Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and α-tocopherol

dc.contributor.author	Sympoura, F	en
dc.contributor.author	Cornu, A	en
dc.contributor.author	Tournayre, P	en
dc.contributor.author	Massouras, T	en
dc.contributor.author	Berdague, JL	en
dc.contributor.author	Martin, B	en
dc.date.accessioned	2014-06-06T06:49:29Z
dc.date.available	2014-06-06T06:49:29Z
dc.date.issued	2009	en
dc.identifier.issn	00220302	en
dc.identifier.uri	http://dx.doi.org/10.3168/jds.2008-1802	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4626
dc.subject	α-tocopherol	en
dc.subject	Cheese odor compound	en
dc.subject	Linseed	en
dc.subject	Supplemented diet	en
dc.subject.other	alpha tocopherol	en
dc.subject.other	animal	en
dc.subject.other	animal disease	en
dc.subject.other	article	en
dc.subject.other	cattle	en
dc.subject.other	cheese	en
dc.subject.other	chemistry	en
dc.subject.other	diet	en
dc.subject.other	diet supplementation	en
dc.subject.other	female	en
dc.subject.other	flax	en
dc.subject.other	human	en
dc.subject.other	metabolism	en
dc.subject.other	milk	en
dc.subject.other	odor	en
dc.subject.other	physiology	en
dc.subject.other	principal component analysis	en
dc.subject.other	sensation	en
dc.subject.other	alpha-Tocopherol	en
dc.subject.other	Animals	en
dc.subject.other	Cattle	en
dc.subject.other	Cheese	en
dc.subject.other	Diet	en
dc.subject.other	Dietary Supplements	en
dc.subject.other	Female	en
dc.subject.other	Flax	en
dc.subject.other	Humans	en
dc.subject.other	Milk	en
dc.subject.other	Odors	en
dc.subject.other	Principal Component Analysis	en
dc.subject.other	Sensation	en
dc.subject.other	Zea mays	en
dc.title	Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and α-tocopherol	en
heal.type	journalArticle	en
heal.identifier.primary	10.3168/jds.2008-1802	en
heal.publicationDate	2009	en
heal.abstract	Three diets for cows were used to evaluate the effect of extruded linseed (EL) or extruded linseed plus α-tocopherol (ELVE) supplementation of a maize silage diet (CO) on the odor-active compounds of Saint-Nectaire cheese. Cheese odor and flavor profiles were studied by sensory analysis. The volatile compounds were extracted by purge and trap and separated by gas chromatography. The odor compounds were detected and identified using an 8-way olfactometric device and a mass spectrometer. Twenty-nine volatile compounds were considered as contributing to the odor of Saint-Nectaire cheese. Half the compounds identified were known to be lipid degradation products but not all of them were affected by the diet. Among the markers of unsaturated fatty acid degradation, hexanal was not affected, whereas heptanal was increased more by the ELVE diet (6 times) than by the EL (3 times) diet. The ELVE diet led to cheeses with butanoic acid and heptanal odor peaks that were, respectively, 2 and 6 times higher than with the CO diet, which explained the lower milk odor and flavor scores obtained by sensory analysis on ELVE cheese. Although the cheese-making date had a greater effect than the diet on the aromatic profiles of the cheese, principal component analysis showed that the differences between cheeses obtained on the 3 diets were repeatable. The EL diet successfully enhanced cheese nutritional value without noticeably changing its flavor. α-Tocopherol supplementation was found to be unnecessary, as no oxidized odor was found. © American Dairy Science Association, 2009.	en
heal.journalName	Journal of Dairy Science	en
dc.identifier.issue	7	en
dc.identifier.volume	92	en
dc.identifier.doi	10.3168/jds.2008-1802	en
dc.identifier.spage	3040	en
dc.identifier.epage	3048	en