Determination of volatile organic compounds in Slovak bryndza cheese by the electronic nose and the headspace solid-phase microextraction gas chromatography-mass spectrometry
DOI:
https://doi.org/10.5219/1300Keywords:
aroma active compounds, Bryndza cheese, Slovakia, electronic nose, Ewe´s cheeseAbstract
The aim of the present study was to describe volatile organic compounds of the traditional Slovak bryndza cheese determined by using an electronic nose (e-nose) and a gas chromatography mass spectrometry (GCMS) with head-space solid phase microextraction (HS-SPME). For the first time, e-nose based on the gas chromatography principle with a flame ionization detector was described to identify and quantify aroma active compounds of bryndza cheese from Slovakia. The e-nose detects aroma compounds of very small concentrations in real-time of a few minutes and identifies them by comparing Kovats´ retention indices with the NIST library. Bryndza cheese produced from unpasteurized ewe´s milk and from a mixture of raw ewe´s and pasteurized cow´s types of milk were collected from 2 different Slovak farms beginning in May through to September 2019. The flavour and aroma of bryndza cheese are apparently composed of compounds contained in milk and the products of fermentation of the substrate by bacteria and fungi. Regarding volatile organic compounds, 25 compounds were detected and identified by an electronic nose with a discriminant >0.900 with ethyl acetate, isopentyl acetate, 2-butanone, acetic acid, butanoic acid, and butane-2,3-dione confirmed by gas chromatography. We confirm the suitability of the electronic nose to be used for monitoring of bryndza cheese quality.
Downloads
Metrics
References
Barron, L. J. R., Redondo, Y., Flanagan, C. E., Pérez-Elortondo, J., Albisu, M., Nájera, A. I., de Renobales, M., Fernández-García, E. 2005. Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes´ raw milk and animal rennet. International Dairy Journal, vol. 15, p. 371-382. https://doi.org/10.1016/j.idairyj.2004.08.005 DOI: https://doi.org/10.1016/j.idairyj.2004.08.005
Bourdat-Deschamps, M., Le Bars, D., Yvon, M., Chapot-Chartier, M. P. 2004. Autolysis of Lactococcus lactis AM2 stimulates the formation of certain aroma compounds from amino acids in a cheese model. International Dairy Journal, vol. 14, no. 9, p. 791-800. https://doi.org/10.1016/j.idairyj.2004.02.009 DOI: https://doi.org/10.1016/j.idairyj.2004.02.009
Bozoudi, D., Kondyli, E., Claps, S., Hatzikamari, M., Michaelidou, A., Biliaderis, C. G., Litopoulou-Tzanetaki, E. 2018. Compositional characteristics and volatile organic compounds of traditional PDO feta cheese made in two different mountainous areas of Greece. International Journal of Dairy Technology, vol. 71, p. 673-682. https://doi.org/10.1111/1471-0307.12497 DOI: https://doi.org/10.1111/1471-0307.12497
Cevoli, C., Cerretani, L., Gori, A., Caboni, M. F., Gallina Toschi, T., Fabbri, A. 2011. Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds. Food Chemistry, vol. 129, p. 1315-1319. https://doi.org/10.1016/j.foodchem.2011.05.126 DOI: https://doi.org/10.1016/j.foodchem.2011.05.126
Čaplová, Z., Pangallo, D., Kraková, L., Puškárová, A., Drahovská, H., Bučková, M., Koreňová, J., Kuchta, T. 2018. Detection of genes prtP, pepN, pepX and bcaT involved in formation of aroma-active compounds in lactic acid bacteria from ewes´ cheese. Journal of Food and Nutrition Research, vol. 57, no. 2, p. 195-200. Available at: http://vup.sk/download.php?bulID=1975.
Commission Regulation (Ec) No 676/2008 of 16 July 2008 Registering Certain Names in the Register of Protected Designations of Origin and Protected Geographical Indications (Ail De La Drôme (Pgi), Všestarská Cibule (Pdo), Slovenská Bryndza (Pgi), Ajo Morado De Las Pedroñeras (Pgi), Gamoneu or Gamonedo (Pdo), Alheira De Vinhais (Pgi), Presunto De Vinhais Or Presunto Bísaro De Vinhais (Pgi)). Official Journal of The European Union, L 189, 2008, p. 19-20.
Delgado, F. J., González-Crespo, J., Cava, R., García-Parra, J., Ramírez, R. 2010. Characterization of the volatile profile of a Spanish ewe raw milk soft cheese P.D.O. Torta del Casar during ripening by SPME-GC-MS. Food Chemistry, vol. 118, p. 182-189. https://doi.org/10.1016/j.foodchem.2009.04.081 DOI: https://doi.org/10.1016/j.foodchem.2009.04.081
Delgado-Martínez, F. J., Carrapiso, A. I., Contador, R., Rosario Ramírez, M. 2019. Volatile compounds and sesory changes after high pressure processing of mature “Torta del Casar” (raw ewe´s milk cheese) during refrigerated storage. Innovative Food Science and Emerging Technologies, vol. 52, p. 34-41. https://doi.org/10.1016/j.ifset.2018.11.004 DOI: https://doi.org/10.1016/j.ifset.2018.11.004
Dias, B., Weimer, B. 1998a. Conversion of methionine to thiols by Lactococci, Lactobacilli, and Brevibacteria. Applied and Environmental Microbiology, vol. 64, p. 3320-3326. https://doi.org/10.1128/AEM.64.9.3320-3326.1998 DOI: https://doi.org/10.1128/AEM.64.9.3320-3326.1998
Dias, B., Weimer, B. 1998b. Purification and characterization of L-Methionine g-lyase from Brevibacterium linens BL2. Applied and Environmental Microbiology, vol. 64, p. 3327-3331. https://doi.org/10.1128/AEM.64.9.3327-3331.1998 DOI: https://doi.org/10.1128/AEM.64.9.3327-3331.1998
Gallegos, J., Arce, C., Jordano, R., Arce, L., Medina, L. M. 2017. Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry. Food Chemistry, vol. 220, p. 362-370. https://doi.org/10.1016/j.foodchem.2016.10.022 DOI: https://doi.org/10.1016/j.foodchem.2016.10.022
Ghasemi-Varnamkhasti, M., Mohammad-Razdari, A., Yoosefian, S. H., Izadi, Z., Siadat, M. 2019. Aging discrimination of French cheese types based on the optimization of an electronic nose using multivariate computational approaches combined with response surface method (RSM). LWT – Food Science and Technology, vol. 111, p. 85-98. https://doi.org/10.1016/j.lwt.2019.04.099 DOI: https://doi.org/10.1016/j.lwt.2019.04.099
Gómez-Torres, N., Ávila, M., Delgado, D., Garde, S. 2016. Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese. International Journal of Food Microbiology, vol. 232, p. 103-110. https://doi.org/10.1016/j.ijfoodmicro.2016.05.031 DOI: https://doi.org/10.1016/j.ijfoodmicro.2016.05.031
Griffiths, M. W. 2010. Improving the safety and quality of milk. Volume 2: Improving quality in milk products. NEW YORK, USA : Woodhead Publishing, p. 182-188. ISBN 978-1-84569-943-7.
Iussig, G., Renna, M., Gorlier, A., Lonati, M., Lussiana, C., Battaglini, L. M., Lombardi, G. 2015. Browsing ratio, species intake, and milk fatty acid composition of goats foraging on alpine open grassland and grazable forestland. Small Ruminant Research, vol. 132, p. 12-24. https://doi.org/10.1016/j.smallrumres.2015.09.013 DOI: https://doi.org/10.1016/j.smallrumres.2015.09.013
Kačániová, M., Kunová, S., Štefániková, J., Felšӧciová, S., Godočíková, L., Horská, E., Nagyová, Ľ., Haščík, P., Terentjeva, M. 2019. Microbiota of the traditional Slovak sheep cheese „Bryndza“. Journal of Microbiology, Biotechnology and Food Sciences, vol. 9(special), p. 482-486. https://doi.org/10.15414/jmbfs.2019.9.special.482-486 DOI: https://doi.org/10.15414/jmbfs.2019.9.special.482-486
Kačániová, M., Nagyová, Ľ., Štefániková, J., Felšöciová, S., Godočiková, L., Haščík, P., Horská, E., Kunová, S. 2020. The characteristic of sheep cheese „Bryndza“ from different regions of Slovakia based on microbiological quality. Potravinárstvo Slovak Journal of Food Sciences, vol. 14, no. 1, p. 69-75. https://doi.org/10.5219/1239 DOI: https://doi.org/10.5219/1239
Majcher, M. A., Goderska, K., Pikul, J., Jeleń, H. H. 2011. Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese. Journal of the Science of Food and Agriculture, vol. 91, p. 1416-1423. https://doi.org/10.1002/jsfa.4326 DOI: https://doi.org/10.1002/jsfa.4326
Massouras, T., Pappa, E. C., Mallatou, H. 2006. Headspace analysis of volatile flavor compounds of teleme cheese made from sheep and goat milk. International Journal of Dairy Technology, vol. 59, p. 250-256. https://doi.org/10.1111/j.1471-0307.2006.00268.x DOI: https://doi.org/10.1111/j.1471-0307.2006.00268.x
Moran, L., Aldezabal, A., Aldai, N., Barron, L. J. R. 2019. Terpenoid traceability of commercial sheep cheeses produced in mountain and valley farms: From pasture to mature cheeses. Food Research International, vol. 126, p. 108669. https://doi.org/10.1016/j.foodres.2019.108669 DOI: https://doi.org/10.1016/j.foodres.2019.108669
Nájera-Domínguez, C., Gutiérrz-Méndez, N., Nevárez-Moorillon, G., Caro-Canales, I. 2015. Compoarison of volatile compounds produced by wild Lactococcus lactis in miniature Chihuahua-type cheeses. Dairy Science and Technology, vol. 94, no. 5, p. 499-516. https://doi.org/10.1007/s13594-014-0175-4 DOI: https://doi.org/10.1007/s13594-014-0175-4
Nierop-Groot, M. N., de Bont, J. A. M. 1998. Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in Lactobacillus plantarum. Applied and Environmental Microbiology, vol. 64, p. 3009-3013. https://doi.org/10.1128/AEM.64.8.3009-3013.1998 DOI: https://doi.org/10.1128/AEM.64.8.3009-3013.1998
Nierop-Groot, M. N., de Bont, J. A. M. 1999. Involvement of manganese in conversion of phenylalanine to benzaldehyde by lactic acidbacteria. Applied and Environmental Microbiology, vol. 65, no. 12, p. 5590-5593. https://doi.org/10.1128/AEM.65.12.5590-5593.1999 DOI: https://doi.org/10.1128/AEM.65.12.5590-5593.1999
Ozturkoglu-Budak, S., Wiebenga, A., Bron, P. A., de Vries, R. P. 2016. Protease and lipase activities of fungal and bacterial strains derived from an artisanal raw ewe’s milk cheese. International Journal of Food Microbiology, vol. 237, p. 17-27. https://doi.org/10.1016/j.ijfoodmicro.2016.08.007 DOI: https://doi.org/10.1016/j.ijfoodmicro.2016.08.007
Pangallo, D., Šaková, N., Koreňová, J., Puškárová, A., Kraková, L., Valík, L., Kuchta, T. 2014. Microbial diversity and dynamics durnig the production of May bryndza cheese. International Journal of Food Microbiology, vol. 170, p. 38-43. https://doi.org/10.1016/j.ijfoodmicro.2013.10.015 DOI: https://doi.org/10.1016/j.ijfoodmicro.2013.10.015
Passerini, D., Laroute, V., Coddeville, M., Le Bourgeois, P., Loubiere, P., Ritzenthaler, P., Cocaign-Bousquet, M., Daveran-Mingot, M. L. 2013. New insights into Lactococcus lactis diacetyl- and acetoin producing strains isolated from diverse origins. International Journal of Food Microbiology, vol. 160, p. 329-336. https://doi.org/10.1016/j.ijfoodmicro.2012.10.023 DOI: https://doi.org/10.1016/j.ijfoodmicro.2012.10.023
Rijnen, L., Delacroix-Buchet, A., Demaizieres, D., Le Quéré, J. L., Gripon, J. C., Yvon, M. 1999. Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese. International Dairy Journal, vol. 9, p. 877-885. https://doi.org/10.1016/S0958-6946(00)00009-1 DOI: https://doi.org/10.1016/S0958-6946(00)00009-1
Sádecká, J., Čaplová, Z., Tomáška, M., Šoltys, K., Kopuncová, M., Budiš, J., Drončovský, M., Kolek, E., Koreňová, J., Kuchta, T. 2019. Microorganisms and volatile aroma-active compounds in bryndza cheese produced and marketed in Slovakia. Journal of Food and Nutrition Research, vol. 58, p. 382-392.
Sádecká, J., Kolek, E., Pangallo, D., Valík, L., Kuchta, T. 2014. Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese. Food Chemistry, vol. 150, p. 301-306. https://doi.org/10.1016/j.foodchem.2013.10.163 DOI: https://doi.org/10.1016/j.foodchem.2013.10.163
Sádecká, J., Šaková, N., Pangallo, D., Koreňová, J., Kolek, E., Puškárová, A., Bučková, M., Valík, L., Kuchta, T. 2016. Microbial diversity and volatile odour-active compounds of barrelled ewes´ cheese as an intermediate product that determines the quality of winter bryndza cheese. Lwt – Food Science and Technology, vol. 70, p. 237-244. https://doi.org/10.1016/j.lwt.2016.02.048 DOI: https://doi.org/10.1016/j.lwt.2016.02.048
Šaková, N., Sádecká, J., Lejková, J., Puškárová, A., Koreňová, J., Kolek, E., Valík, Ľ., Kuchta, T., Pangallo, D. 2015. Characterization of May bryndza cheese from various regions in Slovakia based on microbiological, molecular and principal volatile odorants examination. Journal of Food and Nutrition Research, vol. 54, no. 3, p. 239-251.
Savijoki, K., Ingmer, H., Varmanen, P. 2006. Proteolytic systems of lactic acid bacteria. Applied Microbiology and Biotechnology, vol. 71, p. 394-406. https://doi.org/10.1007/s00253-006-0427-1 DOI: https://doi.org/10.1007/s00253-006-0427-1
Šnirc, M., Árvay, J., Král, M., Jančo, I., Zajác, P., Harangozo, Ľ., Benešová, L. 2019. Content of mineral elements in the traditional Oštiepok cheese. Biological Trace Element Research, vol. 196, p. 639-645. https://doi.org/10.1007/s12011-019-01934-w DOI: https://doi.org/10.1007/s12011-019-01934-w
Štefániková, J., Nagyová, V., Hynšt, M., Vietoris, V., Martišová, P., Nagyová, Ľ. 2019. Application of electronic nose for determination of Slovak cheese authentication based on aroma profile. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 262-267. https://doi.org/10.5219/1076 DOI: https://doi.org/10.5219/1076
Tanous, C., Gori, A., Rijnen, L., Chambellon, E., Yvon, M. 2005. Pathways for α-ketoglutarate formation by Lactococcus lactis and their in amino acid catabolism. International Dairy Journal, vol. 15, p. 759-770. https://doi.org/10.1016/j.idairyj.2004.09.011 DOI: https://doi.org/10.1016/j.idairyj.2004.09.011
Trihaas, J., Vognsen, L., Nielsen, P. V. 2005. Electronic nose: New tool in modelling the ripening of Danish blue cheese. International Dairy Journal, vol. 15, p. 679-691. https://doi.org/10.1016/j.idairyj.2004.07.023 DOI: https://doi.org/10.1016/j.idairyj.2004.07.023
Wang, H., Wang, Y., Huang, A. 2017. Influence of Dregea sinensis Hemsl. protease on the quality of mozzarella cheese from buffalo milk. Emirates Journal of Food and Agriculture, vol. 29, no. 7, p. 539-546. https://doi.org/10.9755/ejfa.2016-09-1227 DOI: https://doi.org/10.9755/ejfa.2016-09-1227
Yvon, M. & Rijnen, L. 2001. Cheese flavor formation by amino acid catabolism. International Dairy Journal, vol. 11, no. 4-7, p. 185-201. https://doi.org/ 10.1016/S0958-6946(01)00049-8 DOI: https://doi.org/10.1016/S0958-6946(01)00049-8
Yvon, M., Thirouin, S., Rijnen, L., Fromentier, D., Gripon, J. C. 1997. An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds. Applied and Environmental Microbiology, vol. 63, no. 2, p. 414-419. https://doi.org/10.1128/AEM.63.2.414-419.1997 DOI: https://doi.org/10.1128/aem.63.2.414-419.1997
Zajác, P., Martišová, P., Čapla, J., Čurlej, J., Golian, J. 2019. Characteristics of textural and sensory properties of Oštiepok cheese. Potravinárstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 116-130. https://doi.org/10.5219/855 DOI: https://doi.org/10.5219/855
Zeleňáková, L., Židek, R., Čanigová, M., Žiarovská, J., Zajác, P., Maršálková, L., Fikselová, M., Golian, J. 2016. Research and practice: quantification of raw and heat-treated cow milk in sheep milk, cheese and bryndza by ELISA method. Potravinarstvo Slovak Journal of Food Sciences, vol. 10, no. 1, p. 14-22. https://doi.org/10.5219/566 DOI: https://doi.org/10.5219/566
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
