Asma Senoussi (a, b), Teresa Rapisarda (c), Iris Schadt (c), Haroun Chenchouni (d, e), *, Zineddine Saoudi (f), Sana Senoussi (g), Ouarda Aissaoui Zitoun (f,) Mohammed Nasreddine Zidoune (b), Stefania Carpino (h)
a Department of Applied Biology, Faculty of Exact Sciences and Nature and Life Sciences, University of Larbi Tebessi – Tebessa, 12002, Tebessa, Algeria;
b Laboratoire de Nutrition et Technologie Alimentaire (LNTA), Equipe “TEPA”, INATAA. University of Constantine 1, 25000, Constantine, Algeria;
c Consorzio di Ricerca Lattiero Casearia (CoRFiLaC), 97100, Ragusa, Sicilia, Italy;
d Department of Forest Management, Higher National School of Forests, 40000, Khenchela, Algeria;
e Laboratory of Natural Resources and Management of Sensitive Environments ‘RNAMS’, University of Larbi Ben M’hidi, 04000, Oum-El-Bouaghi, Algeria;
f Laboratoire de Genie Agro-Alimentaire (GeniAAl), INATAA. University of Constantine 1, 25000, Constantine, Algeria;
g Faculty of Exact Sciences and Nature and Life Sciences, University of Larbi Ben M’hidi, 04000, Oum-El-Bouaghi, Algeria;
h Department of Central Inspectorate for Fraud Repression and Quality Protection of the Agri-food Products and Foodstuffs (ICQRF). Laboratory of Perugia, 06128, Perugia, Italy;
* Corresponding author.
E-mail address: chenchouni@gmail.com (H. Chenchouni).
ABSTRACT
The aromatic profile development of Bouhezza goat cheese during manufacturing-ripening in traditional goatskin bags was assessed using solid-phase microextraction (SPME) and steam distillation (SD) coupled to gas chromatography-olfactometry. Sixty different odour-active compounds (OACs) were revealed. The volatile profile of Bouhezza goat cheese changed during cheese ripening, but ester and terpene compounds dominated throughout manufacturing-ripening. During ripening the number of alcohols, esters, heterocyclic compounds, ketones, sulphurs, terpenes and tiazole increased gradually. Cheese aroma results differed between the extraction methods; thiazole and sulphurs were better extracted by SPME, but heterocyclic compounds were exclusively extracted using SD. SD revealed a more complete volatile and aromatic profile of Bouhezza compared with SPME; however, the low level of common OACs showed that the methods are complementary to each other and SPME cannot be neglected. The application of different extraction methods helps to achieve a complete description of the aromatic profile of traditional cheeses.
International Dairy Journal
129 (2022) 105349
https://doi.org/10.1016/j.idairyj.2022.105349
0958-6946/© 2022 Elsevier Ltd. All rights reserved.
Asma Senoussi
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