Terpenoids and benzenoids in La Serena cheese made at different seasons of the year with a Cynara cardunculus extract as coagulant

The objective was to determine the influence of the season of manufacture and the ripening time on the volatile terpenoids and benzenoids of La Serena cheese made in summer, winter and spring, using a plant coagulant. Ewes were fed with formulated feed in summer, grazing on natural pastures in winter and spring. Most terpenoids and benzenoids present in cheese were observed in the formulated feed (mainly terpenes), and in the Cynara cardunculus extract (mainly benzenoids). The enantiomeric α(+)⧸α(−)−pinene ratio changed during ripening. γ-Curcumene, α-humulene, ethyl benzene and propyl benzene and all xylene isomers decreased, while α-terpineol, verbenone, benzyl alcohol, 2-phenyl-ethanol, benzoic acid methyl ester, and the phenolic compounds increased significantly during ripening. Safranal, geranyl acetone, γ-curcumene and α-curcumene were more abundant in spring than in winter cheeses. Alkyl benzenes and other benzenoids were significantly more abundant in summer than in winter or spring cheeses.