Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold Galactomyces geotrichum: Identification of Key Odorants

Szudera-Kończal, Kamila; Myszka, Kamila; Kubiak, Piotr; Majcher, Małgorzata

doi:10.3390/molecules26206239

Cited by 5 publications

(1 citation statement)

References 45 publications

(82 reference statements)

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“…[170,171]. Galactomyces geotrichum has been reported to produce a flavor complex having a pleasant honey-rose aroma in dairy whey and buttermilk [172]. An attempt has been made to isolate several yeast strains and screen for 2phenyl ethanol (2-PE) production using whey, glucose, and their combination as carbon sources.…”

Section: Food Colorsmentioning

confidence: 99%

Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining

Goyal

Dhyani

Chandra

et al. 2023

Journal of Food Processing and Preservation

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Increased milk production has boosted the market of milk-driven products, and as a result, the by-product production has also increased, which is a challenge to dispose of. Whey, a cheese by-product, is also increasing yearly, and its disposal in water bodies is responsible for water pollution and thus is an issue for the dairy sector. In this context, extensive research has been going on to valorize this by-product and create alternative ways to remove the organic load in whey rather than disposing of it. Recently, exciting developments have been made to convert whey into value-added commodities such as biofuels (bioethanol, biodiesel, and biohydrogen), bioplastics, bacterial cellulose, food colors and flavors, bioprotective solutions, bioactive peptides, and single-cell proteins. In this review, we aim to comprehend the recent developments and challenges in producing a whole range of value-added ingredients with whey as feedstock through microbial fermentation. Particular focus was paid to the potential of novel genetically engineered or adapted microbial strains to valorize bovine whey economically and sustainably.

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Section: Food Colorsmentioning

confidence: 99%

Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining

Goyal

Dhyani

Chandra

et al. 2023

Journal of Food Processing and Preservation

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Functional, industrial and therapeutic applications of dairy waste materials

Hameed

Anwar

Perveen

et al. 2023

International Journal of Food Properties

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The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey

et al. 2023

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The increase in demand for food flavorings due to the shortening and simplification of food production technology also entails an increase in the demand for new technologies for their production. The biotechnological production of aromas is a solution characterized by a high efficiency, an independence from environmental factors and a relatively low cost. In this study, the influence of the implementation of lactic acid bacteria pre-fermentation into the production of aroma compounds by Galactomyces geotrichum on a sour whey medium on the intensity of the obtained aroma composition was analyzed. The monitoring of the culture in terms of biomass buildup, the concentration of selected compounds, and the pH resulted in the confirmation of interactions between the analyzed microorganisms. The post-fermentation product underwent a comprehensive sensomic analysis for the identification and quantification of the aroma-active compounds. The use of gas chromatography−olfactometry (GC−O) analysis and the calculation of odor activity values (OAVs) allowed 12 key odorants to be identified in the post-fermentation product. The highest OAV was found for phenylacetaldehyde with a honey odor (1815). The following compounds with the highest OAVs were 2,3-butanedione with a buttery aroma (233), phenylacetic acid with a honey aroma (197), 2,3-butanediol with a buttery aroma (103), 2-phenylethanol with a rosy aroma (39), ethyl octanoate with a fruity aroma (15), and ethyl hexanoate with a fruity aroma (14).

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Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold Galactomyces geotrichum: Identification of Key Odorants

Cited by 5 publications

References 45 publications

Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining

Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining

Functional, industrial and therapeutic applications of dairy waste materials

The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey

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