Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds.

Free fatty acids and sensory profiles were obtained for cheeses made with raw goat milk and vegetable coagulant, derived from the cardoon flower ( Cynara cardunculus), at different ripening times (7 and 20 days). A solid-liquid phase extraction method followed by solid-phase extraction and gas chromatography was used. Profiles were also obtained with cheeses made with commercial coagulant, traditional kid rennet paste, and mixture coagulant (vegetable coagulant-kid rennet). The use of vegetable coagulant and vegetable coagulant-kid rennet is common in traditional Protected Designation of Origin cheeses such as " Queso Flor de Guía" and " Queso Media Flor de Guía" (Spain). Contents of short-chain free fatty acids (7.5-22.5 mmol·kg-1), medium-chain free fatty acids (0.4-3.7 mmol·kg-1), and long-chain free fatty acids (0.2-2.1 mmol·kg-1) varied depending on the coagulant type and the ripening time. Vegetable coagulant cheeses present odour intensity and flavour intensity much higher than commercial coagulant cheeses in the sensory analysis for cheeses obtained with seven days of ripening, but the values decrease when increasing the ripening time. Multivariate analysis allowed us to differentiate cheese samples according to the ripening time when using lipolytic profile and according to the coagulant type using the sensory profile.

Multiple headspace solid-phase microextraction for quantifying volatile free fatty acids in cheeses.

Multiple headspace solid-phase microextraction (MHS-SPME) has been utilized for the quantitative determination of 9 volatile free fatty acids (FFAs) in cheeses, in combination with gas-chromatography and flame-ionization detection (GC-FID). Variables affecting HS-SPME and MHS-SPME were optimized to attain adequate sensitivity while allowing correct application of the MHS method. Thus, the MHS-SPME method was successfully performed when using 0.3g of cheese and 1 mL of NaCl (sat. solution), which is subjected to four consecutive extractions using the carboxen-polydimethylsyloxane (CAR-PDMS) as the commercial SPME coating, 40 min of HS extraction time at 45°C, and 6 min of desorption time in the GC injector at 290°C. The MHS-SPME permitted the calculation of ß values, which range from 0.72±0.01-0.95±0.02, depending on the cheese studied. Later, this ß parameter is used to perform quantitation for the 9 volatile FFAs after just a single HS-SPME extraction, using an external solvent calibration curve. The validity of the utilization of an external solvent calibration was tested with aqueous standards of volatile FFAs, getting average recoveries higher than 81.2%. Quantitation by MHS-SPME was free of matrix interferences despite measuring a complex cheese sample. The optimized method was validated, presenting inter-day reproducibility values (as RSD in %) lower than 13%, and limits of detection down to 7 µg kg(-1). The method was also compared with a conventional extraction method such as solid-phase extraction for the studied cheeses elaborated with goat milk, generating comparable results. To our knowledge, this is the first time that MHS-SPME has been applied to volatiles in cheeses.

Headspace-single drop microextraction (HS-SDME) in combination with high-performance liquid chromatography (HPLC) to evaluate the content of alkyl- and methoxy-phenolic compounds in biomass smoke.

The content of ten phenolic compounds present in four different biomass smoke materials: rock rose (Cistus monpelienisis), prickly pear (Opuntia ficus indica), pine needles (Pinus canariensis), and almonds skin (Prunus dulcis), have been evaluated. The sampling method mainly consisted of a trap alkaline solution to solubilize the phenols, and was optimized by an experimental design. Average sampling efficiencies of 78.1% and an average precision value of 10.6% (as relative standard deviation, RSD), were obtained for the selected group of phenols. The trapped phenolates were further analyzed by a headspace-single drop microextraction (HS-SDME) procedure, in combination with high-performance liquid chromatography (HPLC) with UV detection. The optimum variables for the HS-SDME method were: 1-decanol as extractant solvent, 3.5 µL of microdrop volume, 2 mL of sample volume, a pH value of 2, saturation of NaCl, an extraction temperature of 60°C, and an extraction time of 25 min. The optimized HS-SDME method presented detection limits ranging from 0.35 to 5.8 µg mL(-1), RSD values ranging from 0.7 to 7.4%, and an average relative recovery (RR) of 99.8% and an average standard deviation of 5.2. The average content of phenolic compounds in the biomass materials studied were 70, 161, 206 and 252 mg kg(-1) of biomass for prickly pear, almonds skin, rock rose, and pine needles, respectively. The main components of the smokes were vanillin, phenol and methoxyphenols, in all smoking materials studied.