ArticleCurrent research in food science2023
Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 32 citations in OpenAlex.
- A Volatile Metabolomics Perspective: Interplay Between Indigenous Lactic Acid Bacteria and Aroma Development in Ripening Raw-Milk Cheese.Foods (Basel, Switzerland) · 2026Article
- Spatial and functional differentiation of microbial biofilms in a traditional cheese ripening environment.Scientific reports · 2025Article
- Spray-Dried Phenolic Compounds from Olive Mill Waste Water as Animal Feed Supplement: Impact on the Aromatic Profile of "Caciotta Cheese".Molecules (Basel, Switzerland) · 2025Article
- Fresh Pecorino Cheese Produced by Ewes Fed Silage with Prickly Pear By-Products: VOC, Chemical, and Sensory Characteristics Detected with a Neuro-Sensory Approach Combining EEG and TDS.Foods (Basel, Switzerland) · 2025Article
- Effects of ProtectiveFoods (Basel, Switzerland) · 2025Article
- Repurposing Olive Oil Mill Wastewater into a Valuable Ingredient for Functional Bread Production.Foods (Basel, Switzerland) · 2025Article
- Physicochemical Profile of Canastra Cheese Inoculated with Starter Cultures ofFoods (Basel, Switzerland) · 2025Article
- Article
- Exploring the role of bacterial communities on the quality formation and biogenic amines accumulation during ripening and storage of dry-cured Chinese bacon (Larou).Food science and biotechnology · 2024Article
- Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Foods (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Cheese microbiota contributes to various biochemical processes that lead to the formation of volatile compounds and the development of flavour during ripening. Nonetheless, the role of these microorganisms in volatile aroma compounds production is little understood. This work reports for the first time the dynamics and odour impact of volatile compounds, and their relationship to microbial shifts during the ripening of a raw ewe milk-derived cheese (Idiazabal). By means of SPME-GC-MS, 81 volatile compounds were identified, among which acids predominated, followed by esters, ketones and alcohols. The ripening time influenced the abundance of most volatile compounds, thus the moments of greatest abundance were determined (such as 30-60 days for acids). Through Odour Impact Ratio (OIR) values, esters and acids were reported as the predominant odour-active chemical families, while individually, ethyl hexanoate, ethyl 3-methyl butanoate, ethyl butanoate, butanoic acid or 3-methyl butanal were notable odorants, which would provide fruity, rancid, cheesy or malt odour notes. Using a bidirectional orthogonal partial least squares (O2PLS) approach with Spearman's correlations, 12 bacterial genera were reported as key bacteria for the volatile and aromatic composition of Idiazabal cheese, namely
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