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Flavour Components of new Mudaffara Cheese with Black Pepper
under Different Storage Temperatures
Ahmed M. Bakheit 1, Abu-Elsamh M. Mehriz22
‫المستخلص‬
‫يصنف الجبن المضفر كجبن نصف جاف وهو معروف جيدا في دول الشرق األوسط اال أنه ال‬
‫ في هذه الدراسة تم التعرف على تأثير اضافة الفلفل‬.‫توجد دراسات كافية لخصائص هذا الجبن‬
‫ وذلك عند تخزين الجبن على ح اررة الغرفة وح اررة‬،‫األسود على الجبنة المضفرة من ناحية مواد النكهة‬
‫ بالنسبة لمركبات النكهة الطيارة والموجودة في هذا الجبن فقد تم تحديدها‬.‫الثالجة لمدة شهرين‬
‫ ومن ثم التعرف عليها بالمقارنة بما هو معرف أصالً ومنشور وذلك عن‬GC‫باستخدام جهاز الـ‬
‫ وقد اوضحت النتائج ان مركبات النكهة الطيارة كانت عبارة عن مجموعة من‬. ‫طريق رقم الكوفات‬
‫األلدهيدات والكيتونات واألحماض الدهنية و الكحوالت واالسترات والهيدروكربونات اضافة الى بعض‬
‫المركبات الطيارة األخرى وأن هذه المركبات الطيارة ظهرت بكميات وأنواع أكبر عند التخزين على‬
‫ وعموما فان اضافة التوابل الى الجبن المضفر أدت‬.‫ح اررة الغرفة مقارنة بالتخزين على ح اررة الثالجة‬
.‫الى تحسين خصائصه المختلفة كما أنها قد تضيف قيمة صحية أخرى لهذا المنتج‬
Abstract
Mudaffara cheese is a semi-hard type cheese widely known in some Middle
East countries. Little information is available concerning its properties. The
effect of black pepper on the flavour components of the cheese was studied
during ambient and cold storage. The volatile components in Mudaffara
cheese extract and black pepper powder extract were determined by GC and
identified by matching with mass-spectral library data through Kovat's
indices. . The obtained results indicated that the volatile components in
experimented Mudaffara cheese were aldehydes, ketones, fatty acids, esters,
alcohols, hydrocarbons and miscellaneous compounds. All these
components were detected in higher percentages at room temperature than
refrigerated storage. It can be concluded that spices incorporation improved
the different Mudaffara cheese properties beside their therapeutic functions.
Key words: Mudaffara cheese, black pepper, flavour components; storage
temperature
Introduction
Flavor can refer to a biological perception, such that it is the sensation
produced by a material taken in the mouth (Fisher and scott.1997). It is well
1
Faculty of Agriculture University of Bakht Alruda
2
Faculty of Agriculture, Cairo University
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known that the quality of cheese is determined by its flavor (taste & aroma),
texture, hardness, crumbliness, cohesiveness, stretchability), and appearance
(color, uniformity and presence or absence of mold). The relative
importance of flavor and texture depends on the variety. For some varieties,
such as Mozzarela and Mudaffara which have a very mild flavor , the
textural attributes of meltability and stretchability are paramount, where as
flavor is the most important characteristics ). The technique of detecting
cheese flavors can be achieved by physic- chemical analysis such as (
HPLC, TLC, GC, and electronic nose ) , (Marilley and Casey, 2003). Use of
natural flavoring materials in cheese production is wide spread throughout
the world. Spices and their derivatives are generally used. These ingredients
are generally added after the cured cut and whey drainage. Several workers
on spices have shown that they may be more effective in improving flavor
and preserving the food compared to artificial flavor.
In Sudan, cheese making is based on smell- scale production with
total cheese production of (152.000) tons annually, (F A O, 2003). The
major tradition cheese type is a white cheese in addition to Mudaffara and
mish cheeses which are consumed shortly after manufacturing, (El- Owni
and osman, 2009). Mudaffara cheese is made from row cow's milk or
sheep's milk or a blend of cow's milk or blend of cow's , sheep's an goat's
milk ( Ahmed, 1995). Increasing the demand of Mudaffara cheese in Sudan
and due to its short shelf life at room temperature and mild flavor , so it was
thought worthwhile to manufacture new Mudaffara cheese from pasteurized
milk and try the use of some spices to play two roles as flavor enhancer
and as preservative.
Materials and Methods
Materials:
Cow's milk was obtained from the herd of Faculty of Agriculture,
Cairo University, Giza, Egypt and black pepper (Piper nigrum) was
purchased from the local market, Omdurman, Sudan. Calf rennet powder,
Streptococcus thermophilusand Lactobacillusbulgaricus were obtained from
Chr. Hansen Lab. Copenhagen, Denmark. All reagents were purchased from
Sigma-Aldrich, Chime, Steinheim, Germany.
Methods:
Cheese making:
The plaited pickled cheese (Mudaffara) was manufactured in a way
similar to that applied with Mozzarella cheese according to the method
described by El-Khall (1970) and the black pepper was added with
concentration of 0.5% to the curd after roasted and finely grounded. The
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spicy cheese sample was kept in a pickling solution 8% salt for storage at
refrigerated temperature and 10% salt for storage at room temperature. The
resultant Mudaffara cheese was packaged in glass jars and stored within the
period from mid of May till the end of August for 8 weeks at refrigerated
(7±2ºC) and room (30±2ºC) temperatures. The spicy cheese sample was
analyzed fresh and after 4 and 8 weeks of storage.
1. Extraction of volatile compounds
Cheese sample or black pepper powder was used to
extract its volatile components, according to the method described by lee and
Shibamoto (2001). Cheese sample (250-300g) or black pepper powder (100g)
was subjected to a simultaneous steam distillation (1L of water) for about 4
hrs and solvent (200 ml of dichloromethane) extraction for about 6 hrs.
Thereafter, the dichloromethane extract was dried over anhydrous sodium
sulfate. After the solvent was removed by rotary evaporator, the obtained
concentrates
were
analyzed
using
gas
chromatography.
2. Determination of volatile components by GC
Volatile compounds in cheese extracts and spices powder were identified by
comparison with theKovat’s indices (Adams, 1995). Kovat’s indices were
determined by co-injection of the sample with a solution containing
homologous series of n-alkanes (C6-C26) under the same conditions. The
separated components were identified by matching with NIST mass -spectral
library data, and by comparison of Kovat’s indices with those of authentic
components and with published data (Adams, 1995). The quantitative
determination was carried out based on peak area integration. RI of each
compound was calculated from the standard alkane retention time and the peak
retention time using the following equation:
RI = [Rtx -Rtn /Rtn+1-Rtn] x 100
Where,
RI
= retention indices
Rtx = retention time of sample
Rtn = retention time of n-alkane before peak.
Rtn+1 = retention time of n-alkane after peak.
n
= carbon number of n-alkane before peak.
Results and Discussion
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Volatile components of experimented Mudaffara cheese:
Cheese flavour is a manifestation of complex interaction of volatile
and non –volatile flavour active compounds plus tactual perception.
Numerous agents including lactic acid bacteria produced the flavour
sensation (Olson, 1990).
It is well known that corbonylic compounds namely aldehydes and
ketones play a key role in developing of cheese flavour,(Panseriet al., 2008).
In addition to free fatty acids, esters, hydrocarbons and alcoholic compounds
which may interact with other aroma components and impact desirable
cheese flavour.
Flavouring agents have been used from the earliest times to increase
the attractiveness of foods. Flavourings are the dried and sometimes
powdered forms of spices, herbs, berries, roots and stems of plants. Some of
these volatile substances, such as eugenol and cinnamaldehyde, also produce
a slight pungent sensation via the trigeminal nerves. The hot spices include
chili or red pepper, black pepper and ginger have aromatic characters, but the
pungent sensation in the mouth is overwhelming.
On the basis of the above mentioned background, volatile compounds
in all experimented Mudaffara cheese were determined and the obtained
results were recorded in Tables and Spectrums.
A-Volatile components of spices-free Mudaffara cheese (control):The volatile compounds found in the control cheese (spices-free) are
shown in Tables (1-3) and Spectrums (1-3). The data recorded in Table (1)
showed aldehydes, ketones and fatty acids compounds which were
identified in control cheese during storage for 8 weeks at different
temperatures (30±2 and 7±2ºC). It could be noticed that storage of spices free Mudaffara cheese at room temperature for 8 weeks led to high amount
of 2-4-octadienal (19.14%) which gives sweet flavour as mentioned by Terry
and Heinrich (1997). It was also found that fresh cheese and that one stored
at refrigerated temperature for 4 weeks were aldehydes free. Beyond which
12-methyl tridecanal which imparts a tallawflavor was appeared at both
storage temperatures at the end of the storage period. Similar and other
aldehydes were reported during ripening of different types of cheeses.
Table 1. Relative abundance of aldehydes, ketones and
fatty acids identified in control Mudaffara
cheese during storage for 8 weeks at different
temperatures (30±2 and 7±2ºC).
Storage period (wks)
Compoun
KI
d
0
30± 2
7±2
Flavour
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0
0
C
4
8
C
4
description
*
(*)
8
Terryand
Heirnrich
(1997(-) Not
detected KI:
Kovat index
Aldehydes
2-4- 1111 - 19.
- sweet,
122.3
0.
cooked
octadienal 1575 cucumber
- 14
methyltride
3
3 meat,tallaw
Decanal
- 1.0 soap,orange
canal 1207 2- octenal 1061 - 1.
- 4Green
,peel
valeric 687 - 12- 1.3
- 7Pentanal
697
- 1.
aldehyde
4
- 2.1
Total
- - 1. 22.
Ketones
12 81
97
carvotan 1304 - 2,
- 4methyl 866 0. 94- Camphor
acetone
musk 1977 21- 0.
- butanone
Nonenone
1076
2.
- pungent,
ketone
24
(E)- 1321 - 83
0.
- - mushroom
Coconut
acetyloxy- 1339 - 27
2.
- Caramel
oaklactone
dimethyl 2196 - 09
catalpalact
0.
- furanone
Hexanone
- - grape ,ether
one 111 - 26- 10.
mercapto 944 black
- 06- 6.2 methyl
currant
2
4-methyl1.
Ketone
pentanone 837 3- pentan1
- 0.5
nut- fruit
- 2-one
hepta 1129 Total
0. 8. 10. 6.2 1.5
lactone
Fatty acids
21 63 06
2 60
butyric 819 - 3.7
- 5- rancid
,
Total
- 3.7
- acid
cheese
1
Table. 2. Relative abundance
1 of hydrocarbon and esters identified in
control Mudaffara cheese during storage for 8 weeks at different
temperatures (30±2and 7±2ºC
Storage period (wks)
Flavour
30± 20C
7 ± 20C
Compound
description(*)
KI
0
4
8
4
8
Hydrocarbons
methyl–P-xylene
945
-
7.42
-
-
-
Plastic
-selinene
- pinene
- guaiene
-phellandrene
1455
939
1453
1035
-
1.62
-
0.59
0.93
-
1.47
1.01
-
Wood
pine, turpentine
wood, balsamic
Mint
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camphene
954
-
-
-
-
1,58
Camphor
4-acetyl toluene
1191
-
-
-
-
3.32
-bitteryalmo
Total
9.04
1.52
2.48
4.90
Esters
octyl acetate 1149
- 0.20
Fruit
(z)-3-hexenyl-21191
herb,sweet
9.07
methyl
dihydraterpinyl
2.45
pine , citrus
butanoate 1298
methyl
1.98
honey,flower
acetate 1337
ethyl
anthranilate
968
5.01
Fruit
isohexanoate
methyl 1225
- 14.54
Coconut
diethylnonanoate
malonate 1228
8.52
Apple
nonyl acetate 1303
3.85
0.61
fruit ,sweet
benzyl butanoate 1335
1.52
Plum
bornyl benzoate 1765
0.17
0.17
pine, balsamic
methyl butyrate
721 99.79
- 79.29
benzyl salicylate 1863
0.47
Total
99.79 0.20 13.50 33.61 80.54
* Terry and Heinrich (1997) (-) Not detected KI: Kovat index
Table. 3.
Relative abundance of alcohols and miscellaneous
compound identified in control Mudaffaracheese during storage for 8
weeks at different temperature (30±2 and 7±2ºC) .
Storage period(wks)
30± 20C
7 ± 2ºC
Compound
Flavour
KI 0
4
8
4
8 Description(*)
Alcohols
hexanol 870 - 0.15
1-(methythio) 843 - 0.35
thiamin
ethanethiol
octenol 982 - 8.96
mushroom
(z)-3-hexenol 857 - 1.48
grass
1,5-octadien-3-ol 988 - 18.42
earth, herb
furaneol 1064 - 4.58
caramel
(E)- carveol 1217 - 6.04
- 3.67
caraway,
tertradecanol 2118 - 11.01
coconut
solvent
1-hexenol 789 - 0.43
green
ethoxy propanol 832 - 0.45
fruit
octanol 1072 - 2.08
burnt
butanediol 805 - 0.87
fruit, onion
1- octen-3-ol 941 - 0.84
spicy, dirty
artemisia alcohol 1084 - 1.46
herb
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- 0.36
herb, wood
 -cadinol 1676 piperitol 1206 - 37.13
- 42.84
patchouli alcohol 1226 - 11.04
Total
- - 57.63 41.62 46.00 7.20
Miscellaneous
thiophane 801 - 0.97
cabbage
methyl 998 - 0.92
- 0.70
sulfur
butyl
1175
0.82
1.19
carrot,
earth
dithiolane
furfuryl
methyl
1229
7.08
smoke
methoxypyrazine
(methyl 1116 - 2.63
mint
disulphide
methyl
1172
0.62
thiamin,
meat
butenyl)- methyl
acetyldithiofurane
thiazoline 1105 - 9.96
roast
furan 1173 (E) – linalool
- 0.46
flower
(-)-cis
–roseoxide 1117 - 13.31
Total
23.19
3.25
11.85
0.46
oxide
(*) Terry and Heinrich (1997). (-): Not detected
KI: Kovat index
Spectrum 1. GC-chromatogram for volatile compounds of fresh spices- free
(control) Mudaffara cheese
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)a(
(b)
Spectrum 3. GC-chromatograms for volatile compounds of spices free (control)
(b)
Mudaffara cheese, (a): after 4 weeks and (b): after 8 weeks of
Spectrum
3. GC-chromatograms
for volatile compounds of spices free
storage
at room temperature
(control) Mudaffara cheese, (a): after 4 weeks
at 4ºC or 12-16ºC by DiCagnoet al. (2003) who reported that octadecanal
was one of the main aldehydes found after 10 month in Fiore Sardo and
Pecorino Romano Italian cheeses, stored at 4 ºC.. Moreover, Kaminarideset
al. (2007) reported that heptanal was one of the main aldehydes found after
45 days in Halloumi cheese stored at 4ºC. It was found that 3-methyl
butanal, heptanal and nonanal with green, oily and citrus flavour
respectively are the main aldehydes components in soft cheeses (Sophite and
Gilles, 1999).
Gruyere and Parmesan cheeses, with a high occurrence of lipolysis
contained relatively high concentration of linear aldehydes. They are
characterized by greengrass-like and herbaceous aroma (Moioet al., 1993b).
Dunn and Lindsay (1985) reported that 2-methyl propanal, 2-methyl butanal
and 3-methyl butanal detected in cheddar cheese were produced from valine,
isoleucine, and leucine respectively and they were responsible for unclean
and harsh flavours.
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In general it was clear that total aldehydes in control Mudaffara
cheese were increased by prolonging storage period to reach 22.8% and
2.94% at room and refrigerated temperature respectively at the end of
storage period (8 wks).
It was previously reported that the concentration of ketones in cheese
depends on the amount and composition of fat in original milk and their
appearance is related to the micro flora lipolysis action in cheese (Banks et
al., 1992). Moreover, Moioet al. (1993b) reported that, ketones are present
in smaller amount in cows' milk cheese compared to that made of water
buffaloes milk. Methyl ketones, together with their reduction products are
considered the most important compounds for the aroma of most semi-hard
cheeses (Gomez-Ruiz et al., 2002). Concerning ketones in control
Mudaffara cheese (Table 1), it could be noticed that the only ketone found
with fresh cheese and disappeared along the storage period was the methyl
butanone (0.21%) which imparts camphor flavour, while stored Mudaffara
cheese at room temperature for 8 weeks contained high amount of hexanone
(10.1%) which imparts ether flavor. It was found that Carvotan acetone was
the second ketone (2.9%) appeared after 4 weeks of storage only at room
temperature. It could also be observed that control Mudaffara cheese stored
at
refrigerated
temperature
contained
high
amount
of
mercaptomethylpentanone (6.22%) followed by 4-methyl-3-pentan-2-one
after 4 and 8 weeks of storage period imparting black currant and ketone
flavours respectively.
In general, the ketones compounds at room temperature increased
with prolonging storage period reaching 10.1% while at refrigerated
temperature the amount of ketones decreased.
Similarly but not identically Barron et al. (2007) found hexanone after
2 month in Idiazabal cheese manufactured from pasteurized milk and stored
at 10 ºC, while raw milk Idiazabal cheese was free. Acetone was also
detected in Halloumi cheese at cold storage temperature (Kaminarideset al.,
2007).
Fatty acids originate mainly from the hydrolysis of triacylglycerols
(Careriet al., 1994) .preiningeret al. (1996) reported that, long-chain fatty
acids (>12 carbon atoms) play a minor role in the flavor because of their
relatively high perception threshold.
As shown in Table (1) butyric acid which imparts rancid flavour, was
the only fatty acid found in control Mudaffara cheese. It appeared at the end
of the storage period (8 weeks) at room temperature. Fresh and refrigerated
cheeses were free from this compound. The butyric acid could be due to the
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presence of diversified flora (Fodaet al., 2008); Panseriet al. (2008) reported
that butanoic, pentanoic and hexanoic acids with cheesy, sweaty and sour
flavor respectively, were the most abundant free fatty acids extracted in
Bitto cheeses.
Table (2) shows the hydrocarbons and esters compounds which
identified in control Mudaffara cheese during storage for 8 weeks at
different temperatures (30 and 7±2ºC). It could be noticed that, fresh cheese
was free from hydrocarbons. Upon storage at room temperature control
cheese was found to contain methyl-P-xylene (7.4%) and α-guaiene (0.93%)
which imparts plastic and balsamic flavors after 4 and 8 weeks
respectively.While at refrigerated temperature -selinene (1.47%) and 4acetyl toluene (3.3%) with woody and bitteryflavors appeared after 4 and 8
weeks of storage respectively. The obtained results are in line with that
ofPanseriet al. (2008) who reported that, xylenes were present in great
quantity after 70 days in Bitto cheese stored at 16ºC. It is worthy to note that
Panseriet al. (2008) have reported that the great quantity of hydrocarbons in
Bitto cheese seem to arise from the degradation of plant materials.
In general, no hydrocarbon was recorded with the fresh control
Mudaffara cheese and the total hydrocarbon was decreased at room
temperature, while it was increased at refrigerated temperature
Regarding esters, in control Mudaffara cheese (Table 2) it could be
seen that fresh control Mudaffara cheese contained high amount of methyl
butyrate (99.8%) while that stored for 8 weeks at room temperature
contained (z)-3-hexenyl-2-methyl butanoate (9.1%) which imparts sweet
flavour. Cheeses stored at cold temperature contained high amount of bornyl
benzoate (33.4%) and methyl butyrate (79.3%) which appeared after 4 and 8
weeks of storage respectively. This is in line with the data obtained by
Kaminarideset al., (2007) who indicated that methyl butanoate was detected
with high amount in Halloumi cheese stored for 45 days at cold temperature.
In general, total amount of esters in the control Mudaffara cheese
recorded high percentage (99.8%) with fresh cheese then decreased to reach
13.5% and 8.5% at the end of the storage period for 8 weeks at both room
and refrigerated temperatures respectively.
It is worthy to mention that Castillo et al. (2007) have pointed out that
esters could be considered as key constituents of the aroma of cheese
varieties, providing fruity notes that minimize the strong aroma produced by
free fatty acids. Moreover, it was observed that the presence of esters during
cheese ripening has been related to esterase activity by lactic acid bacteria
(Moio and Addeo, 1998).
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Table (3) shows the alcohols and miscellaneous compounds which
identified in control Mudaffara cheese during storage for 8 weeks at
different temperatures (30±2ºC and 7±2 ºC). It could be noticed that, fresh
cheese was free from alcohols, while stored Mudaffara cheese at room
temperature contained high amount of piperitol (37.1%) after 4 weeks and 1,
5-octadien-3-ol (18.4%) at the end of the storage period (8weeks). Stored
control Mudaffara cheese at refrigerated temperature also contained high
amount of piperitol (42.8%) after 4 weeks while after 8 weeks (E)-carveol
alcohol (3.7%) was appeared. Several researchers have found alcohols in
different varieties of cheese. Fodaet al. (2008) found that, octadecadien-1-ol
was existed in white soft control cheese with higher concentration than in
herby white soft cheese, while the pentan-2-ol in herby cheese was higher
than in the control one. Ethanol was the principal alcohol found in Halloumi
and other brine cheeses as mentioned by Kondyliet al. (2003). The
concentration of ethanol in Halloumi cheese is probably due to the native
microflora initially present in raw milk (Ortigosaet al., 2001).
In general, high total amount of alcohols was recorded after 4 weeks
of storage reaching 57.6% and 46.0% at room and refrigerated temperature
respectively. Piperitol was the highest alcohol observed after 4 weeks with
both storage temperatures.
Concerning miscellaneous compounds, it could be noticed that, fresh
Mudaffara cheese was free from the miscellaneous compounds. While stored
cheese at room temperature after 4 weeks contained high amount of cis-roseoxide (13.3%) followed by furfuryl methyl disulphide (7.1%) which imparts
smoke flavour (Table 3). Further the (methyl butenyl)-methyl furan (2.6%)
was recorded after 8 weeks. Upon storage at refrigerated temperature, acetyl
thiazoline (9.6%) with a roast flavor was recorded after 4 weeks, while (E)linalool oxide (0.46%) with a flower flavor was observed after 8 week
(Table.3).
b.Volatile components in black pepper powder and black peppercontaining Mudaffara cheese
Volatile compounds in black pepper powder and black pepper
Mudaffara cheese are shown in Tables (4-8) and spectrums (4-6).
It could be seen that many aldehydes were appeared in the black
pepper powder and the highest amount (2.99%) was recorded by (E, Z)-2, 4nonadienal, which imparts pungent flavour (Table. 4). Heptenal which
imparts fat flavour was the only aldehydes found in fresh black pepper
Mudaffara cheese (1.1%). Stored Mudaffara cheese at room temperature
after 4 weeks contained high amount of 3,6-nonadienal (15.6%) which
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imparts fat flavour, while (Z)-4-decenal which imparts must flavour
appeared at the end of storage period (8wks). Upon storage at refrigerated
temperature, nonanal (8.6%) imparts citrus flavour.
Table 4.Relative abundance of aldehydes and ketones identified in black pepper powder and black pepper Mudaffara cheese
during storage for 8 weeks at different temperatures (30±2 and 7±2ºC).
Storage period (wks)
Black
30 ± 2C0
7 ± 2C0
pepper
Compound
KI
Flavour description(*)
powder
0
4
8
4
8
Aldehydes
Heptenal
2- hexanal
958
856
0.47
1.13
-
-
-
-
-
fat , almond
Fat
910
1.92
-
-
0.35
-
-
Green
2-octenal
1061
0.88
-
-
-
-
-
Green
(E,Z).2,4-nonadienal
1196
2.99
-
-
-
-
-
pungent, geranium
perilla aldehyde
1270
2.01
-
-
-
-
-
Spice
epoxy-2- nonenal
1278
0.11
-
-
-
-
-
Metal
epoxy-2- decenal
1380
0.24
-
-
-
-
-
metal , green
3,6- nonadienal
Safranal
1099
1300
-
-
15.60
3.07
3.55
-
-
Fat
herb, sweat
12-methyl tridecanal
1576
-
-
0.62
1.41
-
-
cooked meat,sweat
Nonanal
(Z).4- decenal
1103
1200
-
-
-
20.13
8.6
-
-
citrus, green
epoxy-2- nonenal
1459
-
-
-
-
1.64
-
-
8.62
1.13
19.3
25.09
10.24
28.88
Hexenone
775
-
1.46
-
-
-
-
Cooked vegetable
1,5-octadienone
990
-
1.4
-
-
-
-
Earth ,must
(E)--damascone
1414
-
0.97
-
-
-
-
Apple
geranyl acetone
Undecanone
1449
1296
0.90
1.32
-
-
-
-
-
Magnolia,green
Fresh,green
974
-
-
16.34
-
-
-
Pepper,mushroom
1061
-
-
4.94
2.25
-
-
Green,herb
hydroxypentanone
822
-
-
-
0.67
-
-
Earth
mercaptomethylpentanone
943
-
-
-
-
-
5.87
2,4-hexadienal
Total
green , must
-
Ketones
methyl-isohexenel ketone
artemisiaketone
Blackcurrant
Pulegone
1237
1.78
catalapalactone
2197
18.30
Total
0.90
5.15
21.28
23.00
5.87
Terry and Heinrich (1997), (-) Not detected.,
KI: Kovat i
Table 5. Relative abundance of esters and fatty acids identified in black pepper powder and black pepper Mudaffara cheese
during storage for 8 weeks at different temperatures (30±2and 7±2ºC).
Storage period (wks)
Black
30 ± 20C
7 ± 20C
KI
pepper
Flavour
powder
0
4
8
4
8 description(*)
Compound
Esters
Methyl methypropanoate
684
4.37
- Flower
ethyl phenyl acetate
1252
1.08
- Fruit
hexyl hexanoate
1397
0.47
- Peach
297
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ethyl hexanoate
1002
0.31
- apple, peel,
ethyl undecanoate
1306
0.41
- pungent
methyl decanoate
1324
0.11
- Wine
methyl butanoate
722
3.92
51.78
- fruit ,ether
benzyl butanoate
1335
0.96
- Plum
ethyl isohexanoate
968
4.64
- Fruit
ethyl octnoate
1168
12.72
- fruit fat
linalylformate
1222
12.88
8.28
- citrus,
nonyl acetate
1302
2.36
- sweat , fruit
isopropyl benizoate
1568
0.25
- sweat , fruit
ethylpropionate
714
0.22
- Fruit
ethyhydroxyhexanoate
1329
0.14
0.174.95 Fresh
Total
0.97
5.92
4.88
13.10
80.20
4.95
Fatty acid
methyl butric acid
874
2.84
- cheese ,sweat
Total
2.84
Table 6. Relative abundance of alcohols identified in black pepper powder and black pepper Mudaffara cheese during storage
for 8 weeks at different temperatures (30±2 and 7±2ºC).
Storage period (wks)
Black
Terry and Heinrich (1997), (-) Not detected.
,
KI: Kovat index
Compound
KI
pepper
30 ± 20C
7 ± 20C Flavour
powder
0
4
8
4
8 description(*)
Alcohols
Pentanol
758
3.43
- Fruit
(Z)-2-Penten -1-ol
767
1.52
- green, plastic
cooked
1-(methythio)ethanethio
843
3.11
vegetable
methyl furanthiol
868
- Meat
8.52
Styrene glycol
1389
0.96
- Sweat
3- mercaptohexanol
1527
6.84
- Sulphur
wood,
Guaiol
1590
2.22
balsamic
2, pentanol
950
8.50
- Green
mercapto methyl butanol
971
0.25
- meat broth
1,5-octadien -3-ol
987
0.18
- earth ,herb
burnt ,
Octanol
1072
0.43
chemical
ethyl phenol
1169
2.31
- Must
(z) – piperitol
1220
13.85
17.08
14.80 Herb
Chavicol
1251
- phenol ,
33.96
Sulfurol
1257
14.86
- Sulphur
4-ethyl guaiacol
1286
- Spice
Butanediol
805
1.23
0.89
- fresh , onion
1-octen -3- ol
942
3.22
1.20
phenyl ethyl thiol
1175
1.71
- Rubber
Carveol
1197
- Caraway
29.47
Furaneol
1063
0.85
- Caramel
dihydrolinalool
1052
0.11
- Wood
Pinenol
1123
- Dust
14.23
1so pentyl alcohol
730
2.53
Total
74.4
26.60
52.71
15.23
2.05
17.33
Terry and Heinrich (1997), (-) Not detected.KI: Kovat index
Table 7. Relative abundance of hydrocarbons identified in black pepper powder and black pepper Mudaffara cheese during
storage for 8 weeks at different temperatures (30±2and 7±2ºC).
Storage period (wks)
Compound
KI
Black
pepper
powder
30 ± 2C0
0
4
Hydrocarbons
298
8
7 ± 2C0
4
8
Flavour
description(*)
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-elemene
1426
-
1.01
-
-
-
-
green, wood
Isocaryophyllene
1438
-
1.12
-
-
-
-
Wood
 - cadinene
1520
-
4.01
-
-
-
-
thyme, wood
.esquiphellandrene
1559
0.07
-
-
-
-
-
Wood
P-Methoxystyrene
1338
-
-
-
-
2.12
-
Sweat
- bourbanene
1417
-
-
-
-
0.37
-
Herb
- guaiene
1453
-
-
-
-
0.45
-
wood,
-selinene
1454
-
-
-
0.93
-
-
Wood
Norbornene
746
-
1.94
-
-
-
-
-
Salvene
864
1.33
-
-
-
-
-
1.40
8.08
0.93
2.94
Total
-
Terry and Heinrich (1997),(-) Not detected, KI: Kovat index
Table 8.Relative abundance of miscellaneous compounds identified in black pepper powder and black pepper Mudaffara
cheese during storage for 8 weeks at different temperatures (30±2 and 7±2ºC).
Storage period (wks)
Compound
KI
Black
paper
powder
30± 20C
7± 20C
Flavour
description(*)
0
4
8
4
8
Miscellaneous
acetyl thiophene
1090
-
12.34
-
-
-
-
Sulphur
linalool oxide
1211
-
7.88
-
-
-
-
wood, flower
p.menthanddienhydroperoxide
1327
-
0.87
-
-
-
-
Turpentine
vanillin
1391
0.10
-
-
-
-
-
299
-
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1.47
-
-
coumarin
1439
-
-
-
myristicin
1533
-
4.42
-
-
-
-
spice ,balsamic
bis(2-methyl-3furyl)disulphide
1541
-
16.62
-
-
-
-
roasted meat
caryophellene oxide
1573
-
2.22
-
-
-
-
spice, herb,
sweat
906
6.39
-
-
-
-
Wood
butylmethoxypyrazine
1174
-
-
-
-
0.84
-
carrot, earth
cis-linalool pyran oxide
1402
-
-
-
-
0.25
-
citrus, green
thiophane
802
-
-
-
0.93
-
-
Cabbage
- thujene
938
-
-
-
3.08
-
-
wood , herb
2-formyl thiophene
996
-
-
-
14.65
-
-
Sulphur
methyl.(methyl
dithio)furan
1170
-
-
-
0.38
-
-
cooked meat
4- hexanolide
1323
-
-
-
0.12
-
-
coumarin,
sweat
Erucin
1447
-
-
-
0.14
-
-
Cabbage
827
-
-
-
-
-
3.27
2154
-
-
-
-
-
39.70
7.96
44.36
19.30
1.38
42.97
ethylpyrazine
methyl pyrazine
incensole
Total
Terry and Heinrich (1997),
(-) Not detected
,
KI: Kovatinde
300
-
-
-
-
932
thujene
0.29
green, sweat
Wood
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(a
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(b)
Spectrum 4. GC-chromatograms for volatile compounds of (a) black pepper
powder and (b): fresh black pepper Mudaffara cheese.
(a)
(b)
Spectrum 5: GC-chromatograms for volatile compounds of black pepper
Spectrum 5:Mudaffara
GC-chromatograms
for volatile compounds of black
cheese (a): after 4 weeks and (b): after 8 weeks of
pepper Mudaffara cheese (a): after 4 weeks and (b):
storage at refrigerated temperature.
after 8 weeks of storage at refrigerated temperature.
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(a)
(b)
Spectrum 6. GC-chromatograms for volatile compounds of black pepper
Mudaffara cheese (a): after 4 weeks and (b): after 8 weeks of
storage at room temperature.
(b)
Spectrum 6. GC-chromatograms for volatile compounds of black pepper
Mudaffara cheese (a): after 4 weeks and (b): after 8 weeks of
storage at room temperature.
In general total aldehydes in black pepper Mudaffara cheese increased along
with prolonging storage period reaching 25.1% and28.9% at the end of the
storage period at room and refrigerated temperature respectively.
Panseriet al. (2008) found that 2,4-heptadienal and 2,4-decadienal with nutty
and fatty flavor respectively were the main aldehydes components in Bitto
cheese stored at 16oC for 70 days. Furthermore,Molimard and Spinnler
(1996) previously mentioned that nonanal may play an important role in
Minas cheese aroma stored at 12oC for 30 days and it has an aromatic note
resembling orange. Regarding ketonic compound, undecanone with fewer
amounts (0.9%) which imparts green flavor was the only ketone appeared
with the black pepper powder (Table 4), while hexenone (1.46%) with
cooked vegetable flavor was the main ketone detected in fresh black pepper
Mudaffara cheese.
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Data presented in Table (4) also showed that stored black pepper
Mudaffara cheese at room temperature after 4 weeks contained high amount
of methyl-isohexenel ketone (16.3%) which imparts pepper flavor and
catalapalactone (18.3%) which appeared at the end of storage period (8
weeks). Upon storage at refrigerated temperature, no ketones detected after 4
weeks while mercapto methyl pentanone (5.87%) was the only ketone
compound detected after 8 weeks of storage.
In general, the total ketones at room temperature increased with
prolonging storage period reaching 23% at the end of the storage period
while at refrigerated temperature it was fluctuated reaching 5.9% at the end
of the storage period.
These results are partially in line with Gomez-Ruiz et al. (2002) who
reported that methyl ketones together with their reduction products are
considered the most important compounds for the aroma of most semi hard
cheese varieties.
Table (5) presented the esters and fatty acids which identified in black
pepper powder and black pepper Mudaffara cheese during storage for 8
weeks at different temperatures (30±2 and 7±2ºC). It could be observed that
black pepper powder contained many esters. The main ester was ethyl
undecanoate (0.4% as the highest amount) which imparts a pungent flavor as
mentioned by Terry and Heinrich (1997).
Fresh black pepper Mudaffara cheese contained some esters; the
highest amount (4.4%) was recorded by methyl propanoate which imparts
flower flavour. Room temperature stored black pepper Mudaffara cheese
contained methyl butanoate (3.9%) after 4 weeks, which imparts fruit flavor
and linalylformate (12.9%) which imparts coriander flavor after 8 weeks of
storage. Upon storage at refrigerated temperature, methyl butanoate of
highest percentage (51.8%) which imparts fruit flavor appeared after 4
weeks while ethyl hydroxyl hexanoate (4.9%) which imparts fresh flavor
was the only ester appeared after 8 weeks of storage.
In general, the high total amount of esters at room temperature
(4.88%) was much lower than that of its correspondence at refrigerated
temperature (80.2%) which was recorded after 4 weeks of storage. The
obtained results are in partial accordance with Fodaet al. (2008) who found
that the main ester in thyme white soft cheese was the propionate which
increased with prolonging storage period at cold temperature.
Concerning the fatty acids, methyl butric acid (2.8%) was the only
fatty acid which could be seen with fresh black pepper Mudaffara cheese.
No fatty acids could be detected with stored cheeses. These results are in
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partial agreement withRychlik and Bosset (2001a) who found that the
sweaty flavor of Gruyere cheese is due to butric acid and 2-3-methyl butyric
acid.
Data recorded in Table (6) showed the alcohols which identified in
black pepper powder and black pepper Mudaffara cheese during storage for
8 weeks at different temperatures (30 and 7±2ºC). The obtained results
indicated that a lot of alcoholic compounds were found in the black pepper
powder, it contained high amount of chavicol (34%) which imparts phenol
flavor as mentioned by Terry and Heinrich (1997).
Fresh black pepper cheese contained many alcohols among them the
highest was methyl furanthiol (8.5%) which imparts meat flavor. Stored
black pepper Mudaffara cheese at room temperature after 4 weeks contained
high amount of carveol (29.5%) which imparts caraway flavor, while
pinenol (14.2%) which imparts wood flavor appeared after 8 weeks of
storage.
Upon storage at refrigerated temperature, 1-octen-3-ol (1.2%)
constituting the highest alcohol compound appeared after 4 weeks while (Z)piperitol (14.8%) which imparts herby flavor appeared after 8 weeks of
storage.
In general, black pepper powder was found to contain higher amount
of alcohols (7.4%) compared to other volatile components. It could also be
observed that the high total alcoholic compounds at room temperature were
recorded after 4 weeks (52.7%), while at refrigerated temperature only
(17.3%) alcoholic compounds were identified at the end of storage period as
shown in Table (6).
It is important to state that the type of alcohol present in cheese
depends on type of cheese and it's ripening conditions. For example, Fodaet
al. (2008) who studied the volatiles of herby soft cheese reported that
octadecadien-1-ol can be found in control cheese more than in herby cheeses
while pentan-2-ol was found in high amount in herby cheeses more than in
control one.
Table (7) indicated the hydrocarbons identified in black pepper
powder and black pepper Mudaffara cheese during storage for 8 weeks at
different temperatures (30±2 and 7±2ºC). It could be noticed that only two
hydrocarbons were recorded with black pepper powder. Salvene was found
in black pepper powder as a dominating hydrocarbon (1.3%).
Fresh cheese contained four hydrocarbons. The most predominant one
was γ-cadinene (4.01%) which imparts thyme flavour.
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Stored black pepper Mudaffara cheese at room temperature was free
from hydrocarbons up to 4 weeks, and then only γ-selinene (0.9%) which
imparts wood flavor was observed at the end of storage period (8 weeks).
Upon storage at refrigerated temperature, P-methoxystrene (2.1%) which
imparts sweet flavor was appeared at 4 weeks while at 8 weeks of storage no
hydrocarbons could be seen.
In general, fresh black pepper Mudaffara cheese contained higher
amount of hydrocarbon (8.1%) than the stored one. At room temperature, the
high total amount of hydrocarbon was recorded at the end of the storage
period, while at refrigerated temperature it was recorded at 4 weeks of
storage.
As previously mentioned, the type of hydrocarbons exist in cheese
are dependent upon type of cheese and curing conditions, Berardet al. (2007)
reported that, p-xylene,  -Pinene and camphene were the main
hydrocarbons detected in Fontina cheese stored at 12oC.
Table (8) shows the miscellaneous compounds identified in black
pepper powder and black pepper Mudaffara cheese during storage for 8
weeks at different temperatures (30±2 and 7±2ºC). It could be noticed that,
the main miscellaneous compound in black pepper powder was ethyl
pyrazine which constitute 6.39% and imparts wood flavor as mentioned by
Terry and Heinrich (1997).
Fresh cheese contained six miscellaneous compounds. The
predominant was bis (2-methyl-3-furyl) disulphide (16.6%) which imparts
roasted meat flavor. Stored black pepper Mudaffara cheese at room
temperature contained no miscellaneous compounds at 4 weeks while 2formylthiophene which imparts sulfurflavor appeared at 8 weeks of storage.
Upon storage at refrigerated temperature, butyl methoxypyrazine
(0.8%) which imparts carrot flavor appeared at 4 weeks while incesole
(39.7%) which imparts popcorn flavor appeared at 8 weeks of storage.
In general, the highest amount of miscellaneous compounds (44.4%)
was recorded in fresh black pepper Mudaffara cheese, while the stored
cheeses contained high amount of miscellaneous compounds at the end of
the storage period (8 weeks) reaching 19.3 and 42.9% at room and
refrigerated temperature respectively.
Conclusion:
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It is well known that Mudaffara cheese produced in Middle East
countries are kept in olive oils or salted whey till used, consequently changes
in its functional properties are occurred. Therefore it was thought
worthwhile to investigate the effect of spices incorporation during
manufacture on its flavor components throughout storage for 8 weeks in
salted whey at 30±2 or 7±2 ºC The volatile components detected in different
treatments were aldehydes, ketons, fatty acids, esters, alcohols,
hydrocarbons and miscellaneous components. All these components were
detected in higher percentages at room temperature than at refrigerated one .
The highest ketons were detected with black pepper cheese. While the
control Mudaffara cheese recorded the highest percentage of esters and
alcohols when fresh and at 4 weeks of storage respectively. It can also be
concluded that, cheese off-flavors
arisefrom a disprotionally high
concentration of certain compounds or groups of compounds. For example
bitterness is due mainly to hydrophobic peptides rancidity to fatty acids, and
fruitiness to esters.
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