Preserving the aromatic profile of aged Toma Piemontese Protected Designation of Origin cheese with gaseous ozone technology: A quality assessment via solid phase microextraction-gas chromatography–mass spectrometry/electronic nose

Abstract

ABSTRACT: The efficacy of low gaseous ozone concentrations—300 and 400 ppb (0.642 mg/m3 and 0.856 mg/m3, respectively)—in controlling spoilage microflora and preserving the quality of the aged Toma Piemontese Protected Designation of Origin (PDO) cheese was explored. The research integrates consumer tests, GC–MS with solid phase microextraction fiber and electronic nose (e-nose) analysis to conduct a detailed assessment of the cheese's aromatic composition. Results indicate that low ozone concentrations significantly affected spoilage microflora, preserving the overall quality. Through GC–flame ionization detection analysis, 22 of all identified compounds by GC–MS were quantified, including ethyl acetate (sweet), diacetyl, and acetoin (buttery). Compared with the untreated sample, ozone treatments maintained the distinctive characteristics of Toma Piemontese PDO cheese, reducing the formation of off-flavors-related compounds (i.e., ethanol). Moreover, ozone-treated samples correlated with positive aroma scores given by consumers. However, sensory perception involves complex interactions among aroma compounds, highlighting the importance of advanced approaches. The utilization of a 12-sensor quartz microbalance e-nose played a crucial role in identifying subtle differences in aroma, contributing to a more nuanced understanding of ozone treatments on the cheese's sensory profile. In conclusion, this research demonstrates the potential of ozone technology as a viable and effective method for improving the quality of aged Toma Piemontese PDO cheese.

Keywords

• ozone application
• microflora spoilage
• cheese quality
• volatile organic compounds
• artificial sense