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Wang W, Sun B, Deng J, Ai N. Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies. Food Res Int 2024; 188:114478. [PMID: 38823867 DOI: 10.1016/j.foodres.2024.114478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/05/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
In recent years, the demand for reduced-fat dairy products (RFDPs) has increased rapidly as the health risks associated with high-fat diets have become increasingly apparent. Unfortunately, lowering the fat content in dairy products would reduce the flavor perception of fat. Fat-derived flavor compounds are the main contributor to appealing flavor among dairy products. However, the contribution of fat-derived flavor compounds remains underappreciated among the flavor improvement factors of RFDPs. Therefore, this review aims to summarize the flavor perception mechanism of fat and the profile of fat-derived flavor compounds in dairy products. Furthermore, the characteristics and influencing factors of flavor compound release are discussed. Based on the role of these flavor compounds, this review analyzed the current and potential flavor improvement strategies for RFDPs, including physical processing, lipolysis, microbial applications, and fat replacement. Overall, promoting the synthesis of milk fat characteristic flavor compounds in RFDPs and aligning the release properties of flavor compounds from the RFDPs with those of equivalent full-fat dairy products are two core strategies to improve the flavor of reduced-fat dairy products. In the future, better modulation of the behavior of flavor compounds by various methods is promising to replicate the flavor properties of fat in RFDPs and meet consumer sensory demands.
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Affiliation(s)
- Weizhe Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China
| | - Jianjun Deng
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Nasi Ai
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China.
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Li D, Cui Y, Wu X, Li J, Min F, Zhao T, Zhang J, Zhang J. Graduate Student Literature Review: Network of flavor compounds formation and influence factors in yogurt. J Dairy Sci 2024:S0022-0302(24)00969-X. [PMID: 38945263 DOI: 10.3168/jds.2024-24875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Accepted: 06/02/2024] [Indexed: 07/02/2024]
Abstract
Yogurt is popular as a natural and healthy food, but its flavor greatly affects acceptability by consumers. Flavor compounds of yogurt is generally produced by the metabolism of lactose, protein and fat, and the resulting flavors include carbonyls, acids, esters and alcohols, etc. Each flavor compounds could individually provide the corresponding flavor, or it can be combined with other compounds to form a new flavor. The flavor network was formed among the metabolites of milk components, and acetaldehyde, as the central compounds, played a role in connecting the whole network. The flavor compounds can be affected by many factors, such as the use of different raw milks, ways of homogenization, sterilization, fermentation, post ripening, storage condition and packaging materials, etc., which can affect the overall flavor of yogurt. This paper provides an overview of the volatile flavor compounds in yogurt, the pathways of production of the main flavor compounds during yogurt fermentation, and the factors that influence the flavor of yogurt including type of raw milk, processing, and storage. It also tries to provide theoretical guidance for the product of yogurt in ideal flavor, but further research is needed to provide a more comprehensive description of the flavor system of yogurt.
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Affiliation(s)
- Die Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China
| | - Yutong Cui
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China
| | - Xinying Wu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China
| | - Jiyong Li
- Shangri-la Kangmei Dairy Products CO.\, Ltd., Diqing Prefecture 674400, China
| | - Fuhai Min
- Shangri-la Kangmei Dairy Products CO.\, Ltd., Diqing Prefecture 674400, China
| | - Tianrui Zhao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China
| | - Jianming Zhang
- Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, 310016, China.
| | - Jiliang Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China.
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Xue B, Li G, Xun X, Huang Q, Wang S. Multi-omics revealed the formation mechanism of characteristic volatiles in Tibetan yak cheese induced by different altitudes. Food Chem X 2024; 21:101120. [PMID: 38292682 PMCID: PMC10825365 DOI: 10.1016/j.fochx.2024.101120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 12/26/2023] [Accepted: 01/01/2024] [Indexed: 02/01/2024] Open
Abstract
The variation in volatiles, bacteria and metabolites of Tibetan yak cheese (TYC) from different altitudes were characterized with multi-omics to reveal the formation mechanism of characteristic volatile compounds (C-VOCs) in TYC induced by altitudes. 22C-VOCs (odor activity value, OAV > 1) were identified in TYCs, and hexanal, dodecanol, 2,3-butanediol, butyl isobutyate, etc., C-VOCs were confirmed induced by altitude. Lactobacillus, Kocuria, etc., bacteria and benzyl thiocyanate, trehalose, sarcosine, etc., metabolites were screened as the variable bacteria and metabolites for TYCs regulated by altitude, respectively. Pediococcus and carbonhydrates maybe the main contributors for the formation of C-VOCs in TYCs induced by altitudes. The formation of dodecanol, 2,3-butanediol and hexanal maybe derived from sarcosine and EPA, and the generation of butyl isobutyrates maybe originated from 1,6-DP-fructose and threonic acid facilitating by Pediococcus. This research will help us gain insight into the contribution of altitude to the formation of volatiles in TYCs.
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Affiliation(s)
- Bei Xue
- School of Medicine, Xizang Minzu University, Xianyang, Shanxi 712082, China
| | - Guo Li
- School of Medicine, Xizang Minzu University, Xianyang, Shanxi 712082, China
| | - Xujia Xun
- School of Medicine, Xizang Minzu University, Xianyang, Shanxi 712082, China
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Shaokang Wang
- School of Medicine, Xizang Minzu University, Xianyang, Shanxi 712082, China
- School of Public Health, Southeast University, Nanjing Jiangsu 210009, China
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Vélez MA, Wolf VI, Espariz M, Acciarri G, Magni C, Hynes E, Perotti MC. Study of volatile compounds profiles in milk matrices using Enterococcus faecalis EstA and Rhizomucor miehei lipase. Food Res Int 2023; 169:112861. [PMID: 37254435 DOI: 10.1016/j.foodres.2023.112861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 02/02/2023] [Accepted: 04/17/2023] [Indexed: 06/01/2023]
Abstract
The use of esterase/lipase enzymes of different origins in food industry is a widely employed strategy to enhance the formation of characteristic aromatic compounds derived from fat and diversify flavour. In the present work, we studied EstA enzyme of Enterococcus faecalis and a high purity Rhizomucor miehei lipase (Palatase). EstA was obtained recombinantly in Escherichia coli BL21 (DE3), and optimum esterase activity was detected at pH 6.75 and 40 °C. We evaluated the effect of the enzymes on milk mixtures prepared with different fat contents (2.8 and 6%) and structure (native or homogenized) on volatile compounds profiles. The milk fat structure before and after the application of low homogenization was characterized by dynamic light dispersion and microscopy. Native milk fat mixtures presented particles of 4.6 μm and 184 nm and homogenized mixtures had particles of 1.4 μm and 258 nm; microscopy images were in concordance with these results. Fifteen volatile compounds were identified, including ketones, esters, alcohols, and acids. We showed the key role of milk fat levels and microstructure in the nature of the volatile compounds produced by the R. miehei enzyme. Both in native or homogenized states, the highest content of fat favored a higher production of acids whereas the lowest fat level favored a higher esters production along with a more balanced volatile profile. For EstA enzyme, results showed a limited action on fat, as biosynthesis of esters only increased with the highest fat level homogenized.
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Affiliation(s)
- María A Vélez
- Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina.
| | - Verónica I Wolf
- Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
| | - Martín Espariz
- Instituto de Biología Molecular y Celular de Rosario (IBR-CONICET), Suipacha 590, 2000, Rosario, Santa Fe, Argentina
| | - Giuliana Acciarri
- Instituto de Biología Molecular y Celular de Rosario (IBR-CONICET), Suipacha 590, 2000, Rosario, Santa Fe, Argentina
| | - Christian Magni
- Instituto de Biología Molecular y Celular de Rosario (IBR-CONICET), Suipacha 590, 2000, Rosario, Santa Fe, Argentina
| | - Erica Hynes
- Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
| | - María C Perotti
- Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina
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de Jesus Filho M, Klein B, Wagner R, Godoy HT. Key aroma compounds of Canastra cheese: HS-SPME optimization assisted by olfactometry and chemometrics. Food Res Int 2021; 150:110788. [PMID: 34865803 DOI: 10.1016/j.foodres.2021.110788] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 09/07/2021] [Accepted: 10/24/2021] [Indexed: 11/26/2022]
Abstract
An analytical method was developed to determine volatile compounds (VC) that contribute to the aroma of cheese from Serra da Canastra (Brazil) and evaluate them in three ripening stages (fresh, short-ripened, and ripened) via headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC). Proximate and fatty acid compositions were determined to observe whether there would be changes during ripening. Multivariate designs were applied to optimize the extraction parameters of volatile compounds and assisted by GC olfactometry (GC-O) and chemometrics. The adopted strategy revealed that the best extraction condition requires 10 min of equilibration, 75.2 min of fiber exposure at 40 °C, and 1 g of sample. The data obtained evidenced the alteration of the abundance of volatile compounds, fatty acids, and proximate composition of Canastra cheese during ripening. The fatty acid profile of the samples was mainly composed of palmitic, oleic, and stearic acids. This dairy product is rich in volatile compounds and formed primarily by alcohols (n = 14), acids (n = 13), and esters (n = 11). Olfactometry indicated that the VCs that most affected the aroma of ripened Canastra cheese were acetic acid, isobutyric acid, butanoic acid, and ethyl hexanoate. The method developed effectively discriminated against Canastra cheeses at their different ripening stages.
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Affiliation(s)
- Milton de Jesus Filho
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
| | - Bruna Klein
- Departament of Technology and Food Science, Federal University de Santa Maria (UFSM), 97105-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Departament of Technology and Food Science, Federal University de Santa Maria (UFSM), 97105-900 Santa Maria, RS, Brazil
| | - Helena Teixeira Godoy
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
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Demirci S, Öztürk Hİ, Atik DS, Koçak C, Demirci T, Akın N. Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03775-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.06.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Sharma Khanal BK, Budiman C, Hodson MP, Plan MR, Prakash S, Bhandari B, Bansal N. Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Zheng X, Liu F, Shi X, Wang B, Li K, Li B, Zhuge B. Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese. Food Res Int 2018; 105:733-742. [DOI: 10.1016/j.foodres.2017.12.007] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 12/01/2017] [Accepted: 12/02/2017] [Indexed: 01/08/2023]
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