What happens to commercial camembert cheese under packaging? Unveiling biochemical changes by untargeted and targeted metabolomic approaches

Xiao, Chen; Gu, Zixuan; Peng, Yinghan; Quek, Siew Young

doi:10.1016/j.foodchem.2022.132437

Cited by 18 publications

(10 citation statements)

References 36 publications

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“…The results showed that goats' milk yoghurt had higher levels of free amino acids, pyroglutamic acid, phenyllactic acid and c-aminobutyric acid than that of sheep's milk yoghurt (Murgia et al 2019). Fermented brown milk with the L. bulgaricus ND02 strain powerfully reduced the increase in Ne-(carboxymethyl)lysine led by Maillard browning; and l-lysine, methylglyoxal, glyoxal, 2,3-pentanedione and 3hydroxybutanoic acid are five differential metabolites that might be responsible for the nutritional differences between fermented brown milk and fermented milk (Peng et al 2022). Fan et al (2022) reported that a binary probiotics starter enhanced the antioxidant capacity of yoghurt by promoting L. brevis 54 to produce l-glutamic acid and pyruvic acid.…”

Section: Yoghurtmentioning

confidence: 97%

“…Two major (γ‐butyrolactone and methyl heptenone) and four minor (3‐methyl‐1‐butanol, γ‐hexalactone, 2‐nonanone and dodecanoic acid) were screened as volatile markers in Camembert cheese during maturation (Chen et al . 2022). Tomita et al .…”

Section: Dairy Quality Evaluation Based On Metabolomicsmentioning

confidence: 99%

“…It was discovered that the main distinction between commercially available and traditional cheese in Buryatia was in the short peptide composition utilising the metabolomic technology of ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF) in the MSE mode (Pan et al 2018). Two major (c-butyrolactone and methyl heptenone) and four minor (3-methyl-1-butanol, c-hexalactone, 2-nonanone and dodecanoic acid) were screened as volatile markers in Camembert cheese during maturation (Chen et al 2022). Tomita et al (2022) found that in contrast to Camembert, Brie and blue cheeses, innovative surface mould-ripened soft-type natural cheeses containing Aspergillus oryzae and Aspergillus sojae had greater amounts of lactic acid, amino acids and acetoin and lower levels of methyl ketone and volatile fatty acids.…”

Section: Cheesementioning

confidence: 99%

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Review of the applications of metabolomics approaches in dairy science: From factory to human

Zhang¹,

Zheng²,

Liu³

et al. 2023

Int J of Dairy Tech

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Dairy products are nutritious and are increasingly consumed as an important dietary component in China. Exploring the factors that affect the nutritional quality of dairy products and ensuring their safety have become the main focus of dairy research. The composition of metabolites in dairy products is large and complex. The levels and types of metabolites vary according to various factors in the process from factory to human dining table. Therefore, metabolites might be used to assess the nutritional value, traceability and authenticity, and physiological function of dairy products. This review's main goal is to introduce the most recent developments and applications of metabolomics as an efficient tool for comprehensively characterising the composition and dynamic changes of metabolites in the area of food science and nutrition research in the process of getting dairy products from factory to human. The examples are taken from the most relevant metabolomics work published from 2018 to 2022, focusing on potential marker metabolites and metabolic mechanisms related to dairy product quality, authenticity/traceability and dairy intake monitoring. The future direction of metabolomics in the field of dairy science was also discussed. This information will provide a reference for the further application of metabolomics technology to Chinese dairy products to develop their quality, safety and nutritional value.

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Section: Yoghurtmentioning

confidence: 97%

Section: Dairy Quality Evaluation Based On Metabolomicsmentioning

confidence: 99%

Section: Cheesementioning

confidence: 99%

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Review of the applications of metabolomics approaches in dairy science: From factory to human

Zhang¹,

Zheng²,

Liu³

et al. 2023

Int J of Dairy Tech

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“…The flavour of fermented dairy products is mainly derived from a series of complex microbiological and biochemical changes, the biochemical changes are classified into primary (glycolysis, proteolysis and lipolysis) and secondary (metabolism of amino acids and fatty acids) events ( Chen et al, 2022 ). The decomposition and metabolism of sugars, fats and proteins in milk by fermenting strains and their enzymes, e.g.…”

Section: Introductionmentioning

confidence: 99%

“…Free fatty acids and the degradation of free fatty acids are important secondary biochemical events in the cheese ripening process leading to the production of various volatiles including esters, lactones, ketones and volatile sulphur-containing compounds. Previous studies have identified C4 compounds as a typical source of yoghurt flavour, including 2,3-butanedione, ethynyl ketone and 2,3-butanediol ( Chen et al, 2017 , Chen et al, 2022 , Liu et al, 2022 , Tian et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of different isolation sources of Lactococcus lactis subsp. lactis on volatile metabolites in fermented milk

Yu,

Sun,

Shen

et al. 2024

Food Chemistry: X

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Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics

Sun,

Du,

Yan

et al. 2024

J Sci Food Agric

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BACKGROUNDLactic acid bacteria (LAB) fermentation technology has been increasingly used in the deep processing of edible fungi. However, the flavor profiles of edible fungi products after mixed LAB fermentation have received less attention and how aromas changes during the mixed LAB fermentation are still open questions. In the present study, fermented Hericium erinaceus and Tremella fuciformis compound juice (FHTJ) was prepared by mixed LAB strains. We aimed to systematically monitor the dynamic changes of aromas and precursors throughout the fermentation process and a data‐driven association network analysis was used to tentatively illustrate the mechanisms of formation between aromas and their precursors.RESULTSMixed LAB fermentation could enrich the aroma profile of FHTJ, reducing the unpleasant flavors such as nonanal and 1‐octen‐3‐ol, as well as increasing the floral flavors such as ethyl acetate and α‐pinene. Partial least squares‐discriminant analysis and relative odor activity values revealed that 11 volatile chemicals were recognized as aroma‐active markers. Volcano plot analysis showed that 3‐octen‐2‐one (green flavor) was the key aroma‐active marker in each stage, which was down‐regulated in fermentation stages I, II and IV, whereas it was up‐regulated in stage III. 3‐Octen‐2‐one was significantly negatively correlated with organic acids, particularly pyruvate (r2 = −0.89). Ethyl caprylate (floral flavor) was up‐regulated in the late fermentation stage, and showed a negative correlation with sugar alcohols and a positive correlation with organic acids, especially tartaric acid (r2 = 0.96).CONCLUSIONThe present study demonstrates the beneficial effect of mixed LAB fermentation on flavor characteristics, providing guidance for fermented edible fungi juice flavor quality monitoring and control. © 2024 Society of Chemical Industry.

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What happens to commercial camembert cheese under packaging? Unveiling biochemical changes by untargeted and targeted metabolomic approaches

Cited by 18 publications

References 36 publications

Review of the applications of metabolomics approaches in dairy science: From factory to human

Review of the applications of metabolomics approaches in dairy science: From factory to human

Effect of different isolation sources of Lactococcus lactis subsp. lactis on volatile metabolites in fermented milk

Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics

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