journal, vol. 12, 2002, pp. 959-984.
[11]	F. Tavaria, A. Silva Ferreira and F. Malcata. “Volatile free fatty acids as ripening indicators for Serra da Estrela Cheese”. Journal Dairy Science, vol. 87, 2004, pp. 4064-4072.
[12]	D. Frank, C. Owen and J. Patterson. “Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds”. LWT-Food Science and Technology, vol. 37, 2004, pp. 139-154.
[13]	M. Carbonell, M. Nuñez and E. Fernandez-Garcia. “Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics”. Le Lait, vol. 82, 2002, pp. 683-698.
[14]	M. Qian, C. Nelson and S. Bloomer. “Evaluation of Fat-Derived Aroma Compounds in Blue Cheese by Dynamic Headspace GC/Olfactometry–MS”. Journal of the American Oil Chemists Society, vol. 79 (7), 2002, pp. 663-667.
[15]	McSweeney and M. Sousa. “Biochemical pathways for the production of flavor compounds in cheeses during ripening: A review”. Le Lait-Dairy Science and Technology, vol. 80, 2000, pp. 293-324.
[16]	P. Molimard and H. Spinnler. “Review: compounds involved in the flavour of surface mold-ripened cheeses: origins and properties”. Journal of Dairy Science, vol. 79, 1996, pp. 169-184.

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APA Style

Ivana Cecilia Alberini, Amelia Catalina Rubiolo. (2016). Primary Characterization of the Volatile Profile of Port Salut Argentino Light Cheese with the Addition of Milk Protein Concentrate by HS-SPME/GC-MS. Journal of Food and Nutrition Sciences, 4(5), 120-125. https://doi.org/10.11648/j.jfns.20160405.11

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ACS Style

Ivana Cecilia Alberini; Amelia Catalina Rubiolo. Primary Characterization of the Volatile Profile of Port Salut Argentino Light Cheese with the Addition of Milk Protein Concentrate by HS-SPME/GC-MS. J. Food Nutr. Sci. 2016, 4(5), 120-125. doi: 10.11648/j.jfns.20160405.11

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AMA Style

Ivana Cecilia Alberini, Amelia Catalina Rubiolo. Primary Characterization of the Volatile Profile of Port Salut Argentino Light Cheese with the Addition of Milk Protein Concentrate by HS-SPME/GC-MS. J Food Nutr Sci. 2016;4(5):120-125. doi: 10.11648/j.jfns.20160405.11

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@article{10.11648/j.jfns.20160405.11,
  author = {Ivana Cecilia Alberini and Amelia Catalina Rubiolo},
  title = {Primary Characterization of the Volatile Profile of Port Salut Argentino Light Cheese with the Addition of Milk Protein Concentrate by HS-SPME/GC-MS},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {4},
  number = {5},
  pages = {120-125},
  doi = {10.11648/j.jfns.20160405.11},
  url = {https://doi.org/10.11648/j.jfns.20160405.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160405.11},
  abstract = {Port Salut Argentino light cheese is a typical variety of soft cheese produced in Argentina made with cow milk, and in this work has the addition of milk protein concentrate (MPC). Aroma and flavor are the most important food quality criteria, in fact it is generally accepted that the volatile profile reflects the image of the smelting and aroma of cheeses. To characterize the profile of volatile compounds, gas chromatography coupled to mass spectrometry is the used method, and the isolation of compounds from cheese matrix, was using headspace solid phase micro-extraction. The methodology allowed the determination of 24 volatile compounds in the Port Salut Argentino Light with MPC at 34 days of maturation: six fatty acids, six ketones, five alcohols, three esters, one aldehyde, two aromatics and one sulphur compound. Some of the metabolic pathways for their biosynthesis are reviewed to indicate the possible origin of the compounds identified.},
 year = {2016}
}

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TY  - JOUR
T1  - Primary Characterization of the Volatile Profile of Port Salut Argentino Light Cheese with the Addition of Milk Protein Concentrate by HS-SPME/GC-MS
AU  - Ivana Cecilia Alberini
AU  - Amelia Catalina Rubiolo
Y1  - 2016/08/15
PY  - 2016
N1  - https://doi.org/10.11648/j.jfns.20160405.11
DO  - 10.11648/j.jfns.20160405.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 120
EP  - 125
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20160405.11
AB  - Port Salut Argentino light cheese is a typical variety of soft cheese produced in Argentina made with cow milk, and in this work has the addition of milk protein concentrate (MPC). Aroma and flavor are the most important food quality criteria, in fact it is generally accepted that the volatile profile reflects the image of the smelting and aroma of cheeses. To characterize the profile of volatile compounds, gas chromatography coupled to mass spectrometry is the used method, and the isolation of compounds from cheese matrix, was using headspace solid phase micro-extraction. The methodology allowed the determination of 24 volatile compounds in the Port Salut Argentino Light with MPC at 34 days of maturation: six fatty acids, six ketones, five alcohols, three esters, one aldehyde, two aromatics and one sulphur compound. Some of the metabolic pathways for their biosynthesis are reviewed to indicate the possible origin of the compounds identified.
VL  - 4
IS  - 5
ER  -

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Author Information

Ivana Cecilia Alberini

Research Lab LIRA, School of Science of Alimentation, National University of Entre Ríos, Monse?or Tavella, Concordia, Argentina
Amelia Catalina Rubiolo

Group of Food Engineering and Biotechnology, INTEC – PTLC, Colectora Ruta Nacional 168, Santa Fe, Argentina

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APA Style

Ivana Cecilia Alberini, Amelia Catalina Rubiolo. (2016). Primary Characterization of the Volatile Profile of Port Salut Argentino Light Cheese with the Addition of Milk Protein Concentrate by HS-SPME/GC-MS. Journal of Food and Nutrition Sciences, 4(5), 120-125. https://doi.org/10.11648/j.jfns.20160405.11

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ACS Style

Ivana Cecilia Alberini; Amelia Catalina Rubiolo. Primary Characterization of the Volatile Profile of Port Salut Argentino Light Cheese with the Addition of Milk Protein Concentrate by HS-SPME/GC-MS. J. Food Nutr. Sci. 2016, 4(5), 120-125. doi: 10.11648/j.jfns.20160405.11

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AMA Style

Ivana Cecilia Alberini, Amelia Catalina Rubiolo. Primary Characterization of the Volatile Profile of Port Salut Argentino Light Cheese with the Addition of Milk Protein Concentrate by HS-SPME/GC-MS. J Food Nutr Sci. 2016;4(5):120-125. doi: 10.11648/j.jfns.20160405.11

Copy | Download

@article{10.11648/j.jfns.20160405.11,
  author = {Ivana Cecilia Alberini and Amelia Catalina Rubiolo},
  title = {Primary Characterization of the Volatile Profile of Port Salut Argentino Light Cheese with the Addition of Milk Protein Concentrate by HS-SPME/GC-MS},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {4},
  number = {5},
  pages = {120-125},
  doi = {10.11648/j.jfns.20160405.11},
  url = {https://doi.org/10.11648/j.jfns.20160405.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160405.11},
  abstract = {Port Salut Argentino light cheese is a typical variety of soft cheese produced in Argentina made with cow milk, and in this work has the addition of milk protein concentrate (MPC). Aroma and flavor are the most important food quality criteria, in fact it is generally accepted that the volatile profile reflects the image of the smelting and aroma of cheeses. To characterize the profile of volatile compounds, gas chromatography coupled to mass spectrometry is the used method, and the isolation of compounds from cheese matrix, was using headspace solid phase micro-extraction. The methodology allowed the determination of 24 volatile compounds in the Port Salut Argentino Light with MPC at 34 days of maturation: six fatty acids, six ketones, five alcohols, three esters, one aldehyde, two aromatics and one sulphur compound. Some of the metabolic pathways for their biosynthesis are reviewed to indicate the possible origin of the compounds identified.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - Primary Characterization of the Volatile Profile of Port Salut Argentino Light Cheese with the Addition of Milk Protein Concentrate by HS-SPME/GC-MS
AU  - Ivana Cecilia Alberini
AU  - Amelia Catalina Rubiolo
Y1  - 2016/08/15
PY  - 2016
N1  - https://doi.org/10.11648/j.jfns.20160405.11
DO  - 10.11648/j.jfns.20160405.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 120
EP  - 125
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20160405.11
AB  - Port Salut Argentino light cheese is a typical variety of soft cheese produced in Argentina made with cow milk, and in this work has the addition of milk protein concentrate (MPC). Aroma and flavor are the most important food quality criteria, in fact it is generally accepted that the volatile profile reflects the image of the smelting and aroma of cheeses. To characterize the profile of volatile compounds, gas chromatography coupled to mass spectrometry is the used method, and the isolation of compounds from cheese matrix, was using headspace solid phase micro-extraction. The methodology allowed the determination of 24 volatile compounds in the Port Salut Argentino Light with MPC at 34 days of maturation: six fatty acids, six ketones, five alcohols, three esters, one aldehyde, two aromatics and one sulphur compound. Some of the metabolic pathways for their biosynthesis are reviewed to indicate the possible origin of the compounds identified.
VL  - 4
IS  - 5
ER  -

Copy | Download