Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation

• Published in: International dairy journal 2011-03, Vol.21 (3), p.135-141
• Main Authors: Delgado, Francisco José, González-Crespo, José, Cava, Ramón, Ramírez, Rosario
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; cheese ripening; flavor; food analysis; food composition; Food industries; food processing quality; food quality; Fundamental and applied biological sciences. Psychology; goat cheese; goat milk; high pressure treatment; hydrostatic high pressure treatment; Milk and cheese industries. Ice creams; odors; raw milk; volatile compounds
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2010.10.006

High-pressure (HP) treatment (400 or 600 MPa for 7 min) was applied to raw milk goat cheese at three different stages of ripening (1, 30 or 50 days). Volatile compounds were studied after treatment and at the end of maturation by solid phase microextraction–gas chromatography–mass spectrometry. Overall, fifty compounds were identified in the cheeses: 12 acids, 16 alcohols, 5 esters, 8 ketones and 9 other compounds. HP treatment applied at the beginning of maturation decreased the relative abundance of most volatile compounds, but enhanced the formation of ketones and other compounds. Changes were less intense when treatment was applied at the end of maturation. Therefore, HP treatment does not maintain the original flavour of cheese, but further changes can be minimized when treatments are applied when the maturation process is concluded. Changes in volatile profile are not necessarily negative, and cheeses with an acceptable modified aroma can be obtained.