USE OF SMART NOSE AND GC/MS/O ANALYSIS TO DEFINE VOLATILE FINGERPRINT OF A GOATSKIN BAG CHEESE “BOUHEZZA”

Authors

  • Ouarda Aissaoui Zitoun-Hamama Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, Algeria
  • Stefania Carpino 2 CoRFiLaC, Regione Siciliana, s.p. 25 km 5 Ragusa Mare, 97100 Ragusa, Italy
  • Teresa Rapisarda 2 CoRFiLaC, Regione Siciliana, s.p. 25 km 5 Ragusa Mare, 97100 Ragusa, Italy
  • Giovanni Belvedere 2 CoRFiLaC, Regione Siciliana, s.p. 25 km 5 Ragusa Mare, 97100 Ragusa, Italy,
  • Giuseppe Licitra 3 D.I.S.P.A., University of Catania, via Val di Savoia 5, 95123 Catania, Italy
  • Mohammed Nasser Eddine Zidoune Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, Algeria

DOI:

https://doi.org/10.9755/ejfa.2016-02-184

Keywords:

Bouhezza cheese, Goatskin bag, SMart Nose, Olfactometry, Volatile profile

Abstract

Bouhezza is an Algerian ripened cheese manufactured specifically in a goatskin bag with “Lben”, salt and raw milk for several weeks.
The aim of this study was to characterize the unknown aromatic profile of the Bouhezza using SMart Nose, gas chromatography/mass
spectrometry (GC/MS) and GC/MS/Olfactometry. In a first step, four farmhouse Bouhezza cheeses were analyzed by SMart Nose and by
GC/MS to investigate volatile profile at 75 and 150 ripening days. In a second step, two Bouhezza cheeses produced under controlled
conditions according to the traditional process were analyzed during manufacturing-ripening by GC/MS/Olfactometry, to detect odor active
compounds changes. Results showed higher variability of volatiles in cheeses at 75 days ripening compared to 150 days. Farmhouse and
experimental cheeses showed esters the most abundant volatile compounds detected with GC/MS and GC/MS/Olfactometry. Ten odor
active compounds were common between cheeses whatever is the origin or the age. These compounds can be considered as marker of
the aromatic profile of Bouhezza cheese, not yet established

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Published

2016-09-16

How to Cite

Zitoun-Hamama, O. A., S. Carpino, T. Rapisarda, G. Belvedere, G. Licitra, and M. N. E. Zidoune. “USE OF SMART NOSE AND GC/MS/O ANALYSIS TO DEFINE VOLATILE FINGERPRINT OF A GOATSKIN BAG CHEESE ‘BOUHEZZA’”. Emirates Journal of Food and Agriculture, vol. 28, no. 11, Sept. 2016, pp. 746-54, doi:10.9755/ejfa.2016-02-184.

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Regular Articles