Distribution of the volatile (flavour) compounds in Raclette cheese produced with different staphylococci in the smear

摘要

Raclette cheeses made from thermised milk were smeared with a starter culture containing Debaryomyces hansenii, Geotrichum candidum, Arthrobacter nicotianae and Corynebacterium casei. One batch was smeared with additional Staphylococcus succinus subsp. casei and the other batch with Staphylococcus equorum subsp. linens. After five months of ripening the distribution of volatile compounds was investigated. Almost all of the volatile substances found, except for most aldehydes and some carboxylic acids, occurred in higher amounts in the outer rather than the inner zones, in cheese made with Staphylococcus succinus subsp. casei or with Staphylococcus equorum subsp. linens. The presence of Staphylococcus succinus subsp. casei leads to cheeses containing higher levels of volatiles which corresponds with the biochemical properties of Staphylococcus succinus subsp. casei and sensory results of a previous study. Almost all components were extracted more efficiently by not adding water to the grated samples using the solid phase microextraction (SPME) technique.