Key aroma compounds of Canastra cheese: HS-SPME optimization assisted by olfactometry and chemometrics

[Display omitted] •Key odor compounds from Canastra cheese has been reported for firt time.•HS-SPME was optimized using multivariate designs assisted by GC-O and chemometrics.•The volatile compounds of Canastra cheese are mainly formed by alcohols and carboxylic acids.•Acetic, isobutyric, and butanoic acids are key aroma compounds of Canastra cheese.•Ripening stage higly influence on the volatile composition of the Canastra cheese. An analytical method was developed to determine volatile compounds (VC) that contribute to the aroma of cheese from Serra da Canastra (Brazil) and evaluate them in three ripening stages (fresh, short-ripened, and ripened) via headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC). Proximate and fatty acid compositions were determined to observe whether there would be changes during ripening. Multivariate designs were applied to optimize the extraction parameters of volatile compounds and assisted by GC olfactometry (GC-O) and chemometrics. The adopted strategy revealed that the best extraction condition requires 10 min of equilibration, 75.2 min of fiber exposure at 40 °C, and 1 g of sample. The data obtained evidenced the alteration of the abundance of volatile compounds, fatty acids, and proximate composition of Canastra cheese during ripening. The fatty acid profile of the samples was mainly composed of palmitic, oleic, and stearic acids. This dairy product is rich in volatile compounds and formed primarily by alcohols (n = 14), acids (n = 13), and esters (n = 11). Olfactometry indicated that the VCs that most affected the aroma of ripened Canastra cheese were acetic acid, isobutyric acid, butanoic acid, and ethyl hexanoate. The method developed effectively discriminated against Canastra cheeses at their different ripening stages.