Volatile Compounds, Odor, and Aroma of La Serena Cheese High-Pressure Treated at Two Different Stages of Ripening

Aldehydes in 3-, 30-, and 60-d-old La Serena cheeses, untreated or high-pressure (HP) treated on d 2 at 300 or 400MPa, or on d 50 at 300 or 400MPa. Data represent relative abundances against cyclohexanone (mean±SE of duplicate determinations in 2 experiments).

Ketones in 3-, 30-, and 60-d-old La Serena cheeses, untreated or high-pressure (HP) treated on d 2 at 300 or 400MPa, or on d 50 at 300 or 400MPa. Data represent relative abundances against cyclohexanone (mean±SE of duplicate determinations in 2 experiments).

Alcohols in 3-, 30-, and 60-d-old La Serena cheeses, untreated or high-pressure (HP) treated on d 2 at 300 or 400MPa, or on d 50 at 300 or 400MPa. Data represent relative abundances against cyclohexanone (mean±SE of duplicate determinations in 2 experiments).

Carboxylic acids in 3-, 30-, and 60-d-old La Serena cheeses, untreated or high-pressure (HP) treated on d 2 at 300 or 400MPa, or on d 50 at 300 or 400MPa. Data represent relative abundances against cyclohexanone (mean±SE of duplicate determinations in 2 experiments).

Esters in 3-, 30-, and 60-d-old La Serena cheeses, untreated or high-pressure (HP) treated on d 2 at 300 or 400MPa, or on d 50 at 300 or 400MPa. Data represent relative abundances against cyclohexanone (mean±SE of duplicate determinations in 2 experiments).

Pentane, hexane, and octane in 3-, 30-, and 60-d-old La Serena cheeses, untreated or high pressure (HP) treated on d 2 at 300 or 400MPa, or on d 50 at 300 or 400MPa. Data represent relative abundances against cyclohexanone (mean±SE of duplicate determinations in 2 experiments).

Principal components analysis plot showing the distribution of volatile compounds and sensory characteristics of 60-d-old cheeses.

Distribution of 60-d-old La Serena cheeses in the plane defined by principal components 1 and 2 of the principal components analysis in Figure 7. Untreated cheese (○), high-pressure-treated cheeses on d 2 at 300 (▵) or 400MPa (□), and high-pressure-treated cheeses on d 50 at 300 (▴) or 400MPa (■).