The role of propionibacteria in the volatile profile of Pategrás cheeses

Wolf, Irma Verónica; Peralta, Guillermo Hugo; Candioti, Mario César; Perotti, María Cristina

doi:10.1007/s13594-016-0289-y

Cited by 9 publications

(9 citation statements)

References 30 publications

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“…In the past, flame ionization detectors (FIDs) were most frequently used for the detection of volatiles in food, but they now have been surpassed by MS detectors. FIDs have been the most commonly used detectors in GC analysis and are very popular for the detection of flavor compounds in cheese (Bergamini, Wolf, Perotti, & Zalazar, ; Peralta et al., ; Wolf, Peralta, Candioti, & Perotti, ). In FID, the column effluent is combusted by an air‐hydrogen flame, causing ionization of compounds and producing a current which is detected and converted to a signal.…”

Section: Dynamic Extractions – Purge and Trap Thermal Desorption Somentioning

confidence: 99%

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Bertuzzi

McSweeney

Rea

et al. 2018

Comp Rev Food Sci Food Safe

146

128

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The volatiles responsible for the typical aroma of cheese are produced mainly by lipolytic and proteolytic pathways and by the metabolism of lactose, lactate, and citrate. The volatile profile of cheese is determined by gas chromatography (GC), which includes the extraction, separation, and detection of volatiles. A wide range of extraction techniques is available, and technological improvements have been developed in GC separation and detection that enhance our understanding of the role of individual key volatiles to cheese flavor. To date, for surface-ripened cheese, the main volatiles detected that contribute to flavor include acids, ketones, alcohols, and sulfur compounds. However, based on the limited number of studies undertaken and the approaches used, it appears that a significant degree of bias possibly exists that may have over-or underestimated the impact of specific chemical classes involved in the flavor of these types of cheese.

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Section: Dynamic Extractions – Purge and Trap Thermal Desorption Somentioning

confidence: 99%

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Bertuzzi

McSweeney

Rea

et al. 2018

Comp Rev Food Sci Food Safe

146

128

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“…Ethyl butanoate has been identified repeatedly in cheese where it is produced naturally because of the action of different bacteria such as propionibacteria in the ripening stage 36 . Using gas chromatography‐mass spectrometry, ethyl butanoate was detected in Red and Green Swiss Tilsit cheese 37 .…”

Section: Occurrence and Importance Of Ethyl Butanoate In Foodmentioning

confidence: 99%

The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent

Minhazul

2020

Flavour & Fragrance J

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Fermented food is loved by people all over the world because of the unique flavor. Esters of short-chain fatty acids are renowned for their contribution to the flavor of different fermented foods. In these foods, esters are produced in a diverse proportion because of microbial activities. 1,2 It is often needed to add esters as flavor additives to maintain and enhance the flavor or add a special flavor tone. 3 The growing demand for specific flavor has been a major scientific research area to produce esters on a large scale and in a safe and cost-proficient way. Natural sources such as fruits are the primary origin of esters. Esters can be extracted from these natural sources using various techniques such as fractional distillation, compound extraction using supercritical fluids, continuous liquid-liquid extraction, pervaporation, and adsorption. 4,5 Plants contain esters in a very low amount and also depend on the plant growth and climatic conditions. 6 Therefore, direct extraction of esters from natural sources is costly, time-consuming, and lower in yield, and the quality is not up to the mark. 7-9 But the extracted esters are marked as natural and can be used for food production. 10

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“…Then, the fiber was exposed to the headspace for 30 min at 40 ℃. Separation, identification, and semi-quantitative analysis of volatile compounds by GC-FID/MS were performed as described by Wolf et al., 2016). Three replicates were analyzed for each sample and the results were expressed as peak areas (arbitrary units).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model

Cuffia

Bergamini

Hynes

et al. 2019

Food sci. technol. int.

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The characterization of autochthonous cultures based on their contribution to cheese flavor is an additional selection criterion for their use in cheese making. The objective of the present work was to assess the ability of three strains of mesophilic lactobacilli: Lactobacillus casei 72 (Lc72), L. paracasei 90 (Lp90), and L. plantarum 91 (Lp91), one strain of thermophilic lactobacillus: L. helveticus 209 (Lh209), and the thermophilic–mesophilic combinations, to grow and produce aroma compounds in a hard cheese model. Microbiological counts, pH, and the profiles of carbohydrates, organic acids, and volatile compounds were analyzed during incubation for 14 days at 37 ℃. The population of mesophilic lactobacilli reached levels around 8.0 log CFU ml−1 at three days, but then decreased until ∼7.0 log CFU ml−1 toward 14 days. Thermophilic lactobacillus population reached and maintained levels around 7.7 log CFU ml−1 during incubation. Carbohydrates were absent in the hard cheese model, and so no change in the pH values and in the levels of lactic acid was detected. Mesophilic lactobacilli, inoculated individually or in association with Lh209, metabolized the citric acid and produced ethanoic acid. The profiles of volatile compounds of mesophilic lactobacilli (characterized mainly by butan-2-one, 3-hydroxybutan-2-one, 3-methylbutan-1-ol, hexan-1-ol, 2-phenylethanol, and ethanoic acid) were different from the profile of thermophilic lactobacillus Lh209 (characterized mainly by heptan-2-one, ethyl acetate, isoamyl hexanoate, pentan-1-ol, decanoic acid, and 2- and 3-methylbutanal). Cooperative effects in the production of compounds related to cheese flavor, such as 3-hydroxybutan-2-one, ethyl butanoate, ethanol, pentan-2-ol, hexan-1-ol, benzeneacetaldehyde, 2-phenylethanol, and heptanoic acid, were largely evidenced between Lh209 and Lp91; in a lesser extent, cooperative effects were also found for Lh209+Lp90 for the following compounds: 3-hydroxybutan-2-one, isoamyl acetate, and ethanoic acid. Of the mesophilic lactobacilli strains evaluated, Lp91 and Lp90 would be interesting candidates for its use as adjunct cultures in hard cheeses to improve and diversify the flavor.

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The role of propionibacteria in the volatile profile of Pategrás cheeses

Cited by 9 publications

References 30 publications

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent

Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model

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