Hostname: page-component-6bb9c88b65-wr9vw Total loading time: 0 Render date: 2025-07-24T03:53:28.923Z Has data issue: false hasContentIssue false
  • English
  • Français

Volatile components of Manchego cheese

Published online by Cambridge University Press:  01 June 2009

Isabel Martínez-Castro ,
Jesus Sanz ,
Lourdes Amigo ,
Mercedes Ramos  and
Pedro Martín-Alvarez
Isabel Martínez-Castro
Affiliation:
Instituto de Química Orgánica General (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Jesus Sanz
Affiliation:
Instituto de Química Orgánica General (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Lourdes Amigo
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Mercedes Ramos
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Pedro Martín-Alvarez
Affiliation:
Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, España
Get access Rights & Permissions [Opens in a new window]

Summary

Volatile components of four batches of Manchego cheese were studied throughout their ripening process. Samples were submitted to a micro simultaneous distillation-extraction procedure, and then analysed by capillary gas chromatography (GC) and combined GC and mass spectrometry. Among other components, four homologous series of compounds were found: free fatty acids, methyl ketones, ethyl and methyl esters of even fatty acids. Ripening stage can be approximately estimated from the concentrations of some components.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 58 , Issue 2 , May 1991 , pp. 239 - 246
Copyright
Copyright © Proprietors of Journal of Dairy Research 1991

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

REFERENCES

Belitz, H. D. & Grosch, W. 1987 Food Chemistry Heidelberg: Springer VerlagGoogle Scholar
Charro, A., Simal, J., Creus, J. M. & Trigueros, J. 1969 [Investigation of free and bound fatty acids in cheese by gas-liquid chromatography.] Anales de Bromatologia 21 7–27Google Scholar
Crompton, T. R. 1979 Additive Migration from Plastics into Food Oxford: Pergamon PressGoogle Scholar
De Frutos, M., Sanz, J. & Martínez-Castro, I. 1988 Simultaneous distillation-extraction (SDE) method in the qualitative and quantitative GC analysis of cheese volatile components. Chromatographia 25 861–864CrossRefGoogle Scholar
De Frutos, M., Sanz, J. & Martínez-Castro, I. 1990 Characterization of artisanal cheeses by GC and GC/MS analysis of their medium volatility (SDE) fraction. Journal of Agricultural and Food Chemistry In press.CrossRefGoogle Scholar
Dixon, W. J. 1983 BMDP: Biomedical Computer Programs. Los Angeles, CA: University of California PressGoogle Scholar
Dumont, J. P. & Adda, J. 1978 Occurrence of sesquiterpenes in mountain cheese volatiles. Journal of Agricultural and Food Chemistry 26 364–367CrossRefGoogle Scholar
Dumont, J. P. & Adda, J. 1987 Flavour formation in dairy products. In Progress in Flavour Research pp. 245–262 (Eds Land, D. G. and Nursten, H. E.) London: Applied Science PublishersGoogle Scholar
González De Llano, D., Ramos, M., Polo, M. C., Sanz, J. & Martinez-Castro, I. 1990 Evolution of the volatile components of an artisanal blue cheese during ripening. Journal of Dairy Science 73 1676–1683CrossRefGoogle Scholar
Guichard, E., Berdagué, J. L. & Grappin, R. 1987 [Ripening and quality of ‘Gruyere du Comte’ cheese. V. Change in the amounts of volatile compounds because of season of manufacture and ripening conditions.] Lait 67 319–338CrossRefGoogle Scholar
Langler, J. E., Libbey, L. M. & Day, E. A. 1967 Identification and evaluation of selected compounds in Swiss cheese flavor. Journal of Agricultural and Food Chemistry 15 386–391CrossRefGoogle Scholar
Liebich, H. M., Douglas, D. R., Bayer, E. & Zlatkis, A. 1970 The volatile flavour components of Cheddar cheese. Journal of Chromatographic Science 8 355–359CrossRefGoogle Scholar
Malinowski, E. R. & Howery, D. G. 1980 Factor Analysis in Chemistry. New York: J. Wiley & SonsGoogle Scholar
Marcos, A. 1987 Spanish and Portuguese cheese varieties. In Cheese: Chemistry, Physicsand Microbiology, Vol. 2, Major Cheese Groups pp. 185–219 (Ed. Fox, P. F.) London: Elsevier Applied ScienceGoogle Scholar
Meinhart, E. & Schreier, P. 1986 Study of flavour compounds from Parmigiano-Reggiano cheese. Milchwissenschaft 41 689–691Google Scholar
Núñez, M., Medina, M. & Gaya, P. 1989 Ewes' milk cheese: technology, microbiology and chemistry. Journal of Dairy Research 56 303–321CrossRefGoogle ScholarPubMed
Oria, R., Condon, S. & Sala, T. F. 1987 Head-space profiles sampling and recording method for cheese. Milchwissenschaft 42 713–716Google Scholar
Parliment, T. H., Kolor, M. G. & Rizzo, D. J. 1982 Volatile components of Limburger cheese. Journal of Agricultural and Food Chemistry 30 1006–1008CrossRefGoogle Scholar
Reddy, M. C., Bills, D. D., Lindsay, R. C., Libbey, L. M., Miller, A. & Morgan, M. E. 1968 Ester production by Pseudomonas fragi. I. Identification and quantification of some esters produced in milk cultures. Journal of Dairy Science 51 656–659CrossRefGoogle Scholar
Wirotama, I. P. G., Ney, K. H. & Freytag, W. G. 1973 [Investigation of the flavour of Manchego cheese.] Zeitschrift für Lebensmittel-Untersuchung und -Forschung 153 78–82CrossRefGoogle Scholar