Identification and Quantification of Key Volatile Flavor Compounds Employing Different Adjunct Starter Cultures in Reduced-fat Cheddar Cheeses by Using GC and GC-MS
Applied Food Biotechnology,
Vol. 4 No. 1 (2017),
4 January 2017
,
Page 43-52
https://doi.org/10.22037/afb.v4i1.13532
Abstract
Background and Objective: Reduced fat cheese often exhibits poor sensory quality due to the reduction of fat, which plays a critical role in flavor and texture. Therefore, there is the challenge to produce a reduced fat cheese with improved sensory attributes and texture that is also comparable to its full-fat counterpart. The main objective of this research was to investigate the effect of different adjunct starter cultures of Streptococcus thermophilus, Lactococcus helvetius and Lactococcus casei, alone or mixed, on the sensory prperties and volatile flavor compounds of reduced-fat cheddar cheeses (formulated with xanthan gum) and compare them with full-fat cheddar cheese during 75-day ripening.
Materials and Methods: Eight treatments according to completely randomized design with a control cheddar cheese (no adjunct starter cultures) were designed. Extraction of the volatiles was carried out using headspace solid phase microextraction. Identification and quantification of volatile flavor compounds were done by gas chromatography-Mass spectrophotometry and gas chromatography, respectively. The sensory analyses were carried out by the 5-point hedonic scale, using trained panelists.
Results and Conclusion: Among all the flavor compounds, more than 98% of the headspace volatile flavor compounds belonged to aldehydes, ketons, esters, alcohols, and acids. As compared to non-inoculated full-fat control, the use of Streptococcus thermophilus, Lactococcus casei and Lactococcus helveticus as adjunct starter cultures in the reduced fat cheddar cheese formulation increased the amount of volatile flavor compounds and enhanced the sensory attributes. The combination of this mixed culture with the reduced fat cheddar cheese containing xanthan gum as fat replacer is a viable alternative to improve the quality characteristics of reduced-fat cheddar cheese.
Conflict of interest: The authors declare that there is no conflict of interest.
- ▪ Cheddar cheese ▪ Gas chromatography ▪ Solid phase microextraction ▪ Volatile flavor compounds
How to Cite
References
Fox FP, Guinee TP, Cogan TM, Mc Sweeney
PLH.Fundamentals of Cheese Science. Chapter 10.
Microbiology of cheese ripening, Gaithersburg, 2000: 206-
Mistry VV.Low fat cheese technology. Int Dairy J. 2001;
(4): 413-422. doi:10.1016/s0958-6946(01)00077-2
Drake MA, Swanson BG. Reduced and low-fat cheese
technology. Trends Food Sci Technol. 1995; 6(11): 366-369.
doi:10.1016/s0924-2244(00)89192-x
Aghlara A, Mustafa S, Manap YA,Mohamad
R.Characterization of headspace volatile flavor compounds
formed during kefir production: application of solid phase
microextraction. Int J Food Prop. 2009; 12(4): 808-818.
doi:10.1080/10942910802073189
Frank, D.C., Owen, C.M. & Patterson, J.Solid phase
microextraction (SPME) combined with gas-chromatography and olfactometry- mass spectrometry for characterization of cheese aroma compounds. Lebenson Wiss Technol. 2004; 37(2): 139-154. doi:10.1016/s0023-6438(03)00144-0
Marsili RT, Miller N. Determination of major aroma impact compounds in fermented cucumbers by solid-phase
microextraction-gas chromatography-mass spectrometry olfactometry detection. J Chromatogr Sci. 2000; 38(7): 307-
doi:10.1093/chromsci/38.7. 307
Fabre M, Aubry V, Guichard EJ.Comparison of Different
Methods: Static and dynamic headspace and solid-phase
microextraction for the measurement of interactions between milk proteins and flavor compounds with an application to emulsions. J Agric Food Chem. 2002; 50(6): 1497-1501. doi:10.1021/jf010706s
Awad S, Hassan AN, Halaweish F. Application of
exopolysac-charide-producing cultures in reduced fat
Cheddar cheese: Compos-ition and proteolysis. J Dairy Sci.
; 88(12): 4195-4203. doi:10.3168/jds.s0022-
(05)73105-2
Nateghi L, Roohinejad S, Totosaus A, Mirhosseini H,
Shuhaimi M, Meimandipour A, Omidizadeh A , Abd Manap
MY.Optimization of textural properties and formulation of
reduced fat Cheddar cheeses containing fat replacers., J Food Agric Environ. 2012; 10(2):46-54.
Pawliszyn J. Solid phase microextraction-theory and practice. New York, Wiley, 1997.
Sipahioglu O, Alvarez VB, Solano-Lopez C.Structure,
physico-chemical and sensory properties of feta cheese made with tapioca starch and lecithin as fat mimetics. Int Dairy J. 1999; 9: 783-789. doi:10.1016/s0958-6946 (99)00150-8
Bosset JO, Gauch R.Comparison of the volatile flavour
compounds of six European AOC cheeses by using a new
dynamic headspace GC-MS method. Int Dairy J. 1993; 3(4):
-377. doi:10.1016/0958-6946(93)90023-s
Curioni PMG, Bosset JO.Key odorants in various cheese
types as determined by gas chromatography-olfactometry. Int Dairy J. 2002; 12(12): 959-984. doi:10.1016/s0958-
(02)00124-3
Singh TK, Drake MA, Cadwallader KR. Flavour of Cheddar cheese: A chemical and sensory properties. Compr Rev Food Sci Food Saf. 2003; 2(4): 166-169. doi:10.1111/j.1541-4337.2003.tb00021.x
Kondyli E, Massouras T, Katsiari MC, Voutsinas
LP.Lipolysis and volatile compounds in low-fat
Kefalograviera-type cheese made with commercial special
starter cultures. Food Chem. 2003; 82(2): 203-209.
doi:10.1016/s0308-8146(02)00513-7
Kaminarides S, Stamou P, Massouras T.Changes of organic acids, volatile aroma compounds and sensory characteristics of Halloumi cheese kept in brine. Food Chem. 2007; 100(1): 219-225. doi:10.1016/j.foodchem.2005.09.039
McSweeney PLH, Sousa H.Biochemical pathways for the production of flavour compounds in cheeses during ripening: a review. Lait. 2000; 80(3): 293-324.
doi:10.1051/lait:2000127
Hawke JC. The formation and metabolism of methyl ketones and related compounds. J Dairy Sci. 1966; 33(2): 225-243.doi:10. 1017/s0022029900011894
Castillo I, Calvo MV, Alonso L, Jua´rez M, Fontecha
J.Changes in lipolysis and volatile fraction of a goat cheese
manufactured employing a hygienized rennet paste and a
defined strain starter. Food Chem. 2007; 100(2): 590-598.
doi:10.1016/j.foodchem.2005.09.081
Bergamini CV,Wolf IV, Perotti MC, Zalazar CA. Characterisation of biochemical changes during ripening in Argentinean sheep cheeses, Small Rumin Res. 2010; 94(1):79-89. doi:10.1016/j.smallrumres. 2010.07.004
Garde S, Vila MA, Ndez-Garcia EF, Medina M,Ez
MN.Volatile compounds and aroma of Hispa´nico cheese
manufactured using lacticin 481-producing Lactococcus lactis subsp. lactis INIA 639 as an adjunct culture. Int Dairy J. 2007; 17(6): 717-726. doi:10.1016-j.idairyj.2006.07.005
Novikova A, Ciproviča I.Effect of ripening conditions on
Latvian semi-hard cheese quality. Chemine technologija.
; 3(52): 93-97.
Vitova E, Loupancova B, Zemanova J, Štoudkova H,
Brezina P, Babak L. Solid-phase microextraction for analysis
of mould cheese aroma. Czech J Food Sci. 2006; 24(6): 268-
Beuvier E, Buchin S.Raw Milk Cheeses. Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects, 3rd Edition, Elsevier Ltd, France, 2004: 319-345.
Urbach G. The flavour of milk and dairy products: II. Cheese:
contribution of volatile compounds. Int J Dairy Technol.
; 50: 79-89. doi:10.1111/j.1471-0307.1997.tb01743.x
Kondyli E, Katsiari MC, Masouras T, Voutsinas LP.Free
fatty acids and volatile compounds of low-fat Feta-type
cheese made with commercial adjunct culture. Food Chem. 2002; 79(2): 199-205. doi:10.1016/s0308-8146(02)00132-2
Bintsis T, Robinson RK.A study of the effects of adjunct
cultures on the aroma compounds of Feta-type cheese. Food Chem. 2004; 88(3): 435-441.
doi:10.1016/j.foodchem.2004.01.057
Imhof R, Glättli H, Bosset JO. Volatile organic compounds produced by thermophilic and mesophilic single strain dairy starter cultures. Lebenson Wiss Technol. 1995; 28(1): 78-86. doi:10.1016/s00236438 (95)80016-6
Wijesundera C, Roberts M, Limsowtin GKY.Flavour
development in aseptic cheese curd slurries prepared with
single-strain starter bacteria in the presence and absence of adjuncts. Lait. 1997; 77(1): 121-131. doi:10.1051/lait:199718
Dacremont C, Vickers A.Concept matching technique for assessing importance of volatile compounds for Cheddar cheese aroma. J Food sci. 1994; 59(5): 981-985.
doi:10.1111/j.1365-2621.1994.tb08172.x
Milo C, Reineccius GA.Identification and quantification of potent odorants in regular-fat and low-fat mild Cheddar
cheese. J Agric Food Chem. 1997; 45(9):3590-3594.
doi:10.1021/jf970152m
Le Bars D, Yvon M.Formation of diacetyl and acetoin by
Lactococcus lactis via aspartate catabolism. J Appl Microbiol. 2008; 104: 171-177. doi:10.1111/j.1365-2672.2007.03539.x
Delgado FJ, González-Crespo J, Cava R, García-Parra J,
Ramírez R.Characterisation by SPME–GC–MS of the volatile
profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening. Food Chem. 2010; 118(1): 182-189.
doi:10.1016/j.foodchem.2009.04.081
Sarantinopoulos P, Kalantzopoulos G, Tsakalidou E.Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese. Int J Food Microbiol. 2002; 76(1): 93-105. doi:10.1016/s0168-1605(02)00021-1
Barlow I, Lloyd GT, Ramshaw EH, Miller AJ, McCabe
GP,McCabe L.Correlations and changes in flavour and
chemical parameters of Cheddar cheeses during maturation. Aust J Dairy Technol. 1989; 44(1): 7-18.
Stefanon B,Procida G. Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening. J Dairy Res. 2004; 71(1): 58-65. doi:10.1017-s0022029903006563
Molimard P, Spinnler HE.Compounds involved in the flavour of surface mold-ripened cheeses: Origins and properties. J Dairy Sci. 1996; 79(2):169-184. doi:10.3168/jds.s0022-0302(96)76348-8
Liu SQ, Holland R, Crow VL.Esters and their biosynthesis in fermented dairy products: A review. Int Dairy J. 2004; 14:923-945. doi:10.1016/j.idairyj.2004.02.010
Liu SQ, Holland R, Crow V. Synthesis of ethyl butanoate by a commercial lipase in aqueous media under conditions
relevant to cheese ripening. J Dairy Res. 2003; 70(3): 359-
doi:10.1017/s00-22029903006290
Abd El-Mageed, M.A. Volatile compounds of Domiati cheese made from buffaloe's milk with different fat content. Grasas Aceites. 1997; 48(6): 391-396.
doi:10.3989/gya.1997.v48.i6.810
Fox PF, Singh TK, McSweeney PLH.Biogenesis of flavor
compounds in cheese. In E. L. Malin & M. H. Tunick (Eds.),
Chemistry of structure/function relationships in cheese, New York, Plenum,1995:59-98.
Rehman SU, McSweeney PLH, Banks JM, Brechany EY,
Muir DD, Fox PF.Ripening of Cheddar cheese made from
blends of raw and pasteurised milk. Int Dairy J. 2000; 10(1):33-44. doi:10.1016/s0958-6946(00)00024-8
Oliszewski R, Medina R.B, Gonzalez SN, Chaia
ABP.Esterase activities of indigenous lactic acid bacteria from Argentinean goats’ milk and cheeses. Food Chem.
; 101(4): 1446-1450.
doi:10. 1016/j.foodchem.2006.03.053
Dimos A, Urbach GE, Miller AJ.Changes in flavour and
volatiles of full-fat and reduced fat Cheddar cheeses during
maturation. Int Dairy J. 1996; 6(10):981-995.
doi:10.1016/s0958-6946(97)84214-8
Van Leuven I, Van Caelenberg T,Dirinck P.Aroma
characterisation of Gouda-type cheeses. Int Dairy J. 2008; 18:790-800. doi:10.1016- j.idairyj.2008.01.001
Kavas G, Oysun G, Kinik O, Uysal H. Effect of some fat
replacers on chemical, physical and sensory attributes of low fat White pickled cheese. Food Chem. 2004; 88(3): 381-388. doi:10.1016/j.food chem.2004.01.054
Muir DD, Banks JM, Hunter EA.Sensory properties of
cheddar cheese: Effect of starter type and adjunct. Int Dairy J. 1996; 6(4): 407-423. doi:10.1016/0958-6946(95)00017-8
Hannon JA,Wilkinson MG, Delahunty CM,Wallace JM,
Morrissey PA, Beresford TP.Use of autolytic starter systems
to accelerate the ripening of Cheddar cheese. Int Dairy J.
; 13(4): 313-323. doi:10.1016/s0958-6946(02)00178-4
Drake MA, Boylston TD, Spence NKD, Swansona
BG.Improvement of sensory quality of reduced fat Cheddar
cheese by a lactobacillus adjunct. Food Res Int. 1997; 30(1): 35-40. doi:10.1016/s0963-9969(96)00054-3
Low D, Ahlgren JA, Horne D, McMahon DJ, Oberg CJ,
Broadbent JF. Role of Streptococcus thermophilus MR-1C
capsular exopolysaccharide on cheese moisture levels. Appl Environ Microbiol. 1998; 64(6): 2147–2151.
- Abstract Viewed: 1414 times
- PDF Downloaded: 308 times