Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese

Giuseppe Natrella, Giuseppe Gambacorta and Michele Faccia
Additional contact information
Giuseppe Gambacorta: Department of Soil, Plant and Food Science, University of Bari, Bari, Italy
Michele Faccia: Department of Soil, Plant and Food Science, University of Bari, Bari, Italy

Czech Journal of Food Sciences, 2020, vol. 38, issue 4, 215-222

Abstract: The evolution of volatile organic compounds during the production process of Mozzarella di Gioia del Colle (traditional type) was investigated in comparison with citric mozzarella (industrial type). The total volatile concentration in the traditional curd was ten times higher than milk, versus only twice as much in the industrial type. In both technologies, the concentrations decreased from curd to mozzarella at the same rate, due to losses during the stretching phase. The higher microbial activity in the traditional product was responsible for a much more complex profile, characterised by 2- and 3-methylbutanal, acetoin, ethanol, 3-methyl-1-butanol, acetic acid and ethyl-acetate. In contrast, the industrial mozzarella had a very simple profile, with the most important compounds being directly derived from the milk, the oxidation reactions, or the activity of the adventitious microflora such as acetone, hexanal, nonanal, and hexanoic acid. According to the discriminant analysis, Mozzarella di Gioia del Colle had a very different profile than the milk used, whereas the industrial mozzarella was more similar to the milk.

Keywords: Mozzarella of Gioia del Colle; industrial mozzarella; volatile compounds; discriminant analysis (search for similar items in EconPapers)
Date: 2020
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/129/2020-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/129/2020-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:129-2020-cjfs

DOI: 10.17221/129/2020-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().