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

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Abstract

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.

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Authors and Affiliations

  1. Buin Zahra Branch, Islamic Azad University, Department of Food Science, Technology and Engineering, Buin Zahra, Iran

    Mehrnaz Aminifar

  2. Transfer Phenomena Laboratory, Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus, University of Tehran, Karaj, 31587-11167, Iran

    Manouchehr Hamedi & Zahra Emam-Djomeh

  3. Department of Marine Living Resources, Iranian National Institute for Oceanography, Tehran, 14155-4781, Iran

    Ali Mehdinia

Authors
  1. Mehrnaz Aminifar
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  2. Manouchehr Hamedi
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  3. Zahra Emam-Djomeh
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  4. Ali Mehdinia
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Correspondence to Zahra Emam-Djomeh.

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Aminifar, M., Hamedi, M., Emam-Djomeh, Z. et al. Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening. J Food Sci Technol 51, 2454–2462 (2014). https://doi.org/10.1007/s13197-012-0755-3

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  • DOI: https://doi.org/10.1007/s13197-012-0755-3

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