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Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese
Open accessAbstract
Manchego cheese can be manufactured from raw or pasteurized ewes' milk. An automatic purge and trap apparatus, coupled to a GC-MS was used to isolate, identify and compare the relative amounts of the volatile components of raw and pasteurized Manchego cheese during ripening. The majority of volatile compounds were more abundant in raw milk (RM) cheeses than in pasteurized milk (PM) cheeses. Alcohols and esters predominated in the profile of RM Manchego cheese, while methyl-ketones and 2,3-butanedione were quantitatively important in PM cheeses. Branched chain alcohols were much more abundant in RM cheeses. The discriminant analysis separated 100% samples into RM or PM cheeses by using only 16 volatile compounds. Aroma intensity was correlated with esters, branched chain aldehydes and branched chain alcohols in RM cheeses, and with esters, branched chain aldehydes, 2-methyl ketones and 2-alkanols in PM cheeses. Diacetyl was positively correlated with the aroma attribute ‘toasted’ and negatively correlated with aroma quality in PM cheeses.
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“The original influence of each volatile component to the flavour of cheeses lasts to be largely unidentified (Fernández-García et al. 2002).”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as Fernández-García et al. 2002
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Delgado, F. J., González‐Crespo, J., Cava, R., García‐Parra, J., & Ramírez, R. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.04.081 · Cited by 199
Hayaloğlu, A. A., Çakmakçı, S., Brechany, E. Y., Deegan, K. C., & McSweeney, P. L. H. (2007) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(07)71597-7 · Cited by 130
Mallia, S., Fernández-Garcı́a, E., & Bosset, J. O. (2005) · International Dairy Journal · doi:10.1016/j.idairyj.2004.11.007 · Cited by 129
Self-citationCarbonell, M., Núñez, M., & Fernández-Garcı́a, E. (2002) · Le Lait · doi:10.1051/lait:2002042 · Cited by 96
Self-citationda Costa, M. P., & Conte‐Júnior, C. A. (2015) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12148 · Cited by 100
Metadata
- Authors
- FERNÁNDEZ-GARCÍA, E., CARBONELL, M., & NUÑEZ, M.
- Affiliations
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (ES)
- Venue
- Journal of Dairy Research
- Publisher
- Cambridge University Press (CUP)
- Published
- 2002-11
- Volume
- 69
- Issue
- 4
- Pages
- 579-593
- ISSN
- 0022-0299 (ISSN-L)
- 1469-7629
- OpenAlex
- W2151712308
- Cited by
- 85
- References
- 0
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 3 · 2023: 1 · 2022: 2 · 2021: 6 · 2019: 4 · 2018: 2 · 2017: 3 · 2016: 3 · 2015: 1 · 2014: 7 · 2013: 5 · 2012: 4
- FWCI
- 8.48
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- Journal of Dairy Research (publishedVersion)
- PubMed (publishedVersion)
- DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion, cc-by-nc-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- Manchego cheese, raw milk cheese, pasteurized milk cheese, volatile compounds, cheese ripening, sensory properties, aroma intensity, diacetyl, branched alcohols, esters, aldehydes, methyl ketones, ewe's milk
- MeSH terms
- Alcohols, Animals, Cheese, Diacetyl, Esters, Female, Fermentation, Food Handling, Hot Temperature, Ketones, Gas Chromatography-Mass Spectrometry, Milk, Odorants, Sheep, Taste, Time Factors, Volatilization, Discriminant Analysis
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- FERNÁNDEZ-GARCÍA, E., CARBONELL, M., & NUÑEZ, M. (2002). Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese. Journal of Dairy Research. https://doi.org/10.1017/s0022029902005794
