| Sažetak | Aromatski profil Paškog sira, hrvatskog tvrdog sira s zaštićenom oznakom izvornosti
(PDO), proizvedenog od sirovog ovčjeg mlijeka, analiziran je u četiri faze zrenja (0., 30., 60. i
90. dan) primjenom metode SPME-GC/MS. Analizom je identificirano ukupno 73 spoja,
uključujući 20 alkohola, 14 ketona, 12 aldehida, 12 kiselina, 10 estera i 5 terpena. Alkoholi su
predstavljali najzastupljeniju skupinu spojeva, pri čemu je njihova koncentracija rasla tijekom
zrenja, dosegnuvši 15,59% na 60. dan, a potom opadajući na 5,25% na kraju zrenja. Alkoholi
čine 27,4% profila hlapljivih aromatskih spojeva (HAS), a najzastupljeniji alkoholi su 3-metil-1butanol,
etanol i 2,7-dimetil-4,5-oktanediol. Esteri čine 27,4% profila HAS i značajno doprinose
aromi sira zbog niskih pragova detekcije mirisa. Najzastupljeniji esteri su etil acetat, etil
heksanoat i etil laktat, koji siru daju voćnu aromu. Aldehidi čine 16,4% profila HAS i doprinose
različitim aromama, uključujući citrusne, zelene i arome kakaa. Ketoni čine 19,2% profila HAS,
a najzastupljeniji ketoni u siru su acetoin, 2-pentanon i 2-heptanon, koji pridonose
karakterističnoj aromi sira. Slobodne masne kiseline čine 12,4% profila HAS, pri čemu su
octena, butanska i heksanska kiselina najzastupljenije, dajući oštru i kiselkastu aromu. Terpeni
čine 6,9% profila HAS, a među njima su najzastupljeniji D-limonen, 1R-α-pinen i β-citronelol,
koji doprinose citrusnoj aromi s mirisnim notama mente i naranče. |
| Sažetak (engleski) | The aromatic profile of „Paški sir“ cheese, a Croatian hard cheese with a Protected
Designation of Origin (PDO), made from raw sheep's milk, was analyzed at four aging stages
(0, 30, 60, and 90 days) using the SPME-GC/MS method. 73 compounds were identified,
including 20 alcohols, 14 ketones, 12 aldehydes, 12 acids, 10 esters, and 5 terpenes. Alcohols
were the most prevalent group of compounds, with their concentration increasing during
aging, reaching 15.59% on day 60, and then decreasing to 5.25% by the end of aging. Alcohols
account for 27.4% of the volatile aromatic compounds (VAC) profile, with the most abundant
alcohols being 3-methyl-1-butanol, ethanol, and 2,7-dimethyl-4,5-octanediol. Esters also
make up 27.4% of the VAC profile and significantly contribute to the cheese's aroma due to
their low odor detection thresholds. The most prevalent esters are ethyl acetate, ethyl
hexanoate, and ethyl lactate, which impart a fruity aroma to the cheese. Aldehydes constitute
16.4% of the VAC profile and contribute various aromas, including citrus, green, and cocoa
notes. Ketones represent 19.2% of the VAC profile, with the most prevalent ketones being
acetoin, 2-pentanone, and 2-heptanone, which contribute to the cheese's distinctive aroma.
Free fatty acids make up 12.4% of the VAC profile, with acetic, butyric, and hexanoic acids
being the most abundant, providing sharp and acidic aromas. Terpenes account for 6.9% of
the VAC profile, with the most prevalent being D-limonene, 1R-α-pinene, and β-citronellol,
which contribute citrus aromas with notes of mint and orange. |
