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Affinage et qualité du Gruyère de Comté. V. Influence de l'affinage sur la teneur en composés volatils

1987; EDP Sciences; Volume: 67; Issue: 3 Linguagem: Inglês

10.1051/lait

1297-9694

Élisabeth Guichard, Jean‐Louis Berdagué, R. Grappin, Nicolas Fournier,

Horticultural and Viticultural Research

Ripening and quality of « Gruyère of Comté» cheese.Change in the amounts of volatile compounds because of season of manufacture and ripening conditions A number of 24 cheeses of Gruyère de Comté representing 6 batches of 4 cheeses were made during a two months period in winter, and a two months period in summer, in a single cheese plant.Cheeses from each batch were ripened in 4-different -ripening conditions.103 volatile compounds were identified.These compounds are similar to those found in other types of cheeses: i.e. hydrocarbons, methylketones, saturated aldehydes, primary and secondary alcohols, esters and lactones.A univariate analysis of variance shows that the seasonal effect is predominant.Using a principal component analysis a good separation of the samples between the 2 seasons was obtained.Sesquiterpene hydrocarbons are typical for summer.The ripening conditions influence to a lesser extent the amounts of volatile compounds than the season.However, using a univariate analysis of variance for each season, we found that a ninemonth maturation at 10 "C instead of 4 months at 16-18 "C produces cheeses with low amounts of most of the volatile compounds.A step by step discriminant analysis shows that, in winter the following 7 variables are sufficient to discriminate the 4 ripening operations:2nonanone, cresol, butylhexanoate, ethyldodecanoate, oct-l-en-Svol, 2-octanol, ô-dodecalactone.In summer the following 9 variables allow a good discrimination of the 4 types of ripening : 2-tridecanone, 2-nonanol, acetophenone, nonanal, butylacetate, f3-phenylethanol and an unknown compound.