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Related Experiment Video

Updated: Mar 15, 2026

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
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The Volatile Signature: Tracking Ripening Dynamics to Ensure Goat Cheese Quality.

Giovanni Ferrara1, Cristina Matarazzo2, Maria Staiano1

  • 1Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, 83100 Avellino, Italy.

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|March 14, 2026
PubMed
Summary
This summary is machine-generated.

This study identified key volatile organic compounds (VOCs) during goat cheese ripening. Specific compounds like 2-butanone and 2-butanol can serve as markers for advanced cheese maturation.

Keywords:
HS-SPME/GC–MSaroma profilegoat cheeseripeningsensorsvolatile organic compounds

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Microbiology

Background:

  • Cheese ripening involves complex biochemical and microbiological changes influencing final product quality.
  • Understanding volatile organic compounds (VOCs) is crucial for characterizing flavor development and maturation stages.

Purpose of the Study:

  • To characterize VOCs during goat cheese ripening.
  • To identify potential molecular markers for monitoring cheese maturation.

Main Methods:

  • Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS).
  • Analysis of goat cheese samples at various ripening intervals (0-150 days).

Main Results:

  • Sixty-eight VOCs were identified, including alcohols, esters, ketones, and acids.
  • Total volatile content increased until 120 days, then slightly decreased.
  • 2-butanone and 2-butanol were identified as potential markers for advanced ripening.

Conclusions:

  • The dynamic evolution of VOCs reflects proteolysis, lipolysis, and microbial activity.
  • Specific VOCs can serve as indicators for goat cheese maturation.
  • These findings support developing sensor technologies for predicting cheese ripeness.