Effects on Flavor Compounds of Radialized Provolone Cheese

Abstract

In this paper, Provolone Cheeses were radialized by 60Co-γ of different doses, and they were stored. The impact of texture in the cheese after radialization was studied, the peculiar smell resulted from radialization were analyzed, the mechanisms and preventing methods were discussed. Main conclusions are as follows: Volatile flavors of Provolone cheeses of different radialization doses were detected by HS-SPME-GC-MS. The result showed that the variety and quantity of volatile flavors were changed obviously after radicalization: esters and phenols were reduced numerously; while aldehydes, ketones, aromatic hydrocarbons and alkyl olefin had increased significantly; Irradiation cause sulfur compounds such as sulfur alcohols and sulfur ketone.