Analysis of Volatile Profile of Polish Gouda-Type Cheese and Its Analogue

Piotr Borowik (), Magdalena Polak-Śliwińska, Marcin Stocki, Heorhiy Hrynyk, Adam Okorski, Tomasz Pawłowicz, Rafał Tarakowski, Andrzej Orłowski and Tomasz Oszako
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Piotr Borowik: Faculty of Physics, Warsaw University of Technology, ul. Koszykowa 75, 00-662 Warszawa, Poland
Magdalena Polak-Śliwińska: Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Heweliusza 6, 10-719 Olsztyn, Poland
Marcin Stocki: Institute of Forest Sciences, Faculty of Civil Engineering and Environmental Sciences, Białystok University of Technology, Ul. Wiejska 45E, 15-351 Białystok, Poland
Heorhiy Hrynyk: Department of Forest Sciences, University of Łódź Branch in Tomaszów Mazowiecki, University of Łódź, ul. Konstytucji 3 Maja 65/67, 97-200 Tomaszów Mazowiecki, Poland
Adam Okorski: Department of Entomology, Phytopathology and Molecular Diagnostics, Faculty of Agriculture and Forestry, University of Warmia and Mazury in Olsztyn, Pl. Łódzki 5, 10-727 Olsztyn, Poland
Tomasz Pawłowicz: Institute of Forest Sciences, Faculty of Civil Engineering and Environmental Sciences, Białystok University of Technology, Ul. Wiejska 45E, 15-351 Białystok, Poland
Rafał Tarakowski: Faculty of Physics, Warsaw University of Technology, ul. Koszykowa 75, 00-662 Warszawa, Poland
Andrzej Orłowski: Zakład Mleczarski w Lidzbarku Warmińskim, ul. Topolowa 1, 11-100 Lidzbark Warmiński, Poland
Tomasz Oszako: Forest Protection Department, Forest Research Institute, ul. Braci Leśnej 3, 05-090 Sękocin Stary, Poland

Agriculture, 2025, vol. 15, issue 3, 1-21

Abstract: Gouda-type cheese originated in the Netherlands, but is now produced all over the world. Analogue cheeses are cheese-like products with a lower price level that are based on non-dairy fats and proteins. The market demand for analogue cheese is currently also growing due to customers’ preference for low-fat foods. In this report, samples of Gouda-type cheese and its analogues produced by a dairy cooperative (Warmian-Masurian Voivodeship, Poland) were used as the subject of analysis; their volatile profiles were analyzed by gas chromatography coupled with mass spectrometry (GC-MS). In addition, measurements were carried out using a low-cost electronic nose based on MOX sensors. The results showed a richer chemical composition of the cheese volatiles compared to the analogue product. The measurements with the electronic nose made it possible to differentiate between the sample categories but also revealed similarities between them. The research demonstrated that both methods could be used for the assessment of the volatile profiles of the products.

Keywords: gas sensor; application of e-nose; low-cost electronic nose; GC-MS analysis (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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