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Volatiles in dairy products after supplementation of essential oils in the diet of cows and influence on taste of cheese

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Abstract

This research investigated volatiles in dairy products and taste and sensory properties of cheese after a feeding trial with 16 cows in two groups, of which one was supplemented with essential oils. Gas chromatographic analyses of the powdery supplement, raw milk and extracted milk fat measured the concentrations of volatiles in these matrices. Quantitative descriptive analyses and a consumer test evaluated sensory properties and acceptance of cheese samples. Of 30 volatiles in the powder, eight were selected for quantification, showing amounts of 1.4 mg (pulegone) to 106.4 mg (menthol) per g. Eucalyptol, camphor, menthol, menthone, pulegone and thymol were monitored in dairy products. Results adumbrate a slight carry-over of volatiles into milk and an accumulation in milk fat. In raw milk, the levels of monitored substances were very low (0.09 µg thymol to 13.17 µg menthone/100 g milk) and nearly disappeared by using experimentally defined limits of detection. However, eucalyptol, menthone and pulegone showed a significant difference between treatments in raw milk (p = 0.002–0.036). Individual cow effects did not cause differences on total amounts of volatiles in milk and fat. On the other hand, descriptive sensory tests of cheese by a trained panel displayed a high variability of sensory properties of samples. The following liking test using naïve consumers showed clearly higher ratings for cheese samples of two treated cows, however, without differences due to feeding versions.

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Acknowledgements

The authors thank Dr. Werner Pohl, Angelika Kaefer, Elmar Draxler and Pietro Nemaz at the Teaching and Research Farm of the University of Veterinary Medicines, Vienna, for their comprehensive organizational and technical help. Without the extraordinary equipment, the facilities and the know-how at the research farm the implementation of the research would not have been feasible. Furthermore, the authors thank Dr. Ratchaneewan Khiaosa-Ard from the Institute of Animal Nutrition at the University of Veterinary Medicines, Vienna, for analysing and calculating the ingredients of the total mixed ration fed in the experiment. This study was funded by FFG (Austrian Research Promotion Agency) with the Grant Number 843466 and by a company providing the essential oil bearing powder for supplementation.

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Authors and Affiliations

  1. Institute of Animal Nutrition and Functional Plant Compounds, University of Veterinary Medicine, Vienna, Austria

    B. Faehnrich, R. Chizzola, A. Schabauer & N. Pracser

  2. Institute of Food Science, University of Natural Resources and Life Sciences, Vienna, Austria

    K. Duerrschmid

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  1. B. Faehnrich
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Correspondence to B. Faehnrich.

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Compliance with ethical requirements

The feeding trial was discussed and approved by the institutional ethics committee of the University of Veterinary Medicines Vienna in accordance with GSP guidelines and national legislation.

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Faehnrich, B., Chizzola, R., Schabauer, A. et al. Volatiles in dairy products after supplementation of essential oils in the diet of cows and influence on taste of cheese. Eur Food Res Technol 243, 1783–1797 (2017). https://doi.org/10.1007/s00217-017-2883-5

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