Journal of Food Science and Technology

, Volume 51, Issue 10, pp 2454–2462 | Cite as

Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening

  • Mehrnaz Aminifar
  • Manouchehr Hamedi
  • Zahra Emam-DjomehEmail author
  • Ali Mehdinia
Original Article


The volatile compounds and protein profiles of Lighvan cheese, (raw traditional sheep cheese) were investigated over a 90-days ripening period. Solid-phase microextraction–gas chromatography–mass spectrometry [SPME–GC–MS] and sodium dodecyl sulfate polyacrylamide gel electrophoresis [SDS-PAGE] were used to identify volatile compounds and assess proteolysis assessment, respectively. Ripening breakdown products viz., acids (butanoic acid, 3 methyl butanoic acid, hexanoic acid, octanoic acid, decanoic acid,…) comprised of the highest number of detected individual compounds (10) followed by esters (9), alcohols (7), cyclic aromatic compounds (6), ketones (5) and aldehydes (4). Carboxylic acids were the dominant identified group; their levels increased during ripening and involved 48.22 % of the total volatile compounds at the end (90 days) of ripening. Esters, ketones, cyclic aromatic compounds and aldehydes also increased, whereas the alcohol content slightly decreased towards the end of the ripening. Degradation of β- and αS- casein was higher during the initial stage of ripening (1st month) of ripening than at later stages, which could be related to the inhibitory effect of salt on some bacteria and proteolytic enzymes.


Lighvan cheese Proteolysis Ripening Volatile compounds 


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Copyright information

© Association of Food Scientists & Technologists (India) 2012

Authors and Affiliations

  • Mehrnaz Aminifar
    • 1
  • Manouchehr Hamedi
    • 2
  • Zahra Emam-Djomeh
    • 2
    Email author
  • Ali Mehdinia
    • 3
  1. 1.Buin Zahra Branch, Islamic Azad University, Department of Food Science, Technology and EngineeringBuin ZahraIran
  2. 2.Transfer Phenomena Laboratory, Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus, University of TehranKarajIran
  3. 3.Department of Marine Living ResourcesIranian National Institute for OceanographyTehranIran

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