Effect of high pressure processing on volatile compound profile of a starter-free fresh cheese

Abstract

Abstract The volatile profile of free-starter fresh cheeses was analysed by gas chromatography–mass spectrometry (GC–MS) after the application of high pressure processing (HPP; 500 MPa, 5 min). High pressure treatments were performed in an industrial HPP unit, using commercial cheeses; unpressurised cheeses were used as control. Volatile compound analyses were performed during shelf life (7 days for control cheeses and 21 days for pressurised cheeses). Forty nine compounds were identified in the volatile fraction of fresh cheeses, including ketones, acids, sulphur compounds, terpenes, aldehydes, alcohols, lactones, and miscellaneous compounds. In general, no significant changes in the volatile compound profile of treated cheeses were observed during their shelf life. Only a few volatile compounds were significantly influenced (p Industrial relevance High pressure processing (HPP) is an efficient method to improve cheese quality and achieve microbial safety of food. It has already successfully been proven on an industrial scale of several food products. The data presented in this study further indicate that volatile compound profile of a commercial free-starter fresh cheese was not significantly modified under pressure considering that the shelf life of pressurised cheese was threefold that of the control cheese. This research provides evidence that HPP is able to maintain aroma characteristics of cheese while extending its shelf life.