Effects on Flavor Compounds of Radialized Provolone Cheese

Abstract:

In this paper, Provolone Cheeses were radialized by 60Co-γ of different doses, and they were stored. The impact of texture in the cheese after radialization was studied, the peculiar smell resulted from radialization were analyzed, the mechanisms and preventing methods were discussed. Main conclusions are as follows: Volatile flavors of Provolone cheeses of different radialization doses were detected by HS-SPME-GC-MS. The result showed that the variety and quantity of volatile flavors were changed obviously after radicalization: esters and phenols were reduced numerously; while aldehydes, ketones, aromatic hydrocarbons and alkyl olefin had increased significantly; Irradiation cause sulfur compounds such as sulfur alcohols and sulfur ketone.

• Periodical: Advanced Materials Research (Volumes 236-238)
• Pages: 2733-2738
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.236-238.2733
• Online since: May 2011
• Authors: Hui Ping Liu, Jin Dong, Tao Xu, Feng Ru Wei, Ping Jiang
• Keywords: Flavor, Provolone Cheese, Radicalization

References

kGy 1 kGy 3 kGy 7 kGy Fig.1 diagram of FFA total ion current of Provolone cheese Table 2 Type and relative contents of FFA of four different dose Provolone cheese,% Number Compound Name 0kGy 1kGy 3kGy 7kGy 1 C4:0Butanoic acid 10.010 3.803 3.205 1.920 2 C6:0Hexanoic acid 4.287 3.239 3.166 2.956 3 C8:0Octanoic acid 2.303 1.873 1.969 1.524 4 isoC10:1caproleic acid 0.353 0.182 0.167 0.150 5 C10:0Decanoic Acid 3.914 3.241 2.971 1.114 6 C12:0dodecylic acid 4.124 5.679 5.134 4.378 7 C14:1Myristic olefine acid 1.164 0.894 0.423 0.056 8 C14:0Myristic acid 23.378 16.698 16.917 12.374 9 C15:0Pentadecanoic acid 1.328 1.530 1.096 1.948 10 C16:1Palmitoleic Acid 2.747 1.002 0.965 0.804 11 C16:0Palmitic acid 42.850 36.395 34.288 26.99 12 C17:0Heptadecanoic acid 2.423 2.369 2.510 1.874 13 C18:2Linolenic acid(ALA) 2.410 1.234 0.978 0.188 14 C18:1Oleic acid 28.72 11.463 7.289 5.663 15 C18:0Stearic acid 12.566 28.683 22.378 18.89 Total 152.577 118.285 103.456 80.829 Changes in content and types of free amino acids As Figure 2 and Table 3 shows that no irradiation cheese detect 18 kinds of amino acids, and the relative contents of 68.333 μmol/L, while irradiation cheese detect 16 amino acid, the relative contents of 65.487 μmol/L 58.762 μmol/L,51.088 μmol/L, respectively, and two types of Leucine, isoleucine less than no irradiation cheese. In Irradiation cheese the relative content of higher species had not changed, but the relative content had declined. From the above analysis, we can see two kinds of amino acid in irradiation cheese did not only reduce, but the relative content also reduced. It explained irradiation affect on amino acids varieties and contents of cheese in storage. In conclusion, irradiation can influence the content of free amino acid, and the downtrend of Lysine, Methionine, Histidine, Phenylalanine, Tyrosine is obvious.

kGy 1 kGy 3 kGy 7 kGy Fig.2 diagram of amino acids total current of Provolone cheese Table 3 Type and relative contents of Free amino acids of four different dose Provolone cheese,% Number Retention time（min） Peak name 0kGy 1kGy 3kGy 7kGy 1 1.68 1 2.839 3.894 2.544 3.075 2 1.83 Arginine 8.164 10.239 9.166 7.956 3 3.28 n.a. 1.455 0.889 0.661 0.847 4 3.40 Lysine 12.064 10.673 8.317 6.289 5 4.53 Glutamine 11.268 7.032 5.639 4.448 6 5.25 n.a. 3.039 3.032 1.729 1.745 7 6.08 Alanine 2.07 1.923 1.92 1.505 8 7.05 Glycine 6.215 5.689 4.324 3.261 9 8.25 Valine 1.888 1.847 1.490 1.219 10 9.68 Serine 2.042 2.031 1.861 1.127 11 10.27 Proline 2.06 2.048 1.824 1.425 12 11.15 n.a. 2.123 2.113 1.980 1.621 13 12.10 n.a. 2.073 1.054 0.85 0.729 14 12.65 Isoleucine 1.003 - - - 15 13.47 Leucine 0.098 - - - 16 14.26 Methionine 4.982 4.303 3.086 2.674 17 21.55 Histidine 2.423 1.852 1.203 0.916 18 21.72 n.a. 3.953 2.567 2.421 2.108 19 22.83 Phenylalanine 8.827 8.055 7.099 5.424 20 23.77 Glutamate 13.287 10.264 9.451 7.465 21 24.22 Aspartate 0.275 0.244 0.261 0.232 22 25.45 Cystine 0.122 0.030 0.022 0.022 23 27.78 Tyrosine 2.228 1.930 1.321 1.202 Total 92.270 79.779 65.848 54.088 Evaluation of volatile flavor compounds Application of HS-SPME-GC-MS on different doses radiation of volatile flavor compounds detects the total current, as shown in Figure 3. Choose high relative content of complete mass spectrum data group, the greatest degree of matching results are shown in Table 4.

kGy 1 kGy 3 kGy 7 kGy Fig.3 diagram of volatile substances total current of Provolone cheese Table 4 Effect on volatile substances isolated and identified of different dose Provolone cheese,% NO． Compound Name Retention time /min 0kGy 1kGy 3kGy 7kGy Relative content Hydrocarbon 1 Toluene 2.962 1.597 1.135 2 Ethylbenzene 4.713 4.052 1.422 1.675 1.325 3 Decane,2,5,6-trimethyl 5.833 1.58 6.237 6.277 6.277 4 3-Carenen 7.249 0.934 1.034 1.274 1.274 5 Limonene 9.325 1.215 6 Indole 28.535 0.85 1.08 7 2,4-Dimethylhexane 5.977 4.317 5.16 4.189 8 Ortho Xylene 8.149 3.015 2.257 1.579 9 7-methyl Octene 8.254 2.003 2.537 1.937 10 2-ethyl Toluene 11.114 0.212 0.362 0.362 11 4-Phenylethane 1,2,-dimethy 13.629 0.783 0.539 0.539 12 Decane,2,6,7-trimethyl 15.532 1.891 3.543 3.543 13 1-methyl Naphthalene 21.51 0.23 0.281 0.281 14 3-methyl Hexane 3.649 2.004 1.804 15 3-methy -4-Hendecene 8.809 2.829 2.829 16 1,4-Diethyl Benzene 14.252 0.516 0.516 17 3-methy Indole 29.234 0.89 1.13 18 Pentadecane 20.869 0.628 19 Dioctylmethane 21.963 0.452 Alcohols 20 Ethanol 2.147 2.132 1.932 21 2,3-Butanediol 3.553 7.75 4.563 2.693 1.693 22 Isobutanol 3.697 1.038 1.038 1.038 1.43 23 Benzyl alcohol 9.684 1.372 2.637 2.217 1.217 24 1-octen-3-ol 10.753 2.316 2.56 25 Phenethyl alcohol 11.896 1.84 1.408 1.284 0.944 26 Heptanol 9.367 0.825 2.129 1.129 27 Nonenol 12.436 0.529 2.529 28 Decanol 14.732 1.94 1.94 1.94 29 1-Octen-2-ol 10.543 5.258 4.212 30 Nonanol 12.659 1.692 1.932 31 Undecanol 16.982 0.892 32 2-Nonenol 12.637 1.219 Aldehydes 33 Ethanal 2.275 0.433 34 Phenylacetaldehyde 10.645 2.87 2.87 2.87 2.87 35 Decanal 11.588 3.439 3.439 3.439 3.439 36 Hexanal 6.477 0.823 1.249 1.691 37 Octanal 9.324 0.652 0.652 0.652 38 Nonadienoic Aldehyde 11.615 0.934 39 Heptanal 3.84 0.798 0.798 40 Benzaldehyde 9.657 1.124 1.124 41 2-Nonadienoic Aldehyde 11.615 0.934 0.934 42 Pelargonaldehyde 11.927 0.372 0.372 Continue of table 4

[43] 2-methyl Undecanal 13.095 0.932 0.932 Ketones 44 2-Pentanone 2.286 1.135 2.435 1.527 1.327 45 2-Heptanone 5.313 7.011 9.291 7.284 8.284 46 2-Nonanone 7.483 0.938 1.017 47 2-Undecanone 11.314 0.329 2.923 1.362 1.362 48 2-Tridecanone 14.185 1.036 49 3-Nonanone 7.875 2.197 3.197 Acids 50 Butanoic acid 3.384 4.28 3.86 2.86 2.86 51 Hexanoic acid 8.134 3.96 2.64 3.24 3.24 52 Octanoic acid 13.768 3.18 3.83 3.35 4.35 53 Decanoic Acid 19.386 3.74 3.27 1.75 2.75 Esters 54 Butanoic acid, ethyl ester 3.419 4.896 2.986 2.986 2.48 55 Hexanoic acid,methyl ester 5.615 2.341 2.341 2.341 2.156 56 Butan acid, butyl ester 7.132 0.896 0..936 1.236 1.162 57 Hexanoic acid, ethyl ester 8.423 12.163 9.837 6.217 6.837 58 Fomic acid, octyl ester 10.687 1.32 59 Hexanoic acid, propyl ester 11.292 1.57 60 Butanoic acid, hexyl ester 14.124 1.292 0.792 0.792 61 Octanoic acid，ethylester 14.259 34.583 26.583 14.523 11.524 62 Hexanoic acid, pentyl ester 15.732 0.928 63 Decanoic acid, ethyl ester 19.582 9.287 5.287 2.357 3.287 64 Propionic acid ether 2.634 0.619 0.814 65 Butyric acid methyl ester 3.574 0.893 0.893 1.833 Sulfide 66 Sulfide 0.74 1.37 3.68 5.39 Total 129.043 129.483 121.889 120.938 Tip: The content of volatile compounds in 1g cheese equal μg nonane representation As Fig. 3 and Table 4 shows that no irradiation cheese was isolated and identified a total number of 35 kinds of volatile compounds: 6 kinds of hydrocarbons, 6 alcohols, 3 aldehydes, 5 ketones, 4 acids, 10 ester and sulfide; 1kGy radiation intensity of cheese was isolated and identified a total number of 44 kinds: 12 hydrocarbons, 9 alcohols, 5 aldehydes, 4 ketones, 4 acids, 9 esters and sulfides; 3kGy radiation intensity of cheese was isolated and identified 49 kinds of volatile compounds: 14 hydrocarbons, 9 alcohols, 9 aldehydes, 4 ketones, 4 acids,9 esters and sulfides; 7kGy radiation intensity of cheese was isolated and identified 52 kinds of volatile compounds: 16 hydrocarbons, 10 alcohols, 9 aldehydes, 4 ketones, 4 acids, 8 esters and sulfides. As can be seen from the above chart, esters of radialized cheese significantly reduced, which indicating that the aroma esters significantly reduced; the growth trend of aldehydes, ketones, alcohols is obvious, the carbon number of increasing aldehydes is C6-C9, the total content was 2.5 times than no irradiation; at the same time hydrocarbons are also more significant increased. It is shown on Fig. 4 of further graphic analysis that in all experimental groups, esters are higher than other substances followed by hydrocarbons. Acid is declined. With the increase of irradiation dose, ester is decreased, and the declined trend is more significant; hydrocarbons, alcohols, aldehydes and ketones all increased; but acids decreased. Conclusion Applied on HS-SPME-GC-MS for volatile flavor compounds in different irradiation doses was detected. The type and content of volatile substances after irradiation has more significant changes. The main volatile flavor compounds are alcohols, aldehydes, ketones, esters, benzene material, olefins kind material and volatile organic acids in no irradiation cheese. The volatile substances of rdialized cheese in which plays a major role are Hexanal, heptanone, Butanoic acid, ethyl ester, Phenylacetaldehyde. Esters have a significant decrease in performance of characteristic flavor decreasing; content of aldehydes, ketones, aromatic hydrocarbons and alkyl olefin also increased. Irradiation cause sulfur compounds like sulfur alcohols and sulfur ketone, and the greater radiation dose, the more sulfur compounds are. Reducing radiation dose can be effectively decreased extent of abnormal smell, so the dose should be strictly controlled to ensure the quality of cheese. References