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J. Dairy Sci. 90:124-135
© American Dairy Science Association, 2007.

Effects of High Pressure Treatment on Volatile Profile During Ripening of Ewe Milk Cheese

B. Juan*, L. J. R. Barron{dagger}, V. Ferragut* and A. J. Trujillo*,1

* Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), CeRTA, XiT, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
{dagger} Tecnología de Alimentos/Elikagaien Teknologia, Facultad de Farmacia/Farmazi Fakultatea, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain

1 Corresponding author: Toni.Trujillo{at}uab.es

The effect of high-pressure treatment on the volatile profile of ewe milk cheeses was investigated. Cheeses were submitted to 200, 300, 400 and 500 MPa at 2 stages of ripening (after 1 and 15 d of manufacturing) and volatile compounds were assayed at 15 and 60 d of ripening. High-pressure treatment altered the balance of volatile profile of cheeses, limiting the formation of acids, alcohols, ketones, aldehydes, and sulfur compounds and enhancing the formation of 2,3-butanedione. In general, cheeses pressurized at 15 d of ripening were more similar to untreated cheeses than those treated at 1 d. Cheeses treated at 300 MPa after 1 d of manufacturing were characterized by higher levels of free amino acids, ethanol, ethyl esters, and branched-chain aldehydes, whereas cheeses treated at 500 MPa after 1 d of manufacturing had lower microbial populations, showed the highest abundance of 2,3-butanedione, pyruvaldehyde, and methyl ketones, and the lowest abundance of alcohols.

Key Words: ewe milk cheese • volatile compound • high-pressure treatment




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Volatile Compounds, Odor, and Aroma of La Serena Cheese High-Pressure Treated at Two Different Stages of Ripening
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