Comparison of the volatile profiles of Arzúa-Ulloa and Tetilla cheeses manufactured from raw and pasteurized milk

Abstract

Abstract Levels of volatile compounds in Arzua-Ulloa and Tetilla cheeses manufactured from raw and pasteurized milk were investigated. Analysis of volatile compounds in six raw milk (RM) starter-free cheeses (15–45 days old) and six pasteurized milk (PM) cheeses made with deliberately added starters (15–45 days old) manufactured in different dairies, was performed on an automatic dynamic headspace apparatus coupled to a GC/MS. The volatile fraction of RM cheeses displayed 46 volatile compounds (34 for PM cheeses) including fatty acids, esters, aldehydes, alcohols, ketones, hydrocarbons and sulphur compounds. Fatty acids and several esters were only detected in RM cheeses. Moreover, the highest contents of methylketones, secondary alcohols and branched-chain aldehydes and alcohols were also observed in RM cheeses. All results confirm more intense lipolysis in RM cheeses than in PM cheeses. In addition, branched-chain aldehydes and alcohols were significantly more abundant in RM than in PM cheeses, which indicates that catabolism of branched-chain amino acids was significantly higher in RM cheeses. This study has provided useful information which will allow the selection of starter and non-starter bacteria more suitable for manufacturing Arzua-Ulloa and Tetilla pasteurized milk cheeses with organoleptic characteristics similar to those of traditional raw milk cheeses.