A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS

Taro (Colocasia esculenta L.) is a plant originating from Southeast Asia now prevalent throughout the Pacific Islands. Growing taro was and remains an important facet of the Hawaiian culture. Poi is a food product prepared from steamed taro that has been macerated and allowed to ferment. While poi is commonly prepared at home, it can also be found commercially from select Hawaiian brands. The general fermentation process of poi produces volatile organic compounds (VOCs) such as alcohols, aldehydes, ketones, organic acids, esters, and heterocycles, among others, through microbial and enzymatic reactions. The VOCs found in poi are a class of compounds traditionally analyzed through gas chromatography (GC)-mass spectrometry (GC-MS) but have not previously been characterized in the literature. This study aimed to identify a core VOC profile of commercial poi products to better understand sample composition. Changes in fresh to aged poi were observed as well as its brand specific profiles. Analysis was conducted using comprehensive two-dimensional GC-quadrupole mass spectrometry with flame ionization detection (GC×GC-qMS). Samples were prepared according to package instructions, extracted via headspace SPME Arrow, and analyzed in replicates of 10. A total of 56 analytes were identified across three brands of commercial poi, ranging from 11 different compound classes. All brands showed a clear distinction between fresh and aged samples. Fresh samples across all brands contained 4,4-dimethoxy-3-methylbutan-2-one while aged samples all contained 2,5-dimethylfuran. Within the fresh state, the VOC profiles from each brand appeared to be distinct from one another. Taro brand poi was the least similar to Hanalei brand poi and He Mea Ono brand poi. He Mea Ono and Hanalei had some overlap in VOCs, but a substantial portion of their VOC profile was unique to the individual brand. In the aged state, there was a significant overlap among all three brands, which indicates that fermentation caused the VOC profiles to become more similar to one another. Visual distinctions in chromatographic plots were supplemented by principal component analysis and box plots, identifying distinguishing compounds. Investigating the profile of poi via GC×GC-qMS enhanced our understanding of its unique qualities, historical context, and contemporary use.

ObjectivesConsumers have varied preferences for beef flavor and it is known that dry-aging changes the flavor profile of beef. Therefore, the objective of this study was to characterize flavor differences and compositional changes of ground beef blends with varying levels of dry-aged beef.Materials and MethodsBeef shoulder clods were collected from a commercial processing facility and ground to create 3 treatments: 100% fresh beef, 100% dry-aged beef, and a 50% fresh and 50% dry-aged ground beef blend. Clods used for dry-aged beef were vacuum packaged for 21 d, then opened and aged for an additional 21 d exposed to oxygen. Clods for fresh beef were held in plastic lined combos for 4 d postmortem. Upon completion of its aging protocol, each clod was trimmed and randomly assigned to 1 of 3 treatments. Five batches of each treatment were made to include equal numbers of clods and contain 15% fat. Each batch was ground and formed into 151 g patties. Panelists were trained to evaluate samples for standard beef flavor and textural attributes on a 10 cm line scale. Patties for descriptive sensory were cooked to 71°C on griddle pans over open gas burners. Cooked patties were cut into 8 wedge-shaped pieces for evaluation. Total lipid fatty acids were analyzed from 1 g of homogenized raw sample. Fatty acid methyl esters (FAME) were quantified via gas chromatography, with each individual FAME being reported as a percentage of the total amount of FAME identified. Volatile flavor compounds were measured from cooked patties. Immediately after cooking, sample was placed in a capped glass vial. Volatiles were collected from the headspace via a solid phase microextraction fiber. Quantification was performed using a 7-point internal standard method and compounds were identified from authentic external standards. Treatment comparisons for all analyses were tested for significance using the general linear model procedure of SAS (SAS Inst. Inc., Cary, NC).ResultsSamples comprised of 100% dry-aged beef were rated greatest (P < 0.01) for browned/grilled, earthy/mushroom, and nutty/roasted nut flavors; however, panelists also found more intense (P ≤ 0.01) sour/acidic and bitter flavors. Dry-aged beef also increased (P < 0.01) hardness and reduced (P < 0.01) tenderness. Dry-aging caused a shift in saturated fatty acids (SFA), as shorter chain SFA (≤ 16:0) were reduced (P ≤ 0.03) compared to stearic acid (18:0). Meanwhile, increases (P < 0.05) of trans-octadecenoic acid (18:1 trans) and decreases (P < 0.05) of cis monounsaturated fatty acids were seen in dry-aged beef. Concentrations of 18:2 conjugated linoleic isomers were greatest (P < 0.01) in fresh beef and decreased with the addition of dry-aged beef. Several lipid-derived volatile compounds were greater (P < 0.05) in dry-aged beef compared with fresh beef. Dry-aged beef showed increases (P ≤ 0.03) of 3- and 2-methyl butanal, both of which are amino acid-derived Strecker aldehydes. Additionally, 2,3-butanedione and 3-hydroxy-2-butanone, which can be byproducts of spoilage organisms, were greatest (P ≤ 0.04) in dry-aged beef. Alterations of fatty acids and volatile compounds with dry-aging were determined to be related with intensity of individual flavor attributes.ConclusionThe inclusion of dry-aged trimmings impacts the flavor profile of ground beef, altering the composition of fatty acids and volatile compounds. This supports the idea that dry-aging may be utilized to impart a more intense beef flavor experience.

Background: Chemical contamination in food has been a concern in public health both national and global levels. Contamination from pollution included air, water and soil, in meat from veterinary drugs used in animals, pesticides, food additives. Chemical residues in food are dangerous for health both short and long term. Commercial farming has grown, there are potential of using more drugs, especially antibiotics in farms. Objective: to study on antibiotic residues in fresh beef, fresh pork, fresh chicken and ready-to-drink dairy cow sold for consumers. Methods: A total of 36 samples which were 12 each of fresh meat, fresh pork and fresh chicken were tested by antibiotic residue detection kits from the Department of Medical Sciences, Thailand. These detection kits have 93% accuracy, 78.9% sensitivity, and 96.7% specificity. 72 samples of raw pork and chicken, which were advertised as organic, were tested for Tetracyclines, Macrolide, Aminoglycoside, Sulfonamide and Penicillins. Results: Tetracyclines, Macrolide, Aminoglycoside, Sulfonamide, Penicillins were detected in 12 samples of fresh beef, 12 samples of fresh pork, and 12 samples of fresh chicken. Tetracyclines were detected in 6 samples of dairy cow out of 43 samples. Conclusions: From 79 samples of fresh beef, fresh pork, fresh chicken and dairy cow, Tetracyclines, Macrolide, Aminoglycoside, Sulfonamide and Penicillin had been found in 100% of fresh beef samples, 100% of fresh pork, 100% of fresh chicken and 13.95 of dairy cow samples.

Cocoa bean fermentation is an important process because during this process, aroma compounds are produced, the astringency decreases, and the embryo dies. The fermentation processes of the Criollo and Forastero types have been studied separately without comparing them at the same time and in the same place. The aim of this work was to determine differences in the profile of volatile and nonvolatile compounds of Criollo and Forastero cocoa from the fermentation process to the final stage of obtaining the liquor. The experiments were carried out at the same time in the Maya region. Volatile compounds were determined by HS-SPME GC–MS (headspace solid phase-microextraction with gas chromatography-mass spectrometry). Sugars, organic acids, and alkaloids were determined by ultrahigh-performance liquid chromatography (UHPLC-PDA/UV). Criollo cocoa liquor was defined by the volatile and nonvolatile compounds such as acetic acid, phenylethyl alcohol, benzaldehyde, 2-phenylethyl acetate, acetophenone and 3-methylbutanal., which are associated with sour, honey, almond, flowery and chocolate aroma. Forastero cocoa liquor was represented with a significant difference by acetic acid, isobutyl acetate, 2,3-diethyl-5-methylpyrazine and ethyl octanoate and these could provide aroma descriptors such as sour, fruity and nutty. This study characterized for the first time the dynamics of volatile compounds during the fermentation, drying, and roasting stages and in the final cocoa liquor of Criollo and Forastero from cocoa beans of the same origin.

Changes on physiochemical properties and volatile compounds of Chinese kombucha during fermentation

Flesh from animals is one of the nutritious foods rich in vitamin B complex, iron, zinc, selenium, phosphorous, fats and magnesium. Due to this high food value, it attracts bacteria, yeasts, molds and other lower life forms that infest on it and hence undergoes natural decay process fast. Poor handling practices by small scale enterprise in the beef industry contribute to fifty percent loss, excluding post slaughter losses by livestock farmers. Therefore, there is need to develop accessible preservation methods that are supported by available infrastructure in order to curb beef losses. This study used charcoal flue gases sourced from combustion of charcoal briquettes in prolonging beef shelf life. Fresh beef samples were purchased from local abattoirs and exposed to flue gases. The optimum treatment time was between 10 to 15 hours depending on beef load mass. The reaction of the carbon monoxide and carbon dioxide with beef functional groups was studied using color determination. The colour lightness (L*) and redness (a*) values were L* 44 and a* 9 values for fresh beef, after treatment L* 30 and a* 4.5 indicating a strong bond of carboxy-myoglobin and on day 35 the L* 23 and a* 1.5 indicated onset of beef spoilage. The mean total aerobic counts of fresh beef, after treatment and onset spoilage were significantly different (p&lt;0.05) 4.16±4.20, 2.16±2.19 and 5.16±5.20 log CFU/cm2 respectively. The results from this study, was not more than 6.00 log CFU/cm2 approved safe microbial standards of beef for consumption by FAO.

The identification of compounds producing a characteristic off‐flavour in fresh beef meat obtained from different locations is essential to avoid consumer rejection. The volatile compounds of fresh beef samples were extracted by solid phase micro extraction (SPME) and their odour was evaluated by using olfactometry analysis (GC‐O). The compound responsible for the characteristic off‐flavour was identified by using GC–MS and quantified in different beef samples obtained from different locations. The sniffing analysis revealed eight odour active zones being four of them identified as 2,3‐butanedione, allyl methyl sulfide, 1‐(methylthio)propane and 1‐(methylthio)‐1‐propene (Z). The most potent odorant was 1‐(methylthio)propane described as garlic, cabbage, oxidized iron, solvent and rancid odour. All panellists attributed the characteristic off‐flavour detected in fresh beef to the odour of 1‐(methylthio)propane. A chromatographic method was validated to quantify 1‐(methylthio)propane in fresh beef. Several beef samples were characterized by this off‐flavour although its origin was not elucidated.

Volatile aroma compounds are one of the main parameters in consumer choice and acceptance of cheese. The traditional way of making cheese, still preserved in Croatia, is the anaerobic ripening of curds in a lamb or goat sack. Cheeses produced in such a way have a specific aroma. The objective of this study was to determine the volatile compounds of Croatian cheese in a lamb skin sack prepared from a mixture of goat's and cow's milk and relate them with the aroma of this traditional cheese. The cheese extracts were obtained by headspace solid-phase microextraction (HS-SPME) and ultrasonic solvent extraction (USE) and analysed by gas chromatography-mass spectrometry (GCMS). HS-SPME was performed at different temperatures (40, 50 and 60°C) using 2 fibres, divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibre and carboxen/ polydimethylsiloxane (CAR/PDMS) fibre. Increasing the extraction temperature resulted in higher sorption of fatty acids on both fibres. A total of 28 volatile compounds were identified in the cheese samples including 13 acids, 10 esters, 2 alcohols, 2 hydrocarbons and 1 ketone. Results revealed that fatty acids were the predominant group of volatile compounds in all samples. In samples obtained by HS-SPME, the most abundant were hexanoic, octanoic, butanoic, acetic and decanoic acid while (Z)-octadec-9-enoic, hexadecanoic, decanoic and tetradecanoic acid were the most abundant in the sample obtained by USE.

Dragon fruit (Hylocereus spp.), a globally popular tropical fruit, is highly regarded for its unique sensory attributes and potential health benefits. However, the volatile organic compound (VOC) profiles that define its aroma and flavor are underexplored. This exploratory study investigates the VOC profiles of Australian-grown and imported dragon fruit, focusing on free volatiles and glycosidically bound volatiles released through acid and enzymatic hydrolysis. The analysis aims to uncover the competitive advantages of Australian-grown dragon fruit, providing a scientific foundation for establishing industry standards in Australia, where such standards are currently absent. Using gas chromatography–mass spectrometry (GC-MS) and statistical analysis such as principal component analysis (PCA), this study revealed significant differences in VOC profiles influenced by variety and growing region. Northern Territory-grown white-fleshed dragon fruit (NTW) displayed the most diverse and unique volatile profile, with key unique contributors such as acetoin, phenylethyl alcohol, and prenol, highlighting its potential as a premium product. Despite regional similarities, Queensland-grown white- (QLDW) and red-fleshed (QLDR) dragon fruit exhibited distinct profiles, with compounds such as farnesol and linoleic acid ethyl ester serving as distinguishing markers. Overseas white- (OverseasW) and red-fleshed (OverseasR) samples had less complex profiles, likely related to earlier harvesting and postharvest treatments, emphasizing the impact of such practices on volatile complexity. Glycosidically bound volatiles were identified as latent precursors that enhance aroma during ripening and processing. This research underscores the importance of VOC profiling in potentially assisting with establishing industry standards for Australian dragon fruit, enabling the differentiation of domestic varieties from imports and enhancing market competitiveness. As this is a novel and exploratory study, future research should prioritize the identification of unknown compounds and refine methodologies to better understand the dynamic changes in VOCs during storage and ripening. These findings provide valuable insights for optimizing postharvest practices and developing standards that support the Australian dragon fruit industry’s growth and global positioning.

ObjectivesAging is a method for improving some sensory characteristics of meat, enhancing flavor and tenderness. The effect of aging in tenderness is well known but not well established in the flavor of dry-aged beef. This study aimed to evaluate the meat quality, volatile compounds profile and consumer preference between fresh and dry aged beef.Materials and MethodsLongissimus thoracis and lumborum muscles (right side) from five steers of Canchim (5/8 Charolais × 3/8 Zebu) breed fed with the same pellet diet (25% peanut shell; 69.23% corn grain; 2.27% soybean meal; 1% sodium bicarbonate; 1.50% minerals; 1.00% urea and 0.03% monensine in dry matter) were used. Animals were slaughtered at 36 mo of age with 562 kg of average weight. After 24 h postmortem, from the muscles of approximately 30 cm length, half of each was deboned, cut into 2.5 cm width steaks (“fresh”). The other half, which were bone-in beef loins, were maintained at 1 ± 1°C and 70% relative humidity (“dry-aged”) in a refrigerated chamber for 28 d, deboned and trimmed. Fresh and dry-aged samples were analyzed for meat quality (color, pH, water holding capacity, cooking loss, and Warner-Bratzler shear force). The remainder of these samples were vacuum packaged and frozen for sensory and volatile compounds analyses. Volatile compounds extracted by Solid-phase microextraction technique (SPME) were analyzed by Gas Chromatography/Mass Spectrometry (GC–MS). Consumer paired preference was performed in two sessions, where the preferred sample should be chosen and analyzed by using a table Standard Test Method for Directional Difference Test (ASTM E2164-08). Meat quality and volatile compounds results were analyzed by t test.ResultsColor, pH, and shear force were significantly different (p &lt; 0.05) between fresh and dry aged samples. Higher values (p &lt; 0.05) of a* (20.6) and b* (16.8) parameters were found in the dry aged meat meaning greater red color intensity in the dry aged samples. Fresh samples showed the lowest values (5.45). The shear force values were lower (p &lt; 0.05) for dry aged samples (3.60 kgf) if compared to fresh samples (7.9 kgf). A total of 58 volatile compounds were found in fresh and dry aging meat: 13 hydrocarbons (22.4%), 12 aldehydes (20.7%), 9 ketones (15.5%), 8 alcohol (13.8%), 6 aromatic compounds (10.3%), carboxylic acid (8.6%), 3 sulfur compounds (5.2%), 1 lactone (1.7%) and 1 pyrazine (1.7%). Thirty-nine compounds were common to both treatments being 37 of them with odoriferous importance. Only 3 compounds (2-ethyl, 1-hexanol, 3-ethyl-3-hexene, and octane) were found only in fresh meat. Thirteen compounds were found only in the dry aged meat samples, being the main ones of odoriferous importance: methional (cheddar cheese), heptanoic acid (cheese), 2, 3-butanediol (cocoa butter), dimethyl disulfide (kale), furan, tetrahydro-2-methyl- (roasted, crusted beef and chicken), butanoic acid (rancid), dimethyl trisulfide (sulfureous, grassy) and 3-Octanone (musty, mushroom, moldy and fermented cheese). In the paired preference test, 71 from 78 consumers preferred the dry aged sample, mentioning mainly the reason for the choice the tenderness and flavor.ConclusionDry-aged beef showed enhanced tenderness and red color compared to fresh beef. Many volatile compounds of odoriferous importance were found in the dry aged beef which contributes to its unique flavor, explaining why it was more preferred in this study.

ObjectivesAging is a method for improving some sensory characteristics of meat, enhancing flavor and tenderness. The effect of aging in tenderness is well known but not well established in the flavor of dry-aged beef. This study aimed to evaluate the meat quality, volatile compounds profile and consumer preference between fresh and dry aged beef.Materials and MethodsLongissimus thoracis and lumborum muscles (right side) from five steers of Canchim (5/8 Charolais × 3/8 Zebu) breed fed with the same pellet diet (25% peanut shell; 69.23% corn grain; 2.27% soybean meal; 1% sodium bicarbonate; 1.50% minerals; 1.00% urea and 0.03% monensine in dry matter) were used. Animals were slaughtered at 36 mo of age with 562 kg of average weight. After 24 h postmortem, from the muscles of approximately 30 cm length, half of each was deboned, cut into 2.5 cm width steaks (“fresh”). The other half, which were bone-in beef loins, were maintained at 1 ± 1°C and 70% relative humidity (“dry-aged”) in a refrigerated chamber for 28 d, deboned and trimmed. Fresh and dry-aged samples were analyzed for meat quality (color, pH, water holding capacity, cooking loss, and Warner-Bratzler shear force). The remainder of these samples were vacuum packaged and frozen for sensory and volatile compounds analyses. Volatile compounds extracted by Solid-phase microextraction technique (SPME) were analyzed by Gas Chromatography/Mass Spectrometry (GC–MS). Consumer paired preference was performed in two sessions, where the preferred sample should be chosen and analyzed by using a table Standard Test Method for Directional Difference Test (ASTM E2164-08). Meat quality and volatile compounds results were analyzed by t test.ResultsColor, pH, and shear force were significantly different (p < 0.05) between fresh and dry aged samples. Higher values (p < 0.05) of a* (20.6) and b* (16.8) parameters were found in the dry aged meat meaning greater red color intensity in the dry aged samples. Fresh samples showed the lowest values (5.45). The shear force values were lower (p < 0.05) for dry aged samples (3.60 kgf) if compared to fresh samples (7.9 kgf). A total of 58 volatile compounds were found in fresh and dry aging meat: 13 hydrocarbons (22.4%), 12 aldehydes (20.7%), 9 ketones (15.5%), 8 alcohol (13.8%), 6 aromatic compounds (10.3%), carboxylic acid (8.6%), 3 sulfur compounds (5.2%), 1 lactone (1.7%) and 1 pyrazine (1.7%). Thirty-nine compounds were common to both treatments being 37 of them with odoriferous importance. Only 3 compounds (2-ethyl, 1-hexanol, 3-ethyl-3-hexene, and octane) were found only in fresh meat. Thirteen compounds were found only in the dry aged meat samples, being the main ones of odoriferous importance: methional (cheddar cheese), heptanoic acid (cheese), 2, 3-butanediol (cocoa butter), dimethyl disulfide (kale), furan, tetrahydro-2-methyl- (roasted, crusted beef and chicken), butanoic acid (rancid), dimethyl trisulfide (sulfureous, grassy) and 3-Octanone (musty, mushroom, moldy and fermented cheese). In the paired preference test, 71 from 78 consumers preferred the dry aged sample, mentioning mainly the reason for the choice the tenderness and flavor.ConclusionDry-aged beef showed enhanced tenderness and red color compared to fresh beef. Many volatile compounds of odoriferous importance were found in the dry aged beef which contributes to its unique flavor, explaining why it was more preferred in this study.

Descriptive trained sensory attributes, fatty acids, and volatile compounds were determined to characterize the effects of dry-aging on ground beef. Beef shoulder clods were ground to include 100% fresh beef, 100% dry-aged beef, and a 50% fresh and 50% dry-aged ground beef blend. Samples comprised of 100% dry-aged beef were rated greatest (P &lt; 0.001) for browned/grilled, earthy/mushroom, and nutty/roasted-nut flavors; however, panelists also detected greater (P ≤ 0.011) incidences of sour/acidic and bitter flavors. The addition of dry-aged beef increased (P &lt; 0.001) hardness and reduced (P &lt; 0.001) tenderness. Dry-aging also caused a shift in saturated fatty acids, where shorter chain saturated fatty acids (≤ 16:0) were reduced (P ≤ 0.034) compared to stearic acid (18:0). Meanwhile, increases of trans-octadecenoic acid (18:1 trans) and decreases of cis monounsaturated fatty acids were present in dry-aged beef. Concentrations of 18:2 conjugated linoleic isomers were greatest (P &lt; 0.001) in fresh beef and decreased with the incorporation of dry-aged beef. Several lipid-derived volatile compounds were greater (P &lt; 0.05) in dry-aged beef compared with fresh beef, implying a greater degree of lipid degradation among dry-aged beef. Increases (P ≤ 0.031) were determined for 3- and 2-methyl butanal with the addition of dry-aged beef. Intermediates of the Maillard reaction, 2,3-butanedione and acetoin, were determined to be greatest (P ≤ 0.046) from dry-aged beef. Alterations of fatty acids and volatile compounds with dry-aging were determined to be related with intensity of individual flavor attributes. Overall, it may be concluded that inclusion of dry-aged beef impacts flavor profile through altered fatty acid profiles and flavor related compounds. These results support the idea that dry-aging may be utilized to impart an altered ground beef flavor experience.

Sterile beef (fresh strip loins) samples were inoculated with Salmonella typhimurium, and both control and inoculated samples were stored at 20C in 20 mL headspace vials covered with food-grade cling film. An array of volatile compounds was detected in the headspace of the control and inoculated samples. The study was conducted for four days, and the volatiles in the headspace were analyzed each day using manual headspace solid-phase microextraction (HS-SPME) in combination with gas chromatography-mass spectrometry (GC-MS). Acetic acid, ethanol, carbon dioxide, and 3-hydroxy-2-butanone were the most prominent compounds detected in the study. The F-tests (Fisher's variance ratio) for the main effect of the sample source established acetic acid and ethanol as compounds of interest for monitoring the status of Salmonella in raw fresh beef. Good linear correlations were found between the logarithms of the peak area responses of these compounds with Salmonella count.

White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commercial wines is also important for understanding consumer perception. Volatile compounds are major contributors to wine aroma. Nonvolatile compounds affect the flavor of wine, through acidity, sweetness, bitterness, and astringency. The volatile aroma profiles of 12 commercial white wines were analyzed using headspace solid-phase microextraction (HS-SPME), with gas chromatography–mass spectrometry (GC–MS). High-performance liquid chromatography (HPLC) and a Y15 automatic analyzer were used to identify and quantify 10 polyphenols and 12 other target nonvolatile compounds. Sensory evaluation of sample wines was conducted by wine consumers. White wines were distinguished based on volatile and nonvolatile compositions. A total of 33 volatile compounds and 23 nonvolatile compounds were analyzed. Seven volatile compounds were correlated with consumer acceptability. Sugars are positively correlated with consumer preference, while nonvolatile substances such as acetic acid and catechins are negatively correlated with consumer preference. These results might further our understanding of the relationship between the chemical composition and consumer preferences in commercial wines.

The Head Space Solid Phase Microextraction Method (HS-SPME), coupled with Gas Chromatography and Mass Spectrometry (GC-MS) was optimized to quantify Volatile Organic Compounds (VOC’s) in a fresh Oaxaca cheese during its shelf life of 22 days. Optimal extraction conditions were ascertained by means of a multiple linear regression analysis and the generation of a response surface. Conditions to reach the equilibrium of VOC’s at the headspace were established to be 30 minutes of ultrasonic agitation at 50°C. The conditions for extraction were exposure of the fiber at room temperature for 30 minutes. Optimal extraction of volatile compounds released by the Oaxaca cheese allowed identification of 21 volatile compounds: 8 acids, 1 alcohol, 4 aldehydes, 4 ketones, 1 ester, and 3 lactones. Quantification of VOC’s was carried out using the technique of standard addition. The limits of quantification ranged from 0.0033 to 0.0311 ng/μg. Ten compounds were identified with the heaviest concentration and are listed as follows, from heaviest to lightest: propionic acid, acetoin, acetic acid, diacetyl, capric acid, caprylic acid, δ-decalactone, δ-dodecalactone, γ-dodecalactone, butyraldehyde. During storage of the cheese, the most significant changes in the concentration of VOC’s took place between day 1 and day 15. Based on the results obtained, it can be concluded that the optimization of the SPME makes it possible to isolate and quantify VOC’s of fresh cheeses in an efficient and reproducible manner.