PhD Thesis abstract published online as a service to the JDR Community.
Volatile organic compounds (VOC) in traditional and innovative foods and relationships with sensory profile
Giuseppe Natrella
Giuseppe Natrella
Abstract
Food aroma depends on the presence of specific Volatile Organic Compounds (VOC) that confer unique sensory properties to the different products. The aim of the present PHD thesis was to characterize the VOC profile of fresh dairy products and to monitor their changes during processing or storage. In particular, the overall evolution and the arising/disappearing of specific compounds was investigated in connection with a series of variables that could affect the aroma of the product: type of raw matter, cattle rearing conditions, type of manufacturing process and time of storage/ripening. In addition, the possible relationships with the sensory perceptions were evaluated. Both analytical and sensorial data were elaborated by multivariate statistical approach. The obtained results gave information on: a) the transfer pathway of limonene from the stable environment (feeding and atmosphere) to the milk; b) the differences between milk and mozzarella deriving from intensive or extensive farms; c) the possibility of discriminating traditional and industrial mozzarella; d) using the VOC profile as an index of early quality decay of a fresh spreadable cheese. Furthermore, the results obtained along with data from the literature were used to develop an analytical-sensory map, useful for understanding the role of some volatile compounds on the sensory perceptions in fresh dairy products.
Food aroma depends on the presence of specific Volatile Organic Compounds (VOC) that confer unique sensory properties to the different products. The aim of the present PHD thesis was to characterize the VOC profile of fresh dairy products and to monitor their changes during processing or storage. In particular, the overall evolution and the arising/disappearing of specific compounds was investigated in connection with a series of variables that could affect the aroma of the product: type of raw matter, cattle rearing conditions, type of manufacturing process and time of storage/ripening. In addition, the possible relationships with the sensory perceptions were evaluated. Both analytical and sensorial data were elaborated by multivariate statistical approach. The obtained results gave information on: a) the transfer pathway of limonene from the stable environment (feeding and atmosphere) to the milk; b) the differences between milk and mozzarella deriving from intensive or extensive farms; c) the possibility of discriminating traditional and industrial mozzarella; d) using the VOC profile as an index of early quality decay of a fresh spreadable cheese. Furthermore, the results obtained along with data from the literature were used to develop an analytical-sensory map, useful for understanding the role of some volatile compounds on the sensory perceptions in fresh dairy products.
Affiliation and Awarding Institution: University of Bari, Italy
Corresponding E-mail address: [email protected]
Availability of full Thesis: https://mega.nz/file/glExWKBa#ezN1pFC3j--_leF7aZtUgpOXjNqkKDoVIbbUr38xJNk
Corresponding E-mail address: [email protected]
Availability of full Thesis: https://mega.nz/file/glExWKBa#ezN1pFC3j--_leF7aZtUgpOXjNqkKDoVIbbUr38xJNk
Abstract published 10 January 2021.
