Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

Tong, Dan; Wang, Dan; Jin, Rulin; Zhang, H.P.; Zhou, Tingting; Sun, Tiansong

doi:10.3168/jds.2016-11528

Cited by 101 publications

(110 citation statements)

References 38 publications

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“…It has been previously reported that this compound may provide a unique aroma profile to fermented milks, since at low levels it gives aroma notes like bitter almonds and at high levels contributes to aroma notes like maraschino cherries [56]. This compound was also identified in other fermented milks [17,40). Other aldehydes such as 3-methyl-2-butenal and phenyl acetaldehyde were also detected in fermented milks.…”

Section: Identification and Chemical Groups Of Volatile Compoundsmentioning

confidence: 84%

“…Acetic acid has been previously identified in unfermented milk samples [38,39] and in several fermented milks, such as a milk fermented with Lactobacillus pentosus (15), Lactobacillus casei DN-114 001 [38], Streptococcus thermophilus IMAU80842 and Lactobacillus delbrueckii ssp. bulgaricus IMAU20401 [40], Lactobacillus casei GBHM-21 [37], and Streptococcus thermophilus MGA45-4 [17].…”

Section: Identification and Chemical Groups Of Volatile Compoundsmentioning

confidence: 99%

“…Ethanol has also been reported in milks fermented with Streptococcus thermophilus IMAU80842 and Lactobacillus delbrueckii ssp. bulgaricus IMAU20401 [40]. Interestingly, ethanol has been associated to yeasty flavor in Cheddar cheese [54].…”

Section: Identification and Chemical Groups Of Volatile Compoundsmentioning

confidence: 99%

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Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk

Beltrán-Barrientos

Garcı́a

Reyes-Díaz

et al. 2019

Foods

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The aim of the present study was to characterize the aroma and volatile profiles of milk fermented by wild Lactococcus lactis NRRL B-50571 (FM-571) and NRRL B-50572 (FM-572) and co-fermented with both strains (co-FM). Milks fermented by these strains have been reported to have an antihypertensive effect, yet their sensory characteristics, which are of great importance for consumer acceptance of functional foods, have not been studied. In the study, volatiles were determined using solid-phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) and aroma was determined by quantitative descriptive sensory analysis (QDA). Volatile compounds identified in FM-571, FM-572, and co-FM were mainly acids, alcohols, aldehydes, and ketones. FM-571 showed higher total relative volatile abundance than FM-572 or co-FM. Furthermore, the concentrations of specific amino acids (aa) were lower in FM-571 and co-FM than in FM-572. Thus, these results suggested that FM-571 or co-FM are more efficient in transforming specific aa into the corresponding volatiles than FM-572. Indeed, several alcohols and aldehydes, associated with the catabolism of these aa, were found in FM-571 and co-FM, but not in FM-572. Additionally, QDA showed that FM-571 and co-FM presented higher yeasty and cheesy aroma descriptors than FM-572. Also, total aroma intensity scores for FM-571 were higher than those for co-FM or FM-572. Thus, results suggested that the combination of these two specific wild L. lactis strains may complement amino acid catabolic routes that resulted in the enhancement or attenuation of aroma production of single strains, presenting new possibilities for the preparation of custom-made starter cultures.

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Section: Identification and Chemical Groups Of Volatile Compoundsmentioning

confidence: 84%

Section: Identification and Chemical Groups Of Volatile Compoundsmentioning

confidence: 99%

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Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk

Beltrán-Barrientos

Garcı́a

Reyes-Díaz

et al. 2019

Foods

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show abstract

“…Renz and Puhan (1975) concluded that bitterness in yogurt largely resulted from proteolysis by L. bulgaricus during storage. Dan et al (2017) used solidphase microextraction and gas chromatography-mass spectrometry methods to identify 53, 43, and 32 volatile compounds produced by S. thermophilus alone, L. bulgaricus alone, and both species together in fermented milk and confirmed the presence of some important flavor compounds including acetic acid, acetaldehyde, acetoin, 2,3-butanedione, ethanol, and 1-heptanol.…”

Section: Yogurt Cultures and Added Probioticsmentioning

confidence: 99%

A 100-Year Review: Yogurt and other cultured dairy products

Aryana

Olson

2017

Journal of Dairy Science

341

206

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The history of the last 100 years of the science and technology of yogurt, sour cream, cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous development and improvement. Yogurt leads the cultured dairy product category in terms of volume of production in the United States and recent research activity. Legal definitions of yogurt, sour cream and acidified sour cream, and cultured milk, including cultured buttermilk, are presented in the United States Code of Federal Regulations and summarized here. A tremendous amount of research has been done on traditional and novel ingredients, starter cultures and probiotics, mix processing, packaging, chemical aspects, physical and sensory properties, microstructure, specialized products, composition, quality and safety of yogurt and various manufacturing methods, addition of flavorings, viscosity measurements, and probiotic use for sour cream. Over time, there have arisen alternative manufacturing methods, flavor problems, addition of flavorings, and use of probiotics for cultured buttermilk. Many health benefits are provided by yogurt and other cultured dairy products. One hundred years of testing and development have led to wider uses of cultured dairy products and new processing methods for enhanced shelf life and safety. Future research directions will likely include investigating the effects of probiotic dairy products on gut microbiota and overall health.

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“…Metabolomic techniques, including nuclear magnetic resonance (NMR) and mass spectrometry (MS), have been widely adopted in food science, nutrition and microbiology (Guertin et al, 2014;Pisano et al, 2016). Dan et al (2017) previously applied solid-phase microextraction coupled with gas chromatography (GC)-MS to identify the characteristic flavours produced by LAB during fermentation and storage and concluded that the composition of fermented milk volatile compounds was specific to the combination of LAB starters used (Dan et al, 2017). Moreover, the metabolic profile changed throughout the process of milk fermentation, and the metabolites including amino acids, organic acids, fatty acids and peptides differed among samples taken at different fermentation phases (Pan et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Fermentation dynamics of Lactobacillus helveticus H9 revealed by ultra‐performance liquid chromatography quadrupole time‐of‐flight mass spectrometry

Kwok

Xue

et al. 2018

Int J of Food Sci Tech

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Summary Lactobacillus (L.) helveticus H9 is a probiotic strain that can produce antihypertensive peptides during milk fermentation. This study analysed the dynamics of skim milk fermentation by L. helveticus H9 by ultra‐performance liquid chromatography coupled to quadrupole time‐of‐flight mass spectrometry (UPLC/Q‐TOF MS). A total of 1992 metabolites were detected from all of the fermented samples in the LC‐MS analysis by multivariate statistical analysis. Metabolites with variable importance in projection (VIP) values ≥2 were considered differentially abundant among samples and were responsible for the unique taste and nutritional and functional qualities of fermented milk. Valine, threonine, l‐methionine, tyrosine, asparagine and leucine were the predominant amino acids produced during fermentation, and their quantities changed remarkably during the fermentation process. Citric acid and uric acid were the major, and only detectable, organic acids. Some intermediate metabolites, such as N‐acryloylglycine and nicotinamide‐N‐oxide, were also detected. Moreover, certain oligopeptides such as Val‐Leu, Lys‐Gly, Ala‐Glu, Asp‐Ser, Leu‐Pro and Val‐Phe‐Ala were not detected until the middle and late fermentation periods. This study demonstrated dynamic metabolic changes, providing a strong foundation for deciphering the physiological and biochemical mechanisms of the fermentation process.

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Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

Cited by 101 publications

References 38 publications

Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk

Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk

A 100-Year Review: Yogurt and other cultured dairy products

Fermentation dynamics of Lactobacillus helveticus H9 revealed by ultra‐performance liquid chromatography quadrupole time‐of‐flight mass spectrometry

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