Browse > Article
http://dx.doi.org/10.5851/kosfa.2011.31.6.879

Qualitative and Quantitative Analyses of Volatile Compounds in Cream Cheese and Cholesterol-removed Cream Cheese Made from Whole Milk Powder  

Jeon, Seon-Suk (Department of Food Science and Technology, Sejong University)
Lee, Seung-Joo (Department of Food Service Management, Sejong University)
Ganesan, Palanivel (Department of Food Science and Technology, Sejong University)
Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University)
Publication Information
Food Science of Animal Resources / v.31, no.6, 2011 , pp. 879-885 More about this Journal
Abstract
This study was to identify and quantify the flavor compounds in cream cheese and cholesterol-removed cream cheese made from whole milk powder stored at $7^{\circ}C$ for 4 wk. Flavor compounds of cream cheese were identified using gas chromatography mass spectroscopy and quantified by gas chromatography. The tentatively identified flavor compounds were mainly eight from fatty acids in cream cheese made from whole milk powder (CCWMP) and nine from fatty acids in cholesterol-removed cream cheese made from whole milk powder (CRCCWMP). In quantitative analysis of the flavor compounds, most of the volatile compounds were slightly increased during storage. N-Decanoic acid was produced only in CCWMP. On the basis of the results, it was concluded that the quality and quantity of flavor compounds in CCWMP and CRCCWMP have almost no adverse effects in comparison with that of whole milk-made cream cheese.
Keywords
flavor; whole milk powder; cream cheese; cholesterol removal;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Rychlik, M. and Bosset, J. O. (2001) Flavor and off-flavor compounds of Swiss Gruyère cheese. Identification of key odorants by quantitative instrumental and sensory studies. Int. Dairy J. 11, 903-910.   DOI   ScienceOn
2 SAS (2002) SAS/STAT Software for Windows. Release 9.0, SAS Institute Inc., Cary, NC, USA.
3 Urbach, G. (1997) The avour of milk and dairy products. II. Cheese: contribution of volatile compounds. Int. J. Dairy Technol. 50, 79-89.   DOI   ScienceOn
4 Van Leuven, I., Van Caelenberg, T., and Dirinck, P. (2008) Aroma characterisation of Gouda-type cheeses. Int. Dairy J. 18, 790-800.   DOI   ScienceOn
5 Han, E. M., Kim, S. H., Ahn, J., and Kwak, H. S. (2005) Cholesterol removal from homogenized milk with crosslinked ${beta}$-cyclodextrin by adipic acid. Asian-Aust. J. Anim. Sci. 18, 1794-1799.   과학기술학회마을   DOI
6 Jung, T. H., Ha, H. J., Ahn, J., and Kwak, H. S. (2008) Development of cholesterol-reduced mayonnaise with crosslinked ${beta}$-cyclodextrin and added phytosterol. Korean J. Food Sci. Ani. Resour. 28, 211-217.   과학기술학회마을   DOI   ScienceOn
7 Kwak, H. S., Jeon, I. J., and Park, J. (1990) Effects of food grade porcine pancreatic lipase on the production of shortchain fatty acids and its contribution. Korean J. Food Sci. Technol. 22, 248-254.
8 Kim, H. Y., Bae, H. Y., and Kwak, H. S. (2008) Development of cholesterol-reduced blue cheese made by crosslinked ${beta}$-cyclodextrin. Milchwissenschaft 63, 53-56.
9 Kondyli, E., Katsiari, M., Masouras, T., and Voutsinas, L. (2002) Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture. Food Chem. 79, 199-205.   DOI   ScienceOn
10 Kosikowski, F. V. and Mistry, V. V. (1997) Procedures and analyses. In: Cheese and fermented milk foods. Kosikowski, F. V. (ed) LLC, Westport, CT, pp. 212-214.
11 Lee, J. H., Diono, R., Kim, G. Y., and Min, D. (2003) Optimization of solid phase microextraction analysis for the headspace volatile compounds of Parmesan cheese. J. Agric. Food Chem. 51, 1136-1140.   DOI   ScienceOn
12 Molimard, P. and Spinnler, H. E. (1996) Review: Compounds involved in the flavor of surface mold-ripened cheeses: Origins and properties. J. Dairy Sci. 79, 169-184.   DOI   ScienceOn
13 Patton, S. (1963) Volatile acids and the aroma of cheddar cheese. J. Dairy Sci. 46, 856.   DOI
14 Attaie, R. (2009) Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography. J. Dairy Sci. 92, 2435-2443.   DOI   ScienceOn
15 Adda, J. (1986) Flavor of dairy products. In: Developments in food flavors. Birch, G. G. and Lindley, M. G. (eds) Elsevier Applied Science, London, pp. 151-172.
16 Alewijn, M., Sliwinski, E. L., and Wouters, J. T. M. (2003) A fast and simple method for quantitative determination of fatderived medium and low-volatile compounds in cheese. Int. Dairy J. 13, 733-741.   DOI   ScienceOn
17 AOAC (1984) Official methods of analysis. 10th ed, Association of Official Analytical Chemists, Washington, DC.
18 Carbonell, M., Nunez, M., and Fernandez-Garcia, E. (2002) Seasonal variation of volatile compounds in ewe raw milk La Serena cheese. Lait 82, 699-711.   DOI   ScienceOn
19 Carunchia Whetstine, M. E., Drake, M. A., Nelson, B. K., and Barbano, D. (2006) Flavor profiles of full fat, reduced fat and cheese fat made from aged Cheddar with the fat removed using a novel process. J. Dairy Sci. 89, 505-517.   DOI   ScienceOn
20 Chin, H. W., Bernhard, R. A., and Rosenberg, M. (1996) Solid phase microextraction for cheese volatile compound analysis. J. Food Sci. 61, 1118-1122.   DOI   ScienceOn
21 Delgado, F. J., Gonzalez-Crespo, J., Cava, R., Garcia-Parra, J., and Ramirez, 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 Chem. 118, 182-189.   DOI   ScienceOn