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Volatile free fatty acids as ripening indicators for Serra da Estrela cheese.

F K Tavaria1, A C Silva Ferreira, F Xavier Malcata

  • 1Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, Porto, Portugal.

Journal of Dairy Science
|November 17, 2004
PubMed
Summary
This summary is machine-generated.

Researchers identified key molecules, primarily free fatty acids (FFA), responsible for the unique aroma of Serra da Estrela cheese. These compounds can indicate optimal ripeness for this artisanal ewe

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Dairy Science

Background:

  • Serra da Estrela cheese, an artisanal Portuguese product, is prized for its distinctive flavor and aroma.
  • The specific volatile compounds contributing to its organoleptic qualities have not been fully elucidated.
  • Understanding these compounds is crucial for quality control and defining optimal ripening stages.

Purpose of the Study:

  • To identify and characterize the volatile molecules responsible for the unique sensory profile of Serra da Estrela cheese.
  • To investigate the changes in volatile compounds during the cheese ripening process.
  • To assess the potential of specific molecules as indicators for monitoring cheese ripeness.

Main Methods:

  • Analysis of volatile compounds in 80 cheese samples from four dairies over 180 days of ripening.
  • Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS) was employed for volatile analysis.
  • Preliminary sensory analysis involved adding major Free Fatty Acids (FFA) to an unripened cheese matrix.

Main Results:

  • A diverse range of volatile compounds, including fatty acids, esters, and carbonyls, were detected.
  • Free Fatty Acids (FFA) were the dominant volatile family identified.
  • Acetic, isobutyric, and isovaleric acids increased during ripening up to 90 days, then stabilized.
  • Sensory analysis indicated that major FFA could serve as indicators of cheese ripeness.

Conclusions:

  • Specific Free Fatty Acids (FFA) are key contributors to the characteristic aroma of Serra da Estrela cheese.
  • These FFA can be utilized as reliable indicators to monitor the ripening process.
  • Monitoring FFA levels allows for the determination of the optimal consumption time for this gourmet cheese.