Short communication: Volatile profile of matured Tronchon cheese affected by oxytetracycline in raw goat milk

摘要

The presence of antibiotics in milk destined forcheese production may affect the biological processesresponsible for the formation of volatile compounds,leading to alterations in the characteristic cheese flavorexpected by consumers. The aim of this study was toevaluate the effect of the presence of oxytetracyclinein goat milk on the volatile profile of ripened cheeses.Traditional mature Tronchón cheeses were manufacturedfrom raw goat milk spiked with different concentrationsof oxytetracycline (50, 100, and 200 μg/kg).Cheese made from antibiotic-free goat milk was usedas control. We analyzed the residual amounts of theantibiotic and the volatile profile of the experimentalcheeses on a fortnightly basis during maturation usingliquid chromatography tandem mass spectrometry andthen solid-phase microextraction followed by gas chromatography–mass spectrometry. Our results suggestedthat oxytetracycline was widely transferred from milkto cheese: drug concentrations in the cheeses were 3.5to 4.3 times higher than those in raw milk. Althoughthe residual amounts of oxytetracycline significantlydecreased during maturation (88.8 to 96.5%), variableamounts of residues remained in cheese matured for 60d (＜10 to 79 μg/kg). In general, the presence of oxytetracyclinein goat milk did not affect the volatile profileof Tronchón cheeses; volatile profile was significantlymodified by ripening time. Still, the presence of oxytetracyclineresidues in cheeses ripened for 60 d could beof great concern for public health.