Cited by 85Sensory Analysis and Statistical MethodsFermentation and Sensory AnalysisFood Nutrient Composition and Product Development

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Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese

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FERNÁNDEZ-GARCÍA, ESTRELLA, CARBONELL, MARÍA, NUÑEZ, MANUEL·2002·Journal of Dairy Research

DOI 10.1017/s0022029902005794

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Abstract

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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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
DOI: 10.1017/s0022029902005794
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: cc-by-nc-sa
www.cambridge.org/core/terms (unspecified, 21 d)
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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Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese

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