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J. Dairy Sci. 2007. 90:3627-3639. doi:10.3168/jds.2007-0185
© 2007 American Dairy Science Association ®
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Volatile Compounds, Odor, and Aroma of La Serena Cheese High-Pressure Treated at Two Different Stages of Ripening

J. L. Arqués, S. Garde, E. Fernández-García, P. Gaya and M. Nuñez1

Departamento de Tecnología de Alimentos Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Madrid, 28040 Spain

1 Corresponding author: nunez{at}inia.es

La Serena cheeses made from raw Merino ewe’s milk were high-pressure (HP) treated at 300 or 400 MPa for 10 min on d 2 or 50 after manufacture. Ripening of HP-treated and control cheeses proceeded until d 60 at 8°C. Volatile compounds were determined throughout ripening, and analysis of related sensory characteristics was carried out on ripe cheeses. High-pressure treatments on d 2 enhanced the formation of branched-chain aldehydes and of 2-alcohols except 2-butanol, but retarded that of n-aldehydes, 2-methyl ketones, dihydroxy-ketones, n-alcohols, unsaturated alcohols, ethyl esters, propyl esters, and branched-chain esters. Differences between HP-treated and control cheeses in the levels of some volatile compounds tended to disappear during ripening. The odor of ripe cheeses was scarcely affected by HP treatments on d 2, but aroma quality and intensity scores were lowered in comparison with control cheese of the same age. On the other hand, HP treatments on d 50 did not influence either the volatile compound profile or the sensory characteristics of 60-d-old cheese.

Key Words: high pressure • La Serena cheese • volatile compounds • aroma






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