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Scientific paper - Original scientific paper
The impact of some parameters on volatile compounds in hard type cheeses
Croatian journal of food science and technology, 8 (2016), 2; 74-82. https://doi.org/10.17508/CJFST.2016.8.2.06
Boltar, Iva; Čanžek Majhenič, Andreja; Mujić, Ibrahim; Jug, Tjaša; Jokić, Stela; Bavcon Kralj, Mojca

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Boltar, I., Čanžek Majhenič, A., Mujić, I., Jug, T., Jokić, S. & Bavcon Kralj, M. (2016). The impact of some parameters on volatile compounds in hard type cheeses. Croatian journal of food science and technology, 8. (2), 74-82. doi: 10.17508/CJFST.2016.8.2.06

Boltar, Iva, et al. "The impact of some parameters on volatile compounds in hard type cheeses." Croatian journal of food science and technology, vol. 8, no. 2, 2016, pp. 74-82. https://doi.org/10.17508/CJFST.2016.8.2.06

Boltar, Iva, Andreja Čanžek Majhenič, Ibrahim Mujić, Tjaša Jug, Stela Jokić and Mojca Bavcon Kralj. "The impact of some parameters on volatile compounds in hard type cheeses." Croatian journal of food science and technology 8, no. 2 (2016): 74-82. https://doi.org/10.17508/CJFST.2016.8.2.06

Boltar, I., et al. (2016) 'The impact of some parameters on volatile compounds in hard type cheeses', Croatian journal of food science and technology, 8(2), pp. 74-82. doi: 10.17508/CJFST.2016.8.2.06

Boltar I, Čanžek Majhenič A, Mujić I, Jug T, Jokić S, Bavcon Kralj M. The impact of some parameters on volatile compounds in hard type cheeses. Croatian journal of food science and technology [Internet]. 2016 December 20 [cited 2025 March 27];8(2):74-82. doi: 10.17508/CJFST.2016.8.2.06

I. Boltar, A. Čanžek Majhenič, I. Mujić, T. Jug, S. Jokić and M. Bavcon Kralj, "The impact of some parameters on volatile compounds in hard type cheeses", Croatian journal of food science and technology, vol. 8, no. 2, pp. 74-82, December 2016. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:353407. [Accessed: 27 March 2025]

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Metadata
Title (english)The impact of some parameters on volatile compounds in hard type cheeses
AuthorIva Boltar
AuthorAndreja Čanžek Majhenič
AuthorIbrahim Mujić
AuthorTjaša Jug
AuthorStela Jokić
AuthorMojca Bavcon Kralj
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Volatile compounds (VCs) analysis was performed by solid-phase microextraction-gas chromatography-mass spectrometry. Main groups that define typical cheese flavour formed as a result of the addition of a starter culture (SC). The cheesemaking environment, the type of milk (cow, ewe, goat), and the heat treatment of milk were observed. The SC had influenced the total amount of some fatty acids and ketones. Compared to cow and ewe cheeses, goat cheese had higher values of hexanoic and octanoic acids, however, two alcohols, 1-hexanol, 2-ethyl- and hexanol, were only present in cow cheeses. We confirmed that the cheesemaking environment is also an important parameter influencing VC profiles of cheese. Higher amount of esters and the absence of 2-phenylethanol were observed in raw milk cheese, compared to thermised milk cheese where δ-octalactone was present.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 8, no. 2, pp. 74-82
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2016.8.2.06
URN:NBNurn:nbn:hr:109:353407
Publication2016-12-20
Document URLhttps://hrcak.srce.hr/171195
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-03-26 14:55:58