Maykop, Maykop, Russian Federation
employee
Voronezh
from 01.01.2023 to 01.01.2024
Maykop, Maykop, Russian Federation
employee
Maykop
VAK Russia 4.1.1
VAK Russia 4.1.2
VAK Russia 4.1.3
VAK Russia 4.1.4
VAK Russia 4.1.5
VAK Russia 4.2.1
VAK Russia 4.2.2
VAK Russia 4.2.3
VAK Russia 4.2.4
VAK Russia 4.2.5
VAK Russia 4.3.3
VAK Russia 4.3.5
UDC 637.3.05
CSCSTI 65.63
Russian Classification of Professions by Education 19.04.05
Russian Library and Bibliographic Classification 36
Russian Trade and Bibliographic Classification 50
The aim of the study is to sensorimetrically evaluate the aroma of Adyghe cheese (soft, smoked, and hard) and determine the effect of an edible pectin coating on aroma preservation in each sample. The objects of the study were samples of Adyghe cheese (soft – control, smoked, hard, soft in a pectin coating, soft in a pectin coating with spices, smoked in a pectin coating with spices (samples 1–6, respectively)). The study was conducted according to generally accepted standard methods in the laboratory of modern analytical methods at VSUIT and SNT LLC (Voronezh). Instrumental evaluation of the odor of the presented samples was carried out on a MAG-8 laboratory gas analyzer with the "electronic nose" methodology (made in Russia) based on 8 sensors. A comprehensive analysis of the influence of recipe parameters and process modes on the formation of the profile of volatile aromatic compounds in Adyghe cheese was carried out. Soft cheese contains more water (19.12 %) and acids (23.04 %), but fewer aromatic substances (7.35 %). Hard cheese contains more ketones (19.64 %) and amines (7.14; 7.74 %). Smoked cheese is similar to hard cheese in aldehyde content (20.10 %) but lower in ketones (16.18 %). Its aroma (8.33%) is more pronounced, and it intensifies with the addition of pectin and spices (10.40 %). Soft cheese in a pectin casing has the highest acidity (23.20 %) and aromatics (10.82 %); the addition of spices increases the ketone content (19.37 %), which collectively improves aroma perception. Pectin's role as a barrier, delaying the release of key VOC groups (ketones, alcohols) and prolonging aroma retention, has been substantiated. Spices alter the aroma, adding spicy and aromatic notes that can either mask or complement the original cheese aroma.
sensorometric characteristics, Adyghe cheese, pectin substances, pectin coating, spices, electronic nose, sensors
1. Lima C, Becker J, Steinbach J, et al. Understanding the sensory profile of cheese ripeness description by trained and untrained assessors. Food Science and Technology. 2022;42(4):e9922. DOI:https://doi.org/10.1590/fst.09922.
2. Hatko ZN, Kudajnetova SK, Gasheva MA, et al. Issledovanie belkovogo i lipidnogo sostava myagkih kopchenyh syrov. Bulletin of KSAU. 2024;12:179-186. DOI:https://doi.org/10.36718/1819-4036-2024-12-179-186.
3. Hatko ZN, Kudajnetova SK. Adygejskij syr: unikal'nye svojstva i novye vozmozhnosti. Majkop: IP Magarin O.G.; 2023. 136 p.
4. Bertuzzi A, McSweeney P, Rea M, et al. Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese. Comprehensive reviews in food science and food safety. 2018;17(2):371-390.
5. Skarlatos L, Marinopoulou A, Petridis A, et al. Texture attributes of acid coagulated fresh cheeses as assessed by instrumental and sensory methods. International Dairy Journal. 2020;114:104939. DOI:https://doi.org/10.1016/j.idairyj.2020.104939. EDN: https://elibrary.ru/PQNPHG.
6. Fujioka K. Comparison of Cheese Aroma Intensity Measured Using an Electronic Nose (E-Nose) Non-Destructively with the Aroma Intensity Scores of a Sensory Evaluation: A Pilot Study. Sensors (Basel, Switzerland). 2021;21(24):8368. DOI:https://doi.org/10.3390/s21248368. EDN: https://elibrary.ru/OGCHAX.
7. Wang J, Yang Z, Xu L, et al. Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission. Journal of dairy science. 2020;104(2):1576-1590. DOI:https://doi.org/10.3168/jds.2020-18757.
8. Miguélez J, Martín I, Robledo J, et al. Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria. Foods. 2025;14(2):231. DOI:https://doi.org/10.3390/foods14020231.
9. Uzkuç H, Yuceer Yo. Effect of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese. International Dairy Journal. 2023;140:105588. DOI:https://doi.org/10.1016/j.idairyj.2023.105588.
10. Andriot I, Septier C, Peltier C, et al. Influence of Cheese Composition on Aroma Content, Release, and Perception. Molecules. 2024;29(14):3412. DOI:https://doi.org/10.3390/molecules29143412. EDN: https://elibrary.ru/HXCNDW.
11. Maslov Bandić L, Oštarić F, Vinceković M, et al. Biochemistry of aroma compounds in cheese. Mljekarstvo. 2023;73:211-224. DOI:https://doi.org/10.15567/mljekarstvo.2023.0401. EDN: https://elibrary.ru/VEDOPZ.
12. Lee-Rangel H, Mendoza-Martínez G, De León-Martínez D, et al. Application of an Electronic Nose and HS-SPME/GC-MS to Determine Volatile Organic Compounds in Fresh Mexican Cheese. Foods. 2022;11(13):1887. DOI:https://doi.org/10.3390/foods11131887.
13. Kopaev AYu, Murahovskij IA, Kuchmenko TA. Intensifikaciya obrabotki dannyh i poluchenie novoj informacii po mnogomernym signalam "elektronnogo nosa". Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernyh tekhnologij. 2020;82(1):247-251.
