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Xia X, Arju G, Taivosalo A, Lints T, Kriščiunaite T, Vilu R, Corrigan BM, Gai N, Fenelon MA, Tobin JT, Kilcawley K, Kelly AL, McSweeney PL, Sheehan JJ. Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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2
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Effect of heat treatment on whey protein-reduced micellar casein concentrate: A study of texture, proteolysis levels and volatile profiles of Cheddar cheeses produced therefrom. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105280] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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3
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Vénica CI, Wolf VI, Bergamini CV, Perotti MC. Effect of the incorporation of β-galactosidase in the GOS production during manufacture of soft cheese. Food Res Int 2020; 137:109654. [PMID: 33233233 DOI: 10.1016/j.foodres.2020.109654] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 08/12/2020] [Accepted: 08/29/2020] [Indexed: 11/27/2022]
Abstract
Galactooligosaccharides (GOS) are non-digestible oligosaccharides with recognized prebiotic role. The present study aims to evaluate a β-galactosidase from K. lactis during soft cheese making and to analyse the impact on carbohydrates metabolism, proteolysis, and volatile compounds production, physicochemical and microbiological characteristics of the product. The enzyme was added to cheese milk (fluid milk plus whey powder) before (40 min.) or simultaneously of the starter addition (Ep and E treatments, respectively); cheese without enzyme addition was also made (C treatment). Also, we characterized fresh and soft commercial cheeses from the point of view of carbohydrate fraction, highlighting GOS, and organic acid profiles. The inclusion of the enzyme in soft cheese making produced a delay in reaching the target pH (~5.2). Carbohydrate fermentation profiles differed among treatments during cheese making and ripening. GOS were only detected in Ep and E cheeses (0.88 and 0.51 g/100 g, respectively). Lactose content was lower, and glucose and galactose levels were higher in E and Ep than C. No differences in physicochemical and microbial composition and organic acids profiles among samples were observed. Bioformation of volatile compounds belonging to the chemical families of aldehydes, ketones, alcohols, esters and acids, was not substantially affected by the modification in the carbohydrate profile. GOS were not detected in any of the commercial cheeses; great variations in the carbohydrate contents and organic acids were found. The results obtained demonstrate the feasibility of obtaining cheeses with GOS. Although the GOS values achieved are not adequate enough for the desired effect, the proposed technological approach turned out to be satisfying and original. Cheeses with prebiotic fiber are not still widespread in the market.
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Affiliation(s)
- Claudia I Vénica
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina.
| | - Verónica I Wolf
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
| | - Carina V Bergamini
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
| | - María C Perotti
- Instituto de Lactología Industrial-Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Científicas y Técnicas (INLAIN-UNL/CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina
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4
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Leyva Salas M, Mounier J, Maillard MB, Valence F, Coton E, Thierry A. Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products. Food Chem 2019; 301:125260. [DOI: 10.1016/j.foodchem.2019.125260] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 07/06/2019] [Accepted: 07/24/2019] [Indexed: 01/04/2023]
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5
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Nalepa B, Olszewska M, Markiewicz L, Aljewicz M. Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/109899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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6
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Castada HZ, Hanas K, Barringer SA. Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference. Foods 2019; 8:E78. [PMID: 30791411 PMCID: PMC6406939 DOI: 10.3390/foods8020078] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 02/13/2019] [Accepted: 02/14/2019] [Indexed: 11/16/2022] Open
Abstract
Minimizing flavor variation in cheeses without perceived flavor defects in order to produce a consistent product is a challenge in the Swiss cheese industry. This study evaluated flavor variability based on correlations of volatile flavor compounds and sensory attributes. The headspace concentrations of volatile compounds were analyzed using selected ion flow tube-mass spectrometry (SIFT-MS), while the sensory attributes were evaluated using descriptive sensory analysis and consumer testing. The important discriminating volatile compounds were classified into five functional groups: sulfur-containing compounds (methyl mercaptan, hydrogen sulfide, dimethyl disulfide, dimethyl trisulfide, and methional), organic acids (propanoic acid, acetic acid, 3-methylbutanoic acid), aldehydes (3-methylbutanal, butanal, and 2-methylpropanal), a ketone (2,3-butanedione), and an ester (ethyl hexanoate). Correlations were identified among volatile compounds and between volatile compounds and sensory attributes. Only a small number of volatile compounds strongly correlated positively or negatively to a specific sensory attribute. Nutty malty, milkfat lactone, salty, umami, and sweet positively correlated to overall liking and nutty flavor liking of Swiss cheese. Evaluation of cheese flavor using correlations between volatile compounds and sensory attributes provided further understanding of the complexity of flavor and flavor variability among Swiss cheeses manufactured from different factories that can be used to improve flavor consistency of Swiss cheeses.
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Affiliation(s)
- Hardy Z Castada
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA.
| | - Kaitlyn Hanas
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA.
| | - Sheryl Ann Barringer
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA.
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7
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Vénica CI, Wolf IV, Suárez VB, Bergamini CV, Perotti MC. Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.034] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Quantitative physiology and aroma formation of a dairy Lactococcus lactis at near-zero growth rates. Food Microbiol 2018. [DOI: 10.1016/j.fm.2018.01.027] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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9
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Lamichhane P, Pietrzyk A, Feehily C, Cotter PD, Mannion DT, Kilcawley KN, Kelly AL, Sheehan JJ. Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese. J Dairy Sci 2018; 101:5738-5750. [DOI: 10.3168/jds.2017-14180] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Accepted: 01/26/2018] [Indexed: 02/02/2023]
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10
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Abeijón Mukdsi MC, Maillard MB, Medina RB, Thierry A. Ethyl butanoate is synthesised both by alcoholysis and esterification by dairy lactobacilli and propionibacteria. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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11
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Hong Q, Liu XM, Hang F, Zhao JX, Zhang H, Chen W. Screening of adjunct cultures and their application in ester formation in Camembert-type cheese. Food Microbiol 2017; 70:33-41. [PMID: 29173637 DOI: 10.1016/j.fm.2017.08.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 06/17/2017] [Accepted: 08/18/2017] [Indexed: 11/26/2022]
Abstract
The ethanol content and esterase and alcohol acyltransferase activities are the limiting factors in the synthesis of ethyl esters in Camembert-type cheeses. This study aimed to investigate the effects of alcohol, esterase and alcohol acyltransferase activities on ethyl ester formation in Camembert-type cheeses. Five experimental cheeses were prepared with three adjunct cultures with different enzyme activities and two levels of ethanol content (400 or 800 μg/g). The cheeses were aged for 4 weeks and analysed weekly for basic physicochemical, textural, volatile and sensory properties. The results showed that both the enzyme activity and ethanol content were limiting factors in the synthesis of ethyl esters in the Camembert-type cheeses. Variation in the esterase synthesis activity was observed among lactic acid bacteria, and the starter culture Lactococcus lactis MA 14 LYO distinguished itself through its high acidifying and esterase hydrolysis abilities. The addition of CCFM 12, a lactic acid bacteria strain with high esterase and alcohol acyltransferase activity, along with 400 or 800 μg/g of ethanol, notably enhanced the generation of ethyl esters and the corresponding fruity flavour, without causing dramatic changes in the basic physicochemical indices and microbial profile. In addition, cohesiveness was influenced by the addition of 400 and 800 μg/g of ethanol, and more resilience with 800 μg/g of ethanol had been found. The results showed that the addition of CCFM12 with 400 and 800 μg/g of ethanol may be applied in the production of Camembert cheese to enhance its fruity flavour.
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Affiliation(s)
- Q Hong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; State Key Laboratory of Dairy Biotechnology, Technology Center and Dairy Research Institute of Bright Dairy & Food Co. Ltd., Shanghai 200436, PR China
| | - X M Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
| | - F Hang
- State Key Laboratory of Dairy Biotechnology, Technology Center and Dairy Research Institute of Bright Dairy & Food Co. Ltd., Shanghai 200436, PR China.
| | - J X Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - H Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - W Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, PR China
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12
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Hong Q, Wang G, Zhang Q, Tian F, Xiao-Ming L, Zhao J, Chen YQ, Zhang H, Chen W. Enhancement of ester formation in Camembert cheese by addition of ethanol. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12330] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qing Hong
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
- State Key Laboratory of Dairy Biotechnology; Technology Center and Dairy Research Institute of Bright Dairy & Food Co. Ltd.; Shanghai 200436 China
| | - Gang Wang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Qiuxiang Zhang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Fengwei Tian
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Liu Xiao-Ming
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Yong-Quan Chen
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
- Beijing Innovation Centre of Food Nutrition and Human Health; Beijing Technology & Business University; Beijing 100048 China
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13
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Pedersen T, Vogensen F, Ardö Y. Effect of heterofermentative lactic acid bacteria of DL-starters in initial ripening of semi-hard cheese. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.02.041] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Immobilization of lipase onto aminopropyl-functionalized MSU-H type mesoporous silica and esterification. KOREAN J CHEM ENG 2015. [DOI: 10.1007/s11814-014-0391-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Immobilization of Candida rugosa lipase on MSU-H type mesoporous silica for selective esterification of conjugated linoleic acid isomers with ethanol. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.molcatb.2014.11.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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16
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Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds. Int J Food Microbiol 2014; 191:60-8. [DOI: 10.1016/j.ijfoodmicro.2014.09.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Revised: 07/26/2014] [Accepted: 09/01/2014] [Indexed: 11/23/2022]
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17
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Mikš-Krajnik M, Babuchowski A, Białobrzewski I. Impact of physiological state of starter culture on ripening and flavour development of Swiss-Dutch-type cheese. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12079] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marta Mikš-Krajnik
- Chair of Industrial and Food Microbiology; Faculty of Food Science; University of Warmia and Mazury; Plac Cieszyński 1; 10-726; Olsztyn; Poland
| | - Andrzej Babuchowski
- Chair of Industrial and Food Microbiology; Faculty of Food Science; University of Warmia and Mazury; Plac Cieszyński 1; 10-726; Olsztyn; Poland
| | - Ireneusz Białobrzewski
- Chair of Systems Engineering; Faculty of Engineering; University of Warmia and Mazury; Heweliusza 14; 10-718; Olsztyn; Poland
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18
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Falentin H, Henaff N, Le Bivic P, Deutsch SM, Parayre S, Richoux R, Sohier D, Thierry A, Lortal S, Postollec F. Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheese. Food Microbiol 2011; 29:132-40. [PMID: 22029927 DOI: 10.1016/j.fm.2011.09.009] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2011] [Revised: 09/13/2011] [Accepted: 09/14/2011] [Indexed: 11/16/2022]
Abstract
For Emmental manufacture two kinds of adjunct culture are added: (i) thermophilic lactic acid bacteria (starters) such as Lactobacillus helveticus (LH), and Streptococcus thermophilus (ST) growing the first day of the manufacture and (ii) ripening culture. ST and LH have a key role in curd acidification and proteolysis at the beginning of the manufacture but are considered to be lyzed for a great part of them at the ripening step. The aim of this work was to assess the metabolic activity of these bacteria throughout manufacture and ripening. During Emmental cheesemaking, LH and ST were subjected to i) population quantification by numerations and by quantitative PCR (qPCR) ii) reverse transcription (RT) Temporal Temperature Gel Electrophoresis (TTGE) iii) transcript quantification by RT-qPCR targeting 16S rRNA, tuf and groL mRNAs to evaluate bacterial metabolic activity. During ripening, ST and LH numerations showed a 2.5 log(10) loss of culturability whereas qPCR on pelleted cells revealed only one log(10) of decrease for both of these species. 10(9) ST and 10(8) LH cells/g of cheese still remained. They contained a stable number of 16S transcript and at least 10(6) copies of mRNAs per 10(9) cells until the end of ripening. These results prove the unexpected persistency of thermophilic lactic acid bacteria starters (ST and LH) metabolic activity until the end of ripening and open new perspectives in term of their involvement in the quality of cheeses during ripening.
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Affiliation(s)
- Hélène Falentin
- INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, F-35000, Rennes, France.
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19
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Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese. Food Microbiol 2009; 26:183-91. [DOI: 10.1016/j.fm.2008.09.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2008] [Revised: 09/08/2008] [Accepted: 09/10/2008] [Indexed: 11/20/2022]
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20
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21
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Panseri S, Giani I, Mentasti T, Bellagamba F, Caprino F, Moretti V. Determination of flavour compounds in a mountain cheese by headspace sorptive extraction-thermal desorption-capillary gas chromatography-mass spectrometry. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.02.011] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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De Freitas I, Pinon N, Berdagué JL, Tournayre P, Lortal S, Thierry A. Kluyveromyces lactis but not Pichia fermentans used as adjunct culture modifies the olfactory profiles of Cantalet cheese. J Dairy Sci 2008; 91:531-43. [PMID: 18218739 DOI: 10.3168/jds.2007-0136] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Yeasts are commonly detected in cheese. Two yeast species, Kluyveromyces lactis and Pichia fermentans, were isolated at high populations from raw-milk Cantalet cheese, a French Protected Denomination of Origin hard cheese. To investigate the interest of these 2 species as adjunct cultures to promote flavor development of Cantalet cheese, they were added at 10(5) cfu/mL to microfiltered milk. The global microbiological, biochemical, and flavor changes induced by the presence of the yeasts in cheese were determined. Adjunct yeasts were present at 10(6) cfu/g in curd, declined to 10(4) to 10(5) cfu/g in cheese, and did not influence gross composition, content of free amino acids, or content of free fatty acids. By using 8-way gas chromatography-olfactometry in parallel with gas chromatography-mass spectrometry, 30 odorous compounds of Cantalet cheese were identified. The olfactory profiles of K. lactis cheeses contained significantly greater levels of 8 odorous compounds (ethanol, ethyl hexanoate, 4 aldehydes, and 2 branched-chain acids) compared with the control and P. fermentans cheeses. Sensory analysis of cheeses flavor discriminated K. lactis cheeses on only 2 attributes (acetaldehyde and alcohol odors). This study shows that yeast contribution is species-specific and that K. lactis, at a population of 10(6) viable cells/g, can influence Cantalet cheese flavor.
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Affiliation(s)
- I De Freitas
- Les Fromageries Occitanes (LFO), Borde Blanche - Zone Industrielle, F-31290 Villefranche de Lauragais, France
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Herbrand K, Hammerschmidt FJ, Brennecke S, Liebig M, Lösing G, Schmidt CO, Gatfield I, Krammer G, Bertram HJ. Identification of allyl esters in garlic cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:7874-8. [PMID: 17715891 DOI: 10.1021/jf0713096] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
This study describes the identification of six allyl esters in a garlic cheese preparation and in a commercial cream cheese. The extracts were prepared by liquid/liquid extraction and concentrated by the SAFE process. The identification of the allyl esters of acetic, butyric, hexanoic, heptanoic, octanoic, and decanoic acids is based on the correlation of their mass spectrometric data and chromatographic retention time data obtained from the extracts with those of authentic standards. In addition to the gas chromatography (GC)/mass spectrometry analysis, the flavor ingredients were characterized by GC sniffing by a trained flavorist. Some of the esters were isolated by preparative GC.
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Affiliation(s)
- Klaus Herbrand
- Symrise GmbH & Co. KG, Flavor and Nutrition, Mühlenfeldstrasse 1, 37603 Holzminden, Germany
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24
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De Freitas I, Pinon N, Thierry A, Lopez C, Maubois JL, Lortal S. In depth dynamic characterisation of French PDO Cantal cheese made from raw milk. ACTA ACUST UNITED AC 2007. [DOI: 10.1051/lait:2007007] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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