Development of Medium Volatility Compounds in Manchego-type Cheese as Affected by Salt Content and Salting Method
✍ Scribed by I. Escriche; C. Fuentes; C. Gonzalez; A. Chiralt
- Publisher
- Elsevier Science
- Year
- 2000
- Tongue
- English
- Weight
- 151 KB
- Volume
- 13
- Category
- Article
- ISSN
- 0889-1575
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✦ Synopsis
The in#uence of salt content (normal and low content) and salting method (conventional brine immersion: BI and brine vacuum impregnation: BVI) on volatile compounds developed in Manchego-type cheeses was analysed. Volatile fractions of the cheeses were obtained at 1 and 3 months of ripening by simultaneous distillation}extraction (SDE) and analysed by capillary gas chromatography (GC) and combined GC and mass spectrometry. Identi"ed compounds were 5 ketones, 5 fatty acids, 2 alcohols and 8 esters. A discriminant analysis showed that volatile pro"le made it possible to di!erentiate cheeses as a function of the salt content, especially when ripening progressed, after 3 months. The in#uence of salting procedure and the related di!erences in the initial salt distribution seem to have greater e!ect on cheeses with normal salt content and at 3 months ripening. This suggests that a critical salt level that could be present in the external part of BI pieces might in#uence the action of enzymes and micro-organisms responsible for volatile development.