Influence of herd diet on the metabolome of Maasdam cheeses

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dc.contributor.authorPanthi, Ram R.
dc.contributor.authorSundekilde, Ulrik K.
dc.contributor.authorKelly, Alan L.
dc.contributor.authorHennessy, Deirdre
dc.contributor.authorKilcawley, Kieran N.
dc.contributor.authorMannion, David T.
dc.contributor.authorFenelon, Mark A.
dc.contributor.authorSheehan, Jeremiah J.
dc.contributor.funderDairy Levy Trust FundDairy Research Ireland
dc.date.accessioned2024-02-09T12:10:29Z
dc.date.available2024-02-09T12:10:29Z
dc.date.issued2019
dc.description.abstractThe untargeted metabolic profiles of ripened Maasdam cheese samples prepared from milk derived from three herd groups, fed: (1) indoors on total mixed ration (TMR), or outdoors on (2) grass only pasture (GRA) or (3) grass and white clover pasture (CLO) were studied using high resolution nuclear magnetic resonance (1H NMR), high resolution magic angle spinning nuclear magnetic resonance (1H HRMAS NMR) and headspace (HS) gas chromatography mass spectrometry (GC-MS). A total of 31 compounds were identified using 1H NMR and 32 volatile compounds including 7 acids, 5 esters, 4 alcohols, 4 ketones, 4 sulfur compounds, 2 aldehydes, 3 hydrocarbons, 2 terpenes and a lactone were identified using GC–MS in Maasdam cheeses ripened for 97-d. On comparing the 1H NMR metabolic profiles, TMR-derived cheese had higher levels of citrate compared to GRA-derived cheese. The toluene content of cheese was significantly higher in GRA or CLO compared to TMR cheeses and dimethyl sulfide was identified only in CLO-derived cheese samples as detected using HS GC–MS. These compounds are proposed as indicator compounds for Maasdam cheese derived from pasture-fed milk. Clear differences between outdoor or indoor feeding systems in terms of cheese metabolites were detected in the lipid phase, as indicated by principal component analysis (PCA) from 1H HRMAS NMR spectra, although differences based on PCA of all 1H NMR spectra and HS-GC–MS were less clear. Overall, this study presented the metabolite profile and identified specific compounds which may be useful for discriminating between ripened Maasdam cheese and related cheese varieties manufactured from indoor or outdoor herd-feeding systems. © 2019 Elsevier Ltden
dc.description.sponsorshipDairy Levy Trust Fund (6259)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationPanthi, R. R., Sundekilde, U. K., Kelly, A. L., Hennessy, D., Kilcawley, K. N., Mannion, D. T., Fenelon, M. A. and Sheehan, J. J. (2019) 'Influence of herd diet on the metabolome of Maasdam cheeses', Food Research international, 123, pp.722-731. https://doi.org/10.1016/j.foodres.2019.05.026en
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2019.05.026
dc.identifier.endpage731
dc.identifier.issn9639969
dc.identifier.journaltitleFood Research Internationalen
dc.identifier.startpage722
dc.identifier.urihttps://hdl.handle.net/10468/15544
dc.identifier.volume123
dc.language.isoenen
dc.publisherElsevier Ltden
dc.rights© 2019, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectCheese metabolic profileen
dc.subjectCheese volatile compoundsen
dc.subjectFeeding systemen
dc.subjectHerd dieten
dc.subjectMaasdam cheeseen
dc.titleInfluence of herd diet on the metabolome of Maasdam cheesesen
dc.typeArticle (peer-reviewed)en
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