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首页> 外文期刊>Journal of dairy research >Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening
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Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening

机译：日粮中加入青贮饲料对Montasio奶酪中挥发性化合物的影响及其在熟化过程中的改变

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Effects of including silage in the diet on volatile compound profiles and their modification during ripening of Montasio cheeses were examined. Twelve farms were selected and grouped according the type of forage in the ration: hay-based diets (four farms); hay and corn silage-based diets (four farms); and diets based on hay, corn silage and grass silages (four farms). For cheesemaking, 1000kg of milk collected from two consecutive milkings was sampled from each farm and processed in the same cheese factory. Cheeses were ripened in the same cellar, in controlled humidity (78-85% relative humidity) and temperature (9-12 degreesC), until analysis. After 68 (62-74), 200 (194-206) and 360 (354-366)d of ripening, a cheese from each batch was analysed for moisture, protein and fat, volatile fatty acids (VFA) and volatile compounds. These latter were analysed by dynamic reverse carrier gas headspace gas chromatographic mass spectrometry (GC-MS) technique, scanning from m/z 29 to m/z 300 at 0-5 s cycle time. Total and individual VFA contents of cheeses did not differ between the different dietary treatments and increased linearly (P<0(.)01) during ripening, indicating that there were no appreciable defects of fermentation. Sixty-two volatile compounds were identified in the cheese samples: 12 aldehydes, 9 ketones, 16 alcohols, 17 esters, 2 hydrocarbons, 4 sulphur-containing compounds and 2 terpenes. Diet significantly affected the amount of total alcohols, ethanol, isobutanol, 1-penten-3-ol, 2-methyl-1-butanol and the sum of all the volatile compounds. Significant variations of 33 volatile compounds (9 aldehydes, 4 ketones, 6 alcohols, 10 esters, 1 hydrocarbons, 2 sulphur containing compounds, and 1 terpene) were observed during ripening. These results suggest that the influence of diet composition on volatile compounds of matured cheeses are related more to effects on microbial and chemical fermentations in cheese during ripening rather than to a direct transfer of molecules from milk.
机译：研究了在饲料中加入青贮饲料对Montasio奶酪成熟过程中挥发性化合物特征及其改性的影响。选择了12个农场，并根据口粮中的饲草类型将其分组：以干草为基础的饮食（四个农场）；干草和玉米青贮饲料（四个农场）；和以干草，玉米青贮饲料和草料青贮饲料为基础的饮食（四个农场）。对于奶酪制作，从每个农场采样两次连续挤奶收集的1000kg牛奶，并在同一奶酪工厂中进行加工。在相同的酒窖中，将奶酪在受控的湿度（相对湿度78-85％）和温度（9-12摄氏度）下进行熟化，直至进行分析。在68（62-74），200（194-206）和360（354-366）天的熟化后，分析每批奶酪中的水分，蛋白质和脂肪，挥发性脂肪酸（VFA）和挥发性化合物。后者通过动态反向载气顶空气相色谱质谱法（GC-MS）技术进行分析，以0-5 s的循环时间从m / z 29扫描到m / z 300。奶酪的总VFA含量和个体VFA含量在不同饮食处理之间没有差异，并且在成熟过程中呈线性增加（P <0（。）01），表明发酵没有明显缺陷。在干酪样品中鉴定出62种挥发性化合物：12种醛，9种酮，16种醇，17种酯，2种烃，4种含硫化合物和2种萜烯。饮食显着影响了总醇，乙醇，异丁醇，1-戊烯-3-醇，2-甲基-1-丁醇以及所有挥发性化合物的总量。在熟化过程中，观察到33种挥发性化合物（9种醛，4种酮，6种醇，10种酯，1种烃，2种含硫化合物和1种萜烯）的显着变化。这些结果表明，饮食组成对成熟奶酪中挥发性化合物的影响更多地与成熟过程中奶酪中微生物和化学发酵的影响有关，而不是与牛奶中分子的直接转移有关。

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