Abstract
Headspace techniques have been extensively employed in food analysis to measure volatile compounds, which play a central role in the perceived quality of food. In this study atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS), coupled with gas chromatography–mass spectrometry (GC–MS), was used to investigate the complex mix of volatile compounds present in Cheddar cheeses of different maturity, processing and recipes to enable characterisation of the cheeses based on their ripening stages. Partial least squares-linear discriminant analysis (PLS-DA) provided a 70% success rate in correct prediction of the age of the cheeses based on their key headspace volatile profiles. In addition to predicting maturity, the analytical results coupled with chemometrics offered a rapid and detailed profiling of the volatile component of Cheddar cheeses, which could offer a new tool for quality assessment and accelerate product development.
Highlights
The flavour of Cheddar cheese flavour is composed of a complex mixture of at least 180 compounds, including alcohols, aldehydes, ketones, esters, lactones, sulphides, free fatty acids and pyrazines (Curioni & Bosset, 2002), with diacetyl, (Z)-4-heptenal, methional, 2-acetyl-1-pyrroline, dimethyltrisulfide, 1-octen-3-one, (Z)-1,5-octadien-3-one, furaneol, (Z)-2-nonenal and (E)-2-nonenal, homofuraneol, acetic acid, and butyric acid identified as the most potent odorants (Milo & Reineccius, 1997; Zehentbauer & Reineccius, 2002)
The aim of this research was to evaluate direct injection atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS) coupled with gas chromatography–mass spectrometry (GC–MS) for its ability to identify and characterise the aroma volatiles of commercial Cheddar cheese manufactured in UK and predict the labelled age of Cheddar cheese using partial least squares regression (PLS)-DA models
The lowest residual variance was found with 7 PCs, the model using 2 PCs appeared sufficiently robust and explicit, containing variables from GC–MS and APCI-MS to illustrate the maturity of the cheeses
Summary
The flavour of Cheddar cheese flavour is composed of a complex mixture of at least 180 compounds, including alcohols, aldehydes, ketones, esters, lactones, sulphides, free fatty acids and pyrazines (Curioni & Bosset, 2002), with diacetyl, (Z)-4-heptenal, methional, 2-acetyl-1-pyrroline, dimethyltrisulfide, 1-octen-3-one, (Z)-1,5-octadien-3-one, furaneol, (Z)-2-nonenal and (E)-2-nonenal, homofuraneol, acetic acid, and butyric acid identified as the most potent odorants (Milo & Reineccius, 1997; Zehentbauer & Reineccius, 2002). Cheddar cheese requires an extended period of time to mature and develop the full flavour and texture of ripened cheese. Microbiological and biochemical changes occur; bacteria and enzymes act on the fat, protein and carbohydrate in the cheese to produce the characteristic body, texture and flavour of the variety. The biochemical changes during ripening may be grouped into primary (proteolysis, lipolysis and metabolism of residual lactose, lactate and citrate) or secondary (metabolism of fatty acids and amino acids) events
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