Analysis of Volatile Profile of Polish Gouda-Type Cheese and Its Analogue

• Published in: Agriculture (Basel) Vol. 15; no. 3; p. 336
• Main Authors: Borowik, Piotr, Polak-Śliwińska, Magdalena, Stocki, Marcin, Hrynyk, Heorhiy, Okorski, Adam, Pawłowicz, Tomasz, Tarakowski, Rafał, Orłowski, Andrzej, Oszako, Tomasz
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.02.2025
• Subjects: application of e-nose; Cheese; Chemical composition; Chemical sensors; Chromatography; Dairy industry; Dairy products; Electronic noses; Food preferences; Gas chromatography; gas sensor; GC-MS analysis; International economic relations; Lactose; low-cost electronic nose; Mass spectrometry; Mass spectroscopy; Milk; Milk free; Oils & fats; Prices; Proteins; Sensors; Supply and demand; Volatile compounds; Volatiles; Poland; United States; Netherlands; Italy; Europe; Germany
• ISSN: 2077-0472; 2077-0472
• DOI: 10.3390/agriculture15030336

Gouda-type cheese originated in the Netherlands, but is now produced all over the world. Analogue cheeses are cheese-like products with a lower price level that are based on non-dairy fats and proteins. The market demand for analogue cheese is currently also growing due to customers’ preference for low-fat foods. In this report, samples of Gouda-type cheese and its analogues produced by a dairy cooperative (Warmian-Masurian Voivodeship, Poland) were used as the subject of analysis; their volatile profiles were analyzed by gas chromatography coupled with mass spectrometry (GC-MS). In addition, measurements were carried out using a low-cost electronic nose based on MOX sensors. The results showed a richer chemical composition of the cheese volatiles compared to the analogue product. The measurements with the electronic nose made it possible to differentiate between the sample categories but also revealed similarities between them. The research demonstrated that both methods could be used for the assessment of the volatile profiles of the products.