Optimization of indirect parameters which affect the extractability of volatile aroma compounds from Idiazلbal cheese using analytical supercritical fluid extractions (SFE)

Various sample preparation techniques and collection procedures for a supercritical fluid extraction (SFE) system were tested and compared. Special attention was paid to parameters which influence the extraction results, but are not part of the extraction process per se. The application of SFE to the extraction of the aroma components from unsmoked ewe’s milk Idiazábal cheese was undertaken for the first time. It was, therefore, necessary to optimize and validate the extraction conditions. The parameters which were optimized included sample preparation (lyophilization and sonication); sample to adsorbent ratio; reconstitution solvent; trap type and trapping temperature. The best extraction results were achieved for a comminuted cheese sample containing added alumina (1:1 ratio with cheese) as the adsorbent and n-hexane:acetone (2:1) as the reconstitution solvent, and a polar octadecylsilica (ODS) trap held at a temperature of −5°C to retain volatile compounds.