| Characterization of aromatic properties of old-style cheese starters. | |
| | |
MedLine Citation:
|
PMID: 20655411 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
|
Old-style cheese starters were evaluated to determine their ability to produce cheese aroma compounds. Detailed analyses of the aroma-producing potential of 13 old-style starter cultures were undertaken. The proteolytic profile of the starters was established by an accelerated ripening study using a model cheese slurry and compared with those of a commercial aromatic starter and commercial Cheddar cheeses. To evaluate the aromatic potential of the starter cultures, quantification of free amino acids liberated and volatile compounds after 15 d of ripening at 30 degrees C as well as sensory analysis were carried out. Results showed that proteolysis patterns of all 13 starter cultures in the curd model were comparable to those of commercial Cheddar cheeses. All tested cultures demonstrated the ability to produce high amounts of amino acids recognized as precursors of aroma compounds. Several differences were observed between the starters and commercial Cheddar cheeses regarding some amino acids such as glutamate, leucine, phenylalanine, proline, and ornithine, reflecting the various enzymatic systems present in the starters. Starters Bt (control) and ULAAC-E exhibited various significant differences regarding their free amino acid profiles, as confirmed by sensory analysis. In addition, identification of volatile compounds confirmed the presence of several key molecules related to aroma, such as 3-methylbutanal and diacetyl. Besides the aroma-producing aspect, 2 starters (ULAAC-A and ULAAC-H) seem to possess an important ability to generate large amounts of gamma-aminobutyric acid, which contributed up to 15% of the total amino acids present in the model curd after 15 d ripening. gamma-Aminobutyric acid is an amine well-known for its antihypertensive and calming effects. |
| | |
Authors:
|
N Lacroix; D St-Gelais; C P Champagne; J Fortin; J-C Vuillemard |
Publication Detail:
|
Type: Evaluation Studies; Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
|
Title: Journal of dairy science Volume: 93 ISSN: 1525-3198 ISO Abbreviation: J. Dairy Sci. Publication Date: 2010 Aug |
Date Detail:
|
Created Date: 2010-07-26 Completed Date: 2010-11-10 Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 2985126R Medline TA: J Dairy Sci Country: United States |
Other Details:
|
Languages: eng Pagination: 3427-41 Citation Subset: IM |
Copyright Information:
|
Copyright (c) 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved. |
Affiliation:
|
Centre de Recherche STELA et Institut des Nutraceutiques et des Aliments Fonctionnels, Rue de l'Agriculture, Pavillon Paul Comtois, Université Laval Québec, QC, Canada. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
Amino Acids
/
analysis Cheese / analysis*, microbiology Food Microbiology Food Technology / methods* Humans Odors* Smell* Taste Volatile Organic Compounds / analysis |
| Chemical | |
Reg. No./Substance:
|
0/Amino Acids; 0/Volatile Organic Compounds |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Use of milk fatty acids composition to discriminate area of origin of bulk milk.
Next Document: Identification of ubiquitin in bovine milk and its growth inhibitory effects on human cancer cell li...