Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses

Picón, Antonia; López-Pérez, Olga; Torres, E. Favela; Garde, Sonia; Núñez, Manuel

doi:10.1016/j.ijfoodmicro.2019.03.011

Cited by 33 publications

(15 citation statements)

References 57 publications

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“…These organisms are frequently used in cheese starter cultures because of their high efficiency for producing aroma compounds. In fact, wild-type strains generally produce specific aromas quite distinct from those produced by industrial strains (Ayad et al, 1999;Gutiérrez-Méndez et al, 2008;Picon et al, 2019). Thus, studying the aroma profiles given by wild-type lactococci in Mexican Fresco cheese may be of interest as a first step toward the development of a starter culture that would allow cheese manufacture from pasteurized milk with typical aroma notes.…”

Section: Introductionmentioning

confidence: 99%

Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains

Reyes-Díaz

González‐Córdova

Estrada-Montoya

et al. 2020

Journal of Dairy Science

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Lactococcus lactis is the lactic acid bacteria most frequently used for the production of cheese starter cultures, mainly because of their efficient production of aroma compounds. However, commercial cultures do not always produce the typical aroma notes of artisanal raw-milk cheeses. Thus, the objective of this study was to characterize the volatile compounds generated by wild L. lactis strains in Mexican Fresco cheese made with pasteurized milk. Four strains of wild L. lactis were evaluated for their aroma production in Mexican Fresco cheese using sensory and instrumental analysis. The aroma profiles were evaluated by descriptive sensory analysis. Volatiles were determined by solid-phase microextraction and gas chromatography-mass spectrometry. Principal component analysis was applied to interpret analytical and sensory data. Mexican Fresco cheese aroma was described as milkfat, yogurt, yeasty, barny, dirty socks, and Fresco cheese. Cheese with L. lactis strains R7 or B7 were most similar to commercial raw milk Fresco cheese in all aroma descriptors. Volatiles identified in all cheeses were esters, acids, alcohols, ketones, and aldehydes, but the main differences were found for total volatile relative abundance. Also, volatile concentrations (µg/g) in commercial raw milk Fresco cheese and cheeses made with L. lactis R7 or B7 were 4 methyl esters [C4 (4.

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Section: Introductionmentioning

confidence: 99%

Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains

Reyes-Díaz

González‐Córdova

Estrada-Montoya

et al. 2020

Journal of Dairy Science

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“…Thus, the addition of the above‐mentioned compounds not only contributed to the related aroma attributes, but also had evident masking or inhibitory effects on the intensities of other aroma attributes. It is possible that the above mentioned compounds responsible for positive aroma attributes reacted with some volatile compounds associated with “animalic (goat)” notes, resulting in a sensory interaction and inhibition of the formation of the animalic (goat) aroma (Delgado et al., 2011; Picon, Lopez, Torres, Garde, & Nuñez, 2019). The animalic (goat) aroma is considered a negative or even off‐odor effect and will reduce the overall sensory acceptability of a goat cheese when present at a high intensity (Ryffel et al., 2008).…”

Section: Resultsmentioning

confidence: 99%

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

Tian

Sun

et al. 2020

Journal of Food Science

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To identify the key aroma compounds in Yunnan goat milk cake, seven varieties of milk cake samples were subjected to sensory analysis and gas chromatography‐mass spectrometry (GC‐MS), gas chromatography‐olfactometry (GC‐O), aroma recombination, omission, and addition tests. The GC‐MS results revealed 53 compounds with aroma characteristics in all the samples. A further comparison of odor activity values and aroma intensities (AI) revealed 25 of these compounds as the initial key aroma compounds. The contributions of these key aroma compounds to the sensory attributes were determined using a partial least squares regression. Of these compounds, 2‐heptanone and 2‐nonanone were closely related to the “milky” and “cheesy” attributes and were highly abundant in the samples from Kunming. Fatty acids, including butanoic acid, hexanoic acid, octanoic acid, and decanoic acid, were the most abundant compounds detected in the milk cakes. These fatty acids were closely related to the “rancid” and “animalic (goat)” attributes and were largely detected in the samples from Dali Dengchuan and Dali Xiaguan. Sensory‐directed aroma recombination, omission, and addition tests further validated the important contributions of ethyl butyrate, benzaldehyde, 3‐methyl‐1‐butanol, 2‐heptanone, hexanoic acid, and octanoic acid to the overall sensory properties. Moreover, ethyl butyrate, benzaldehyde, and 2‐heptanone, when added, had evident inhibitory or masking effects on the AI of “sour,” “rancid,” and “animalic (goat)” attributes. Practical Application Goat milk cake is a popular acid‐curd cheese in Yunnan, China, however, our limited knowledge to its key aroma compounds restricts its development and industrial production. In this study, a sensory‐directed flavor analysis was used to characterized the key aroma compounds of Yunnan goat milk cake, which will help to enhance our understanding on the flavor profile of Yunnan goat milk cake and provide a reference for optimizing the flavor feature and organoleptic quality of this fresh goat cheese.

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“…The most abundant were acetoin, 2-methylbutanal and 2-ethylhexanol, followed by 2-ethylhexanal and hexanoic acid. Acetoin and methylbutanal are commonly found in any types of dairy products; they present butter and green odors and derive from lactic acid bacteria fermentation [37][38][39]. 2-Ethylhexanol has a fruity, green, cucumber odour [40] and likely derives from microbial metabolism, since it was not present in milk [41].…”

Section: Resultsmentioning

confidence: 99%

Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

Faccia

Gambacorta

Martemucci

et al. 2019

Foods

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Making cheese from donkey milk is considered unfeasible, due to difficulties in coagulation and curd forming. Two recent studies have reported the protocols for making fresh cheese by using camel chymosin or calf rennet, but the chemical and sensory characteristics of the products were not thoroughly investigated. The present paper aims to give a further contribution to the field, by investigating cheesemaking with microbial rennet and evaluating the chemical composition, total fatty acid, volatile organic compounds (VOCs) and sensory profile of the resultant product. Six trials were undertaken at laboratory scale on donkey milk from a Martina Franca ass, by applying the technological scheme as reported for calf rennet, with some modifications. Bulk cow milk was used as a control. Donkey milk coagulated rapidly, but the curd remained soft, and was only suitable for making fresh cheese; differently, cow milk coagulated almost instantaneously under these strong technological conditions, giving rise to a semi-hard curd in very short time.The moisture level of donkey cheese was almost the same as reported in the literature, whereas the yield was higher, probably due to the high protein content of the milk used. The total fatty acid composition of cheese presented some differences with respect to milk, mostly consisting in a higher presence of saturated compounds. A connection with a better retention of the large sized fat globules into the curd was hypothesised and discussed. The VOC analyses, performed by solid-phase micro extraction gas chromatography-mass spectrometry, allowed the identification of 11 compounds in milk and 18 in cheese.The sensory characteristics of donkey cheese were strongly different with respect to the control, and revealed unique and pleasant flavours.

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Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses

Cited by 33 publications

References 57 publications

Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains

Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

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