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https://doi.org/10.15567/mljekarstvo.2020.0105

Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella

Giuseppe Natrella orcid id orcid.org/0000-0001-7203-2608 ; University of Bari, Department of Soil, Plant and Food Sciences, Via Amendola 165/A, 70126, Bari, Italy
Giuseppe Gambacorta orcid id orcid.org/0000-0003-2987-0547 ; University of Bari, Department of Soil, Plant and Food Sciences, Via Amendola 165/A, 70126, Bari, Italy
Pasquale De Palo ; University of Bari, Department of Veterinary Medicine, S.P. Casamassima km 3, 70010, Valenzano, Bari, Italy
Jose Manuel Lorenzo ; Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Rúa Galicia Nº 4, San Cibrán das Viñas, 32900 Ourense, Spain
Michele Faccia orcid id orcid.org/0000-0001-9496-9151 ; University of Bari, Department of Soil, Plant and Food Sciences, Via Amendola 165/A, 70126, Bari, Italy


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Puni tekst: engleski pdf 381 Kb

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Sažetak

The aim of this study was to investigate the evolution of the volatile compounds (VOC) from milk to curd during mozzarella manufacturing, in connection with the technique used for curd acidification (traditional = natural whey starter fermentation; industrial = direct acidification by citric acid addition). Overall, 40 compounds were identified from the entire set of samples, belonging to different chemical classes. All compounds detected in milk were also found in the curd, but at much higher concentration. In addition, many other compounds formed during curd production. By comparison of the samples from the 2 acidification techniques, and analysing the scientific literature to explain the source of the volatile compounds, it was found that microbial activity played a main role in VOC formation. In fact, the curd obtained by natural whey starter fermentation showed the most complex profile, whereas that of the curd obtained by direct acidification was much simpler. The most important odour-active compounds that could contribute to flavour of the curd made by traditional technology were 3-methylbutanal, ethyl acetate and 2,3-butanedione, responsible for ethereal, fruity and buttery odour. For direct acidification they were 3-methylbutanal (at lower level), nonanal and decanal (herbal/fruity odour). The PCA analysis showed clear clusterization of the three types of samples: milks and direct acidified curds were rather close in the bi-plot graph, whereas traditional curds were spread all along the space. The research is currently in progress, for assessing the evolution of the volatile compounds during the next technological steps of mozzarella manufacturing.

Ključne riječi

volatile organic compounds; milk; curd; mozzarella; acidification

Hrčak ID:

231953

URI

https://hrcak.srce.hr/231953

Datum izdavanja:

8.1.2020.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.116 *