Aroma components of long ripened cheese and their origin, variation and contribution to flavour
Flavour compounds in cheese are formed by metabolism of residual lactose, lactate and citrate, proteolysis and lipolysis through the activity of e.g., starter bacteria. Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compou...
| Autor principal: | |
|---|---|
| Formato: | First cycle, G2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2021
|
| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/17186/ |
| _version_ | 1855572860056109056 |
|---|---|
| author | Carlsson, Sandra |
| author_browse | Carlsson, Sandra |
| author_facet | Carlsson, Sandra |
| author_sort | Carlsson, Sandra |
| collection | Epsilon Archive for Student Projects |
| description | Flavour compounds in cheese are formed by metabolism of residual lactose, lactate and citrate, proteolysis and lipolysis through the activity of e.g., starter bacteria. Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compounds. Various compounds contribute to specific flavours reviewed in this study. In propionic acid cheeses (e.g. Emmenthaler, Maasdamer, Grevé), lactate fermentation with products of propionic and acetic acids, and CO2 is important for the characteristic sweet, nutty flavour and eye-formation of these cheeses. The variation of aroma components in cheese is influenced by many factors; type of starter culture and strain, milk quality and composition, pH, temperature, salt, moisture content and ripening conditions. To control the flavour and predetermined characteristic of a cheese variety, sensory evaluation is conducted. Methods for sensory analysis include discrimination methods, descriptive sensory method, affective consumer tests and grading methods. Depending on the objective of the analysis, methods are used to evaluate cheese quality and defects, in product development or after replacement of an ingredient, for research purposes, marketing, shelf-life evaluation and to investigate consumer acceptability.
The objectives of the literature review are to examine aroma compounds in cheese, with focus on propionic acid cheeses. The variation and origin of aroma components as well as their contribution to flavour in cheese are investigated. In addition, methods for sensory evaluation of cheese are reviewed. |
| format | First cycle, G2E |
| id | RepoSLU17186 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2021 |
| publishDateSort | 2021 |
| record_format | eprints |
| spelling | RepoSLU171862021-09-17T01:03:22Z https://stud.epsilon.slu.se/17186/ Aroma components of long ripened cheese and their origin, variation and contribution to flavour Carlsson, Sandra Food science and technology Flavour compounds in cheese are formed by metabolism of residual lactose, lactate and citrate, proteolysis and lipolysis through the activity of e.g., starter bacteria. Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compounds. Various compounds contribute to specific flavours reviewed in this study. In propionic acid cheeses (e.g. Emmenthaler, Maasdamer, Grevé), lactate fermentation with products of propionic and acetic acids, and CO2 is important for the characteristic sweet, nutty flavour and eye-formation of these cheeses. The variation of aroma components in cheese is influenced by many factors; type of starter culture and strain, milk quality and composition, pH, temperature, salt, moisture content and ripening conditions. To control the flavour and predetermined characteristic of a cheese variety, sensory evaluation is conducted. Methods for sensory analysis include discrimination methods, descriptive sensory method, affective consumer tests and grading methods. Depending on the objective of the analysis, methods are used to evaluate cheese quality and defects, in product development or after replacement of an ingredient, for research purposes, marketing, shelf-life evaluation and to investigate consumer acceptability. The objectives of the literature review are to examine aroma compounds in cheese, with focus on propionic acid cheeses. The variation and origin of aroma components as well as their contribution to flavour in cheese are investigated. In addition, methods for sensory evaluation of cheese are reviewed. Smakämnen i ost bildas via metabolism av resterande laktos, laktat och citrat, proteolys och lipolys, med hjälp av bland annat starterkulturens bakterier. Fettsyror, estrar, alkoholer, ketoner, laktoner, aldehyder och svavelföreningar är generella grupper av ämnen som bidrar till ostens smak. Olika grupper av ämnen bidrar till specifika smaker som kommer att tas upp i rapporten. I propionsyraostar (exempelvis Emmentaler, Maasdamer och Grevé) är fermentering av laktat grundläggande eftersom det bidrar med ostarnas karaktäristiska hål och söta, nötaktiga smak från fermenteringsprodukterna propionsyra, ättiksyra, och CO2. Variationen av smakämnen i ost beror på många faktorer; typ av starterkultur, mjölkkvalité, mjölkegenskaper och tillverkningsprocesser så som pH, temperatur, salt- och vätskehalt och lagringsförhållanden. En osts smak och karaktär utvärderas med hjälp av olika metoder för sensorisk analys, till exempel skillnadsmetoder, beskrivande metod av en tränad sensorisk panel och konsumenttester. Metoderna används för att utvärdera ostens kvalité vid produktutveckling, i forskningssyften, för marknadsföring, i studier av förändringar som sker under den förväntade hållbarhetstiden och för utvärdering av konsumenters acceptans. Syftet med litteraturstudien är att undersöka smakämnen i ost, med fokus på propionsyraostar. Variationen i smakämnen i ost samt hur de har bildats, liksom deras bidrag till smak, kommer att analyseras. Dessutom ska olika metoder för sensorisk utvärdering av ostens smak undersökas. 2021-08-30 First cycle, G2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/17186/1/carlsson-s-210830.pdf Carlsson, Sandra, 2021. Aroma components of long ripened cheese and their origin, variation and contribution to flavour : with focus on propionic acid. First cycle, G2E. Uppsala: (NL, NJ) > Department of Molecular Sciences <https://stud.epsilon.slu.se/view/divisions/OID-425.html> urn:nbn:se:slu:epsilon-s-17186 eng |
| spellingShingle | Food science and technology Carlsson, Sandra Aroma components of long ripened cheese and their origin, variation and contribution to flavour |
| title | Aroma components of long ripened cheese and their origin, variation and contribution to flavour |
| title_full | Aroma components of long ripened cheese and their origin, variation and contribution to flavour |
| title_fullStr | Aroma components of long ripened cheese and their origin, variation and contribution to flavour |
| title_full_unstemmed | Aroma components of long ripened cheese and their origin, variation and contribution to flavour |
| title_short | Aroma components of long ripened cheese and their origin, variation and contribution to flavour |
| title_sort | aroma components of long ripened cheese and their origin, variation and contribution to flavour |
| topic | Food science and technology |
| url | https://stud.epsilon.slu.se/17186/ https://stud.epsilon.slu.se/17186/ |