Methylketones and short chain fatty acids constitute the main part of the compounds responsible of the aroma evolution in cheese processing, mainly during ripening. An insight into the fatty acid degradation patterns shows that a maximum enzymic activity is likely to occur up to the formation of n-hexanoic acid and 2-heptanone, which are released in higher amounts with respect to both longer and shorter chain analogues. An evolution trend of the investigated volatile organic compounds (VOCs) might be correlated to the Parmesan Cheese ageing.
A key process of aroma evolution: fatty acid beta-oxidation in Parmesan cheese ripening / Bellesia, Franco; A., Pinetti; Pagnoni, Ugo Maria; Zucchi, Claudia; L., Caglioti; G., Palyi. - In: AGRO FOOD INDUSTRY HI-TECH. - ISSN 1722-6996. - STAMPA. - 16:(2005), pp. 52-56.
A key process of aroma evolution: fatty acid beta-oxidation in Parmesan cheese ripening
BELLESIA, Franco;PAGNONI, Ugo Maria;ZUCCHI, Claudia;
2005
Abstract
Methylketones and short chain fatty acids constitute the main part of the compounds responsible of the aroma evolution in cheese processing, mainly during ripening. An insight into the fatty acid degradation patterns shows that a maximum enzymic activity is likely to occur up to the formation of n-hexanoic acid and 2-heptanone, which are released in higher amounts with respect to both longer and shorter chain analogues. An evolution trend of the investigated volatile organic compounds (VOCs) might be correlated to the Parmesan Cheese ageing.
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