Determination of volatile organic compounds in Slovak bryndza cheese by the electronic nose and the headspace solid-phase microextraction gas chromatography-mass spectrometry

Authors

  • Jana Štefániková Slovak University of Agriculture in Nitra, AgroBioTech Research Centre, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421949355887 https://orcid.org/0000-0002-3799-4390
  • Július Árvay Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414497 https://orcid.org/0000-0002-9484-8795
  • Michal Miškeje Slovak University of Agriculture in Nitra, AgroBioTech Research Centre, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421949355887 https://orcid.org/0000-0003-4132-1153
  • Miroslava Kačániová Slovak University of Agriculture in Nitra, Faculty of Horticulture and Landscape Engineering, Department of Fruit Sciences, Viticulture and Enology, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421376414715, Rzeszow University, Institute of Food Technology and Nutrition, Department of Bioenergetics, Food Analysis and Microbiology, Cwiklinskiej 1, 35-601 Rzeszow, Poland https://orcid.org/0000-0002-4460-0222

DOI:

https://doi.org/10.5219/1300

Keywords:

aroma active compounds, Bryndza cheese, Slovakia, electronic nose, Ewe´s cheese

Abstract

The aim of the present study was to describe volatile organic compounds of the traditional Slovak bryndza cheese determined by using an electronic nose (e-nose) and a gas chromatography mass spectrometry (GCMS) with head-space solid phase microextraction (HS-SPME). For the first time, e-nose based on the gas chromatography principle with a flame ionization detector was described to identify and quantify aroma active compounds of bryndza cheese from Slovakia. The e-nose detects aroma compounds of very small concentrations in real-time of a few minutes and identifies them by comparing Kovats´ retention indices with the NIST library. Bryndza cheese produced from unpasteurized ewe´s milk and from a mixture of raw ewe´s and pasteurized cow´s types of milk were collected from 2 different Slovak farms beginning in May through to September 2019. The flavour and aroma of bryndza cheese are apparently composed of compounds contained in milk and the products of fermentation of the substrate by bacteria and fungi. Regarding volatile organic compounds, 25 compounds were detected and identified by an electronic nose with a discriminant >0.900 with ethyl acetate, isopentyl acetate, 2-butanone, acetic acid, butanoic acid, and butane-2,3-dione confirmed by gas chromatography. We confirm the suitability of the electronic nose to be used for monitoring of bryndza cheese quality.

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References

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Published

2020-09-28

How to Cite

Štefániková, J., Árvay, J., Miškeje, M., & Kačániová, M. (2020). Determination of volatile organic compounds in Slovak bryndza cheese by the electronic nose and the headspace solid-phase microextraction gas chromatography-mass spectrometry. Potravinarstvo Slovak Journal of Food Sciences, 14, 767–773. https://doi.org/10.5219/1300

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