Flavour development in dairy cream using fish digestive lipases from Chinook salmon (Oncorhynchus tshawytscha) and New Zealand hoki (Macruronus novaezealandiae)

Kurtovic, Ivan; Marshall, Susan N.; Miller, Matthew R.; Zhao, Xin

doi:10.1016/j.foodchem.2011.02.018

Cited by 29 publications

(15 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The lowest yield in percent FFA was found also in TL-IM as shown in Table 1. High amount of FFA production was also reported by Kurtovic et al (2011) who used palatase in their study on fresh cream.…”

Section: Resultssupporting

confidence: 56%

“…Tables 3 and 4 show the volatile compounds identified in AMF and ABF respectively when three commercial lipases were used. Short chain FAs (butanoic and hexanoic acid) were the dominant volatile compounds in both AMF and ABF lipase treated butter oil and these are responsible for the cheesy (sharp, acrid and piquant) odours (Zellner et al 2008;Kurtovic et al 2011).…”

Section: Spme-gc/ms Analysis Of Volatile Compoundsmentioning

confidence: 99%

“…In principle SPME technique is quantitative (Kurtovic et al 2011), therefore; the actual peak areas were compared among the lipase treated butter oil. In this study, 24 volatile flavouring compounds were identified in AMF sample (Table 3).…”

Section: Spme-gc/ms Analysis Of Volatile Compoundsmentioning

confidence: 99%

“…Production of desirable flavours for dairy products commonly employs lipases (Gandhi 1997) due to their unique specificities for fatty acids and controlled hydrolysis of milk fat triglycerides (Ha and Lindsay 1993;Kurtovic et al 2011). These dairy flavours are generally known as volatile free fatty acids (FFA) which impart organoleptic properties (Horii et al 2010) of richness and creaminess in dairy products (Balcao and Malcata 1998;Kurtovic et al 2011).…”

Section: Introductionmentioning

confidence: 99%

“…These dairy flavours are generally known as volatile free fatty acids (FFA) which impart organoleptic properties (Horii et al 2010) of richness and creaminess in dairy products (Balcao and Malcata 1998;Kurtovic et al 2011). The short chain fatty acids (FA) such as butanoic, hexanoic and octanoic acid are important contributors to the desired Bbuttery^flavours (Saerens et al 2008) and thus much focus is paid on lipases which have high specificities for these short chain FA (Horii et al 2010;Kurtovic et al 2011;Martínez-Monteagudo, et al 2014) in milk fats. In contrast, long chain fatty acids (e.g., C 10 -C 18 ) have either soapy or bitter flavors (Ghosh et al 1996), which are generally not suitable for food production (Horii et al 2010).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability

et al. 2015

View full text Add to dashboard Cite

The interest in application of biocatalysis during natural milk fat flavours development has increased rapidly and lipases have become the most studied group in the development of bovine milk fat flavours. Lipozyme-435, Novozyme-435 and Thermomyces lanuginosus Immobilized (TL-IM) lipases were used to hydrolyze anhydrous milk fat (AMF) and anhydrous buffalo milk fat (ABF) and their volatile flavouring compounds were identified by solid-phase micro-extraction gas chromatography/mass spectrometry (SPME-GC/MS) and then compared at three hydrolysis intervals. Both AMF and ABF after lipolysis produced high amount of butanoic and hexanoic acids and other flavouring compounds; however, highest amount were produced by Lipozyme-435 and Novozyme-435 followed by TL-IM. The hydrolyzed products were assessed by Rancimat-743 for oxidative stability and found both that, for AMF and ABF treated butter oil, Lipozyme-435 and TL-IM were generally more stable compared to Novozyme-435. For both AMF and ABF treated butter oil, Lipozyme-435 was observed to cause no further oxidation consequences which indicates Lipozyme-435 was stable during hydrolysis at 55°C for 24 h.

show abstract

Section: Resultssupporting

confidence: 56%

Section: Spme-gc/ms Analysis Of Volatile Compoundsmentioning

confidence: 99%

Section: Spme-gc/ms Analysis Of Volatile Compoundsmentioning

confidence: 99%