Effect of high-pressure-processing on lipolysis and volatile compounds of Brie cheese during ripening and refrigerated storage

Brie cheeses were high pressure (HP)-treated at 400 or 600 MPa, on days 14 or 21 after manufacture, to prevent over-ripening. HP-treatment reduced total free fatty acid content of 120-day-old cheese by up to 88.5%. On day 120, HP-treated cheeses had levels of alcohols, aldehydes, acids, esters and ethers up to 3.4, 1.9, 43.8, 18.7 and 5.6 times higher, respectively, than control cheese, while ketones and hydrocarbons levels were up to 88.6% and 48.9% lower, respectively. Levels of sulphur compounds, pyrazines and amines increased drastically in control cheese from day 60 onwards, resulting in lower odour quality scores. On day 120, HP-treated cheeses had levels of sulphur compounds, pyrazines and amines up to 96.9%, 99.3% and 99.4% lower, respectively, than control cheese. Cheese appearance was impaired by HP-treatment, resulting in lower lightness and slightly more reddish and yellowish colour. These changes might diminish consumer acceptance of HP-treated Brie cheese.