Effect of high-pressure treatment on the volatile profile of a mature raw goat milk cheese with paprika on rind

The effect of high pressure (HP) treatment at 400 MPa and 600 MPa on the volatile profile of mature raw goat milk cheeses with paprika on the rind was studied in cheese treated at day 60 and analyzed after treatment (day 60) and after 30 days of refrigerated storage (day 90) by the method of SPME–GC–MS. A total of fifty-three volatile compounds were identified and no new volatile compounds could be identified after pressure treatment. Forty-one and forty-nine volatile compounds at days 60 and 90, respectively, were not significantly influenced by HP treatment. Among acids, the main chemical family of compounds isolated, only four acids were significantly modified by HP treatment at day 60 and those differences disappeared at day 90. Similarly, the differences found in some alcohols and esters after HP treatment decreased after one month of storage. Levels of ketones were not affected by HP treatment. In conclusion, few volatile compounds were affected when HP treatment was applied at the end of cheese maturation (day 60) and differences found were lessen after storage (day 90).Industrial relevanceThe application of hydrostatic high pressure treatment could be interesting to increase the food safety of raw goat milk cheeses and/or accelerate/decelerate the maturation processes. This paper shows that the application of this technology at the end of maturation of cheeses barely affects the original aroma of cheese and this effect is reduced during the subsequent storage.

Research Highlights
► High pressure slightly affected volatile profile of matured raw goat milk cheeses.
► Changes after the treatment disappeared after 30 days of refrigerated storage.
► Treatments at 400 MPa tended to increase terpenes from paprika on cheese aroma.