Abstract The effect of aromatic herbs on the RP-HPLC peptide profile, angiotensin I-converting enzyme-inhibitory (ACE-i) activity, antioxidant capacity and volatile compounds in artisanal cheeses was investigated. Three representative artisanal cheeses (white brined, beaten and Kashkaval cheeses) were produced using aromatic herbs (Mentha longifolia, Origanum vulgare, Thymus longicaulis, Alium sativum, Petroselinum crispum, Capsicum annuum). Compared with control group, herbal cheeses (except white cheese with garlic and parsley) revealed a significant increase in antioxidant activity. The highest ACE-i activity was noticed in 60 days of ripening with a mean value of 98.72% in goat beaten cheese and 97.78% in Kashkaval cheese enriched with peppers. One hundred and one volatile compounds, mainly acids, esters and alcohols, were identified in significantly higher amounts in cheeses made with herbs and contributed to the development of the overall aroma perception.

中文翻译：

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草本手工奶酪的成分、抗氧化能力、ACE 抑制活性、RP-HPLC 肽谱和挥发性化合物的比较研究

摘要 研究了芳香草药对手工奶酪中 RP-HPLC 肽谱、血管紧张素 I 转化酶抑制 (ACE-i) 活性、抗氧化能力和挥发性化合物的影响。三种代表性的手工奶酪（白色盐渍奶酪、打浆奶酪和 Kashkaval 奶酪）使用芳香草本植物（长叶薄荷、牛至、百里香、苜蓿、Petroselinumcrispum、辣椒）生产。与对照组相比，草本奶酪（加大蒜和欧芹的白奶酪除外）的抗氧化活性显着增加。在成熟的 60 天观察到最高的 ACE-i 活性，山羊殴打奶酪的平均值为 98.72%，富含辣椒的 Kashkaval 奶酪的平均值为 97.78%。一百零一种挥发性化合物，主要是酸、酯和醇，