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Volatile organic compounds in milk and mozzarella: Comparison between two different farming systems
Author(s) -
Natrella Giuseppe,
Gambacorta Giuseppe,
De Palo Pasquale,
Maggiolino Aristide,
Faccia Michele
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14671
Subject(s) - hexanal , chemistry , food science , isopropyl alcohol , steeping , acetone , aroma , mozzarella cheese , organic chemistry
Summary The volatile organic compounds (VOC) and sensory characteristics of milk and mozzarella from farms with different rearing systems were compared. Milk samples were taken from 9 intensive (INT) and 13 semi‐extensive farms (EXT) in the grazing period. VOC were analysed by SPME‐GC‐MS, and sensory evaluation was carried out by paired comparison. The volatile profiles of milks were significantly different: acetone and isopropyl alcohol characterised INT milk, pentanoic and decanoic acids, hexanal, ethylacetate, toluene, dimethyl sulphide characterised milk from EXT farms. Also mozzarella was discriminated by VOC, but only a few compounds derived from milk. Based on sensory evaluation, milk from the two sources can be distinguished by odour and colour, mozzarella only by colour. It was hypothesised that heating during the stretching phase caused volatilisation of many milk volatile compounds and formation new aroma active molecules that overcame the ‘primary odours’ of milk.