1
|
Du R, Jiang J, Qu G, Wu Q, Xu Y. Directionally controlling flavor compound profile based on the structure of synthetic microbial community in Chinese liquor fermentation. Food Microbiol 2023; 114:104305. [PMID: 37290868 DOI: 10.1016/j.fm.2023.104305] [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: 01/31/2023] [Revised: 04/20/2023] [Accepted: 05/10/2023] [Indexed: 06/10/2023]
Abstract
Most traditional fermented foods are produced by spontaneous fermentation. It is difficult to produce traditional fermented foods with desired flavor compound profile. In this study, using Chinese liquor fermentation as a case, we aimed to directionally control flavor compound profile in food fermentation. Twenty key flavor compounds were identified in 80 Chinese liquor fermentations. Six microbial strains, identified as high producers of these key flavor compounds, were used to generate the minimal synthetic microbial community. A mathematical model was established to link the structure of the minimal synthetic microbial community and the profile of these key flavor compounds. This model could generate the optimal structure of synthetic microbial community to produce flavor compounds with desired profile. This work provided a strategy to realize the directional control of flavor compound profile via controlling the structure of the synthetic microbial community in Chinese liquor fermentation.
Collapse
Affiliation(s)
- Rubing Du
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Jian Jiang
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Guanyi Qu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Qun Wu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China
| |
Collapse
|
2
|
Santamarina-García G, Amores G, Hernández I, Morán L, Barrón LJR, Virto M. Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese. Curr Res Food Sci 2022; 6:100425. [PMID: 36691591 PMCID: PMC9860272 DOI: 10.1016/j.crfs.2022.100425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 12/10/2022] [Accepted: 12/21/2022] [Indexed: 12/24/2022] Open
Abstract
Cheese microbiota contributes to various biochemical processes that lead to the formation of volatile compounds and the development of flavour during ripening. Nonetheless, the role of these microorganisms in volatile aroma compounds production is little understood. This work reports for the first time the dynamics and odour impact of volatile compounds, and their relationship to microbial shifts during the ripening of a raw ewe milk-derived cheese (Idiazabal). By means of SPME-GC-MS, 81 volatile compounds were identified, among which acids predominated, followed by esters, ketones and alcohols. The ripening time influenced the abundance of most volatile compounds, thus the moments of greatest abundance were determined (such as 30-60 days for acids). Through Odour Impact Ratio (OIR) values, esters and acids were reported as the predominant odour-active chemical families, while individually, ethyl hexanoate, ethyl 3-methyl butanoate, ethyl butanoate, butanoic acid or 3-methyl butanal were notable odorants, which would provide fruity, rancid, cheesy or malt odour notes. Using a bidirectional orthogonal partial least squares (O2PLS) approach with Spearman's correlations, 12 bacterial genera were reported as key bacteria for the volatile and aromatic composition of Idiazabal cheese, namely Psychrobacter, Enterococcus, Brevibacterium, Streptococcus, Leuconostoc, Chromohalobacter, Chryseobacterium, Carnobacterium, Lactococcus, Obesumbacterium, Stenotrophomonas and Flavobacterium. Non-starter lactic acid bacteria (NSLAB) were highly related to the formation of certain acids, esters and alcohols, such as 3-hexenoic acid, ethyl butanoate or 1-butanol. On the other hand, the starter LAB (SLAB) was related to particular ketones production, specifically 3-hydroxy-2-butanone; and environmental and/or non-desirable bacteria to certain ketones, hydrocarbons and sulphur compounds formation, such as 2-propanone, t-3-octene and dimethyl sulphone. Additionally, the SLAB Lactococcus and Psychrobacter, Brevibacterium and Chromohalobacter were described as having a negative effect on aroma development caused by NSLAB and vice versa. These results provide novel knowledge to help understand the aroma formation in a raw ewe milk-derived cheese.
Collapse
Affiliation(s)
- Gorka Santamarina-García
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain,Corresponding author.
| | - Gustavo Amores
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain
| | - Igor Hernández
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain
| | - Lara Morán
- Lactiker Research Group, Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain
| | - Luis Javier R. Barrón
- Lactiker Research Group, Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain
| | - Mailo Virto
- Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain,Corresponding author.
| |
Collapse
|
3
|
Screening of mixed-species starter cultures for increasing flavour during fermentation of milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
4
|
Li S, Du D, Wang J, Wei Z. Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties. Crit Rev Food Sci Nutr 2022; 64:3764-3793. [PMID: 36259959 DOI: 10.1080/10408398.2022.2134982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fermented foods are sensitive to the production conditions because of microbial and enzymatic activities, which requires intelligent flavor sensing system (IFSS) to monitor and optimize the production process based on the flavor properties. As the simulation system of human olfaction and gustation, IFSS has been widely used in the field of food with the characteristics of nondestructive, pollution-free, and real-time detection. This paper reviews the application of IFSS in the control of fermentation, ripening, and shelf life, and the potential in the identification of quality differences and flavor-producing microbes in fermented foods. The survey found that electronic nose (tongue) is suitable to monitor fermentation process and identify food authenticity in real time based on the changes of flavor profile. Gas chromatography-ion mobility spectrometry and nuclear magnetic resonance technology can be used to analyze the flavor metabolism of fermented foods at various production stages and explore the correlation between flavor substances and microorganisms.
Collapse
Affiliation(s)
- Siying Li
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Dongdong Du
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Jun Wang
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Zhenbo Wei
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| |
Collapse
|
5
|
Gąsior R, Wojtycza K, Majcher MA, Bielińska H, Odrzywolska A, Bączkowicz M, Migdał W. Key Aroma Compounds in Roasted White Kołuda Goose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5986-5996. [PMID: 34019403 DOI: 10.1021/acs.jafc.1c01475] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Aroma-active compounds in the roasted leg meat of White Kołuda goose were assayed by gas chromatography-olfactometry, using aroma extract dilution analysis and solvent-assisted flavor evaporation. Quantitation, recombination-omission tests, and sensory evaluation were carried out. Thirty aroma compounds, for which odor activity values (OAVs) were calculated and for which the flavor dilution factors were greater than or equal to 1, were identified. The concentration of aroma compounds ranged from 0.06 to 633 (μg/kg). The highest OAVs (>1024) were for 2-furfurylthiol, 2-acetyl-1-pyrroline, and 1-octen-3-one. Nine key aroma compounds were: 2-furfurylthiol, 2-acetyl-2-thiazoline, 1-octen-3-one, 2-phenylethanethiol, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (E,E)-2,4-decadienal, 2-acetyl-1-pyrroline, and 3-(methylthio)propanal. The intensity of the dominating roasted, meaty/broth, and fatty notes in the recombination model consisting of the key odorants were rated (10-point scale) at 4.6-5.8 points, relative to the original roasted goose (5.2-6.2). The aroma compounds defined predominantly the meaty, roasted, and fatty flavors during the descriptive sensory evaluation of the roasted goose meat.
Collapse
Affiliation(s)
- Robert Gąsior
- Central Laboratory, National Research Institute of Animal Production, Balice, 32-083 Kraków, Poland
| | - Krzysztof Wojtycza
- Central Laboratory, National Research Institute of Animal Production, Balice, 32-083 Kraków, Poland
| | - Małgorzata A Majcher
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Halina Bielińska
- Institute's Experimental Station in Kołuda Wielka, 88-160 Janikowo, Poland
| | - Angelika Odrzywolska
- Central Laboratory, National Research Institute of Animal Production, Balice, 32-083 Kraków, Poland
| | - Małgorzata Bączkowicz
- Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Władysław Migdał
- Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| |
Collapse
|
6
|
Wang B, Wang J, Xu L, Zhang J, Ai N, Cao Y. Characterization of the key odorants in kurut with aroma recombination and omission studies. J Dairy Sci 2020; 103:4164-4173. [DOI: 10.3168/jds.2019-17521] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Accepted: 01/21/2020] [Indexed: 11/19/2022]
|
7
|
Dan T, Ren W, Liu Y, Tian J, Chen H, Li T, Liu W. Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by Lactobacillus delbrueckii subsp. bulgaricus. Front Microbiol 2019; 10:2183. [PMID: 31620117 PMCID: PMC6759748 DOI: 10.3389/fmicb.2019.02183] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Accepted: 09/05/2019] [Indexed: 12/14/2022] Open
Abstract
Lactobacillus delbrueckii subsp. bulgaricus is one of the predominant lactic acid bacterial species used as starter cultures in industrial fermented dairy manufacturing, as it strongly affects the quality of the products. Volatile flavor compound profiles and fermentation characteristics are considered to be the most important indicators for starter culture screening. In the present study, volatile compounds in milk fermented by 17 test strains of L. delbrueckii subsp. bulgaricus and a commercial strain used as a control were identified using solid-phase microextraction (SPME) methods coupled with gas chromatography mass spectrometry (GC-MS). In total, 86 volatile flavor compounds were identified in the fermented milk upon completion of fermentation, including 17 carboxylic acids, 14 aldehydes, 13 ketones, 29 alcohols, 8 esters, and 5 aromatic hydrocarbon compounds. Various volatile flavor compounds (acetaldehyde, 3-methyl-butanal, (E)-2-pentenal, hexanal, (E)-2-octenal, nonanal, 2,3-butanedione, acetoin, 2-heptanone, 2-non-anone, formic acid ethenyl ester) were identified due to their higher odor activity values (>1). In addition, of the 17 test strains of L. delbrueckii subsp. bulgaricus, IMAU20312 (B14) and IMAU62081 (B16) strains exhibited good fermentation characteristics in milk compared with the control strain. The combination of the volatile flavor compound profile and fermentation characteristics in this work could be useful when selecting lactic acid bacteria that may serve as important resources in the development of novel fermented milk products.
Collapse
Affiliation(s)
- Tong Dan
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Weiyi Ren
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Yang Liu
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Jiale Tian
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Haiyan Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Ting Li
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| | - Wenjun Liu
- Key Laboratory of Dairy Biotechnology and Engineering, Dairy Processing Laboratory of National Dairy Production Technology and Research Center, Ministry of Education of the People's Republic of China, Inner Mongolia Agricultural University, Hohhot, China
| |
Collapse
|
8
|
Zajác P, Martišová P, Čapla J, Čurlej J, Golian J. Characteristics of textural and sensory properties of Oštiepok cheese. POTRAVINARSTVO 2019. [DOI: 10.5219/855] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Oštiepok is a traditional half-fat semi-hard cheese made in Slovakia. The basic raw material used to produce oštiepok cheese is ewe's milk, a mixture of ewe's and cow's milk or cow's milk. Oštiepok cheese is produced either directly at a small-scale mountainside sheep farm, using the traditional on-farm method of production, or at dairies, using the industrial method. Oštiepok cheese was produced as far back as the beginning of the 18th century. An industrial production of Oštiepok cheese using cow's milk were laid by the Galbavý family in Detva (Slovakia) in 1921. The cheese is originally made by cutting off fresh sweet cheese, which is pressed into a wooden, hand-cut and decorated round shape where it is left to stand. Subsequently, it is removed and immersed in warm salty water, left to stand there until the salt penetrates completely in. Then it is necessary that it pass slightly. In its salty water, the ostrich produces its traditional durability, its surface is slightly peeled, mostly yellowish. This cheese may or may not be steamed and may be smoked or unsmoked. Slovenský oštiepok is a protected trade name under the EU's protected geographical indication. A similar cheese is made in the Polish Tatra Mountains under the name Oscypek. The cheeses differ in ingredients' ratios, cheesemaking process and the characteristics of the final products. In this study we have characterized textural and sensory properties of the Oštiepok cheese produced in Slovakia made from ewe's milk, a mixture of ewe's and cow's milk and cow's milk.
Collapse
|
9
|
Bao R, Liu S, Ji C, Liang H, Yang S, Yan X, Zhou Y, Lin X, Zhu B. Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu, by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3. Front Microbiol 2018; 9:3003. [PMID: 30662432 PMCID: PMC6327836 DOI: 10.3389/fmicb.2018.03003] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Accepted: 11/20/2018] [Indexed: 11/13/2022] Open
Abstract
Chouguiyu, a Chinese traditional fermented fish, is famous for its uniquely strong odor and desirable taste. However, traditional spontaneous fermentation often resulted in contamination and unstable quality of products. In this study, individual or conjunctive inoculation of two indigenous lactic acid bacteria (LAB), Lactococcus lactis M10 and Weissella cibaria M3, was tested for their effect on improving Chouguiyu's quality. It was shown that inoculation would not affect the system's pH, while increased the total bacteria count and lactic acid bacteria amounts. Matrix-assisted laser desorption/ionization time-of-flight mass (MALDI-TOF) analysis results revealed that Lactoc. lactis M10 and W. cibaria M3 could quickly occupy a dominant position in the ecosystem, and Lactoc. lactis M10 played an important role in the control of spoilage bacteria. Volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and biogenic amines results also showed that Lactoc. lactis M10 had a positive effect on improving the product's quality. Co-inoculation of Lactoc. lactis M10 and W. cibaria M3 could promote the formation of flavor according to the E-nose and gas chromatography-mass spectrometer (GC-MS) analyses, especially for the aroma-active and key volatile compounds. PCA plots of E-nose and hierarchical clustering analysis of GC-MS profiles revealed that the co-inoculation sample at the fifth day (LW5) was the most similar to the natural fermentation sample at the seventh day (C7). The overall acceptance of LW5 was also the closest to that of C7 in sensory evaluation. In conclusion, mixed starter culture was shown to have a good effect on improving product quality and enhancing flavor with fermentation time shortened by 29%.
Collapse
Affiliation(s)
- Ruiqi Bao
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Sasa Liu
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Chaofan Ji
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Huipeng Liang
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Song Yang
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei, China
| | - Xiaoming Yan
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei, China
| | - Yingqin Zhou
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei, China
| | - Xinping Lin
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| |
Collapse
|
10
|
Kosowska M, Majcher MA, Jeleń HH, Fortuna T. Key Aroma Compounds in Smoked Cooked Loin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3683-3690. [PMID: 29575895 DOI: 10.1021/acs.jafc.7b05996] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Smoked cooked loin is one of the most popular meat products in Poland. In this study, key volatile compounds in this traditional Polish meat product were determined using gas chromatography-olfactometry and aroma extract dilution analysis (AEDA). In total, 27 odor-active volatile compounds were identified, with flavor dilution (FD) factors ranging from 4 to 1024, with the highest FD factors noted for 2-methoxyphenol, 2-methoxy-4-(prop-2-enyl)phenol, and 2-methoxy-4-( E)-(prop-1-en-1-yl)phenol. Results of the quantitative analyses based on determinations with stable isotope dilution assays (SIDAs) and standard addition (SA), followed by calculations of the odor activity value (OAV), enabled identifying 24 of the volatile compounds responsible for flavor development in the analyzed smoked cooked loin. The highest OAVs were obtained for 2-methoxyphenol, 2-methyl-3-furanthiol, 1-octen-3-one, and 2-methyl-3-(methyldithio)furan.
Collapse
Affiliation(s)
- Monika Kosowska
- Department of Food Analysis and Quality Assessment, Faculty of Food Technology , University of Agriculture in Krakow , ulica Balicka 122 , 30-149 Kraków , Poland
- Regis, Limited , ulica Sławka 3a , 30-633 Kraków , Poland
| | - Małgorzata A Majcher
- Faculty of Food Science and Nutrition , Poznań University of Life Sciences , ulica Wojska Polskiego 31 , 60-624 Poznań , Poland
| | - Henryk H Jeleń
- Faculty of Food Science and Nutrition , Poznań University of Life Sciences , ulica Wojska Polskiego 31 , 60-624 Poznań , Poland
| | - Teresa Fortuna
- Department of Food Analysis and Quality Assessment, Faculty of Food Technology , University of Agriculture in Krakow , ulica Balicka 122 , 30-149 Kraków , Poland
| |
Collapse
|
11
|
Li S, Nie Y, Ding Y, Zhao J, Tang X. Effects of Pure and Mixed Koji Cultures with S
accharomyces cerevisiae
on Apple Homogenate Cider Fermentation. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12492] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Shuying Li
- Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Institute of Agro-Products Processing Science and Technology; No. 2 Yuan Ming Yuan West Road Beijing 100193 China
| | - Ying Nie
- Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Institute of Agro-Products Processing Science and Technology; No. 2 Yuan Ming Yuan West Road Beijing 100193 China
| | - Yang Ding
- Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Institute of Agro-Products Processing Science and Technology; No. 2 Yuan Ming Yuan West Road Beijing 100193 China
| | - Jinhong Zhao
- Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Institute of Agro-Products Processing Science and Technology; No. 2 Yuan Ming Yuan West Road Beijing 100193 China
| | - Xuanming Tang
- Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Institute of Agro-Products Processing Science and Technology; No. 2 Yuan Ming Yuan West Road Beijing 100193 China
| |
Collapse
|
12
|
SPME-MS-Based Electronic Nose as a Tool for Determination of Authenticity of PDO Cheese, Oscypek. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0114-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
13
|
Majcher MA, Myszka K, Kubiak J, Jeleń HH. Identification of key odorants of fried cottage cheese and contribution of Galactomyces geotrichum MK017 to the formation of 2-phenylethanol and related rose-like aroma compounds. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.08.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
14
|
Carrascon V, Escudero A, Ferreira V, Lopez R. Characterisation of the key odorants in a squid broth (Illex argentinus). Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
15
|
Pan DD, Wu Z, Peng T, Zeng XQ, Li H. Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism. J Dairy Sci 2013; 97:624-31. [PMID: 24359834 DOI: 10.3168/jds.2013-7131] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2013] [Accepted: 10/29/2013] [Indexed: 11/19/2022]
Abstract
Flavor, as one of the most important properties determining the acceptability and preference of fermented milks, is influenced by compositional and processing factors. In this study, we focused on the volatile organic compounds related to flavor during milk fermentation by Lactobacillus pentosus according to electronic nose analysis. Xylose (1% addition) metabolized by Lb. pentosus strongly affects the flavor of yogurt, with the potent volatile organic compounds of ethanol (3.08%), 2,3-butanedione (7.77%), and acetic acid (22.70%) detected using solid-phase microextraction coupled with gas chromatography-mass spectrometry analysis. Sensoryanalysis also showed skimmed yogurt fermented by Lb. pentosus with 1% xylose had the unique scores of sourness (acetic acid) and butter flavor (2,3-butanedione). Furthermore, α-acetolactate synthase and α-acetolactate decarboxylase in carbohydrate metabolism play important roles in milk fermentation. Under preferable conditions (pH 5.5, 42 °C) for α-acetolactate synthase and α-acetolactate decarboxylase, the relative content of potent flavor compound 2,3-butanedione was 10.13%, which was 2.55% higher than common culture condition (pH 4.5, 37 °C), revealing that xylose metabolized by Lb. pentosus has potential values for the milk product industry, such as the acceptability and preference of fermented milk product.
Collapse
Affiliation(s)
- D D Pan
- Food Science and Technology Department of the Marine Science School, Ningbo University, Ningbo 315211, P. R. China; Food Science and Nutrition Department, Nanjing Normal University, Nanjing 210097, P. R. China.
| | - Z Wu
- Food Science and Nutrition Department, Nanjing Normal University, Nanjing 210097, P. R. China
| | - T Peng
- Food Science and Nutrition Department, Nanjing Normal University, Nanjing 210097, P. R. China
| | - X Q Zeng
- Food Science and Technology Department of the Marine Science School, Ningbo University, Ningbo 315211, P. R. China
| | - H Li
- Food Science and Nutrition Department, Nanjing Normal University, Nanjing 210097, P. R. China
| |
Collapse
|
16
|
Kędzierska-Matysek M, Florek M, Skałecki P, Litwińczuk A, Chruścicki A. A comparison of the physicochemical characteristics of the regional cheese Oscypek and the traditional cheese Gazdowski from the Polish Podhale. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12107] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Monika Kędzierska-Matysek
- Department of Commodity Science and Processing of Raw Animal Materials; University of Life Sciences in Lublin; Lublin Poland
| | - Mariusz Florek
- Department of Commodity Science and Processing of Raw Animal Materials; University of Life Sciences in Lublin; Lublin Poland
| | - Piotr Skałecki
- Department of Commodity Science and Processing of Raw Animal Materials; University of Life Sciences in Lublin; Lublin Poland
| | - Anna Litwińczuk
- Department of Commodity Science and Processing of Raw Animal Materials; University of Life Sciences in Lublin; Lublin Poland
| | - Adam Chruścicki
- Department of Commodity Science and Processing of Raw Animal Materials; University of Life Sciences in Lublin; Lublin Poland
| |
Collapse
|
17
|
Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and -independent approaches. Appl Environ Microbiol 2012; 78:1890-8. [PMID: 22247135 DOI: 10.1128/aem.06081-11] [Citation(s) in RCA: 101] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
Oscypek is a traditional Polish scalded-smoked cheese, with a protected-designation-of-origin (PDO) status, manufactured from raw sheep's milk without starter cultures in the Tatra Mountains region of Poland. This study was undertaken in order to gain insight into the microbiota that develops and evolves during the manufacture and ripening stages of Oscypek. To this end, we made use of both culturing and the culture-independent methods of PCR followed by denaturing gradient gel electrophoresis (PCR-DGGE) and pyrosequencing of 16S rRNA gene amplicons. The culture-dependent technique and PCR-DGGE fingerprinting detected the predominant microorganisms in traditional Oscypek, whereas the next-generation sequencing technique (454 pyrosequencing) revealed greater bacterial diversity. Besides members of the most abundant bacterial genera in dairy products, e.g., Lactococcus, Lactobacillus, Leuconostoc, Streptococcus, and Enterococcus, identified by all three methods, other, subdominant bacteria belonging to the families Bifidobacteriaceae and Moraxellaceae (mostly Enhydrobacter), as well as various minor bacteria, were identified by pyrosequencing. The presence of bifidobacterial sequences in a cheese system is reported for the first time. In addition to bacteria, a great diversity of yeast species was demonstrated in Oscypek by the PCR-DGGE method. Culturing methods enabled the determination of a number of viable microorganisms from different microbial groups and their isolation for potential future applications in specific cheese starter cultures.
Collapse
|
18
|
Effectiveness of high-throughput miniaturized sorbent- and solid phase microextraction techniques combined with gas chromatography-mass spectrometry analysis for a rapid screening of volatile and semi-volatile composition of wines--a comparative study. Talanta 2011; 88:79-94. [PMID: 22265473 DOI: 10.1016/j.talanta.2011.10.010] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2011] [Revised: 09/28/2011] [Accepted: 10/12/2011] [Indexed: 11/23/2022]
Abstract
In this study the feasibility of different extraction procedures was evaluated in order to test their potential for the extraction of the volatile (VOCs) and semi-volatile constituents (SVOCs) from wines. In this sense, and before they could be analysed by gas chromatography-quadrupole first stage masss spectrometry (GC-qMS), three different high-throughput miniaturized (ad)sorptive extraction techniques, based on solid phase extraction (SPE), microextraction by packed sorbents (MEPS) and solid phase microextraction (SPME), were studied for the first time together, for the extraction step. To achieve the most complete volatile and semi-volatile signature, distinct SPE (LiChrolut EN, Poropak Q, Styrene-Divinylbenzene and Amberlite XAD-2) and MEPS (C(2), C(8), C(18), Silica and M1 (mixed C(8)-SCX)) sorbent materials, and different SPME fibre coatings (PA, PDMS, PEG, DVB/CAR/PDMS, PDMS/DVB, and CAR/PDMS), were tested and compared. All the extraction techniques were followed by GC-qMS analysis, which allowed the identification of up to 103 VOCs and SVOCs, distributed by distinct chemical families: higher alcohols, esters, fatty acids, carbonyl compounds and furan compounds. Mass spectra, standard compounds and retention index were used for identification purposes. SPE technique, using LiChrolut EN as sorbent (SPE(LiChrolut EN)), was the most efficient method allowing for the identification of 78 VOCs and SVOCs, 63 and 19 more than MEPS and SPME techniques, respectively. In MEPS technique the best results in terms of number of extractable/identified compounds and total peak areas of volatile and semi-volatile fraction, were obtained by using C(8) resin whereas DVB/CAR/PDMS was revealed the most efficient SPME coating to extract VOCs and SVOCs from Bual wine. Diethyl malate (18.8±3.2%) was the main component found in wine SPE(LiChrolut EN) extracts followed by ethyl succinate (13.5±5.3%), 3-methyl-1-butanol (13.2±1.7%), and 2-phenylethanol (11.2±9.9%), while in SPME(DVB/CAR/PDMS) technique 3-methyl-1-butanol (43.3±0.6%) followed by diethyl succinate (18.9±1.6%), and 2-furfural (10.4±0.4%), are the major compounds. The major VOCs and SVOCs isolated by MEPS(C8) were 3-methyl-1-butanol (26.8±0.6%, from wine total volatile fraction), diethyl succinate (24.9±0.8%), and diethyl malate (16.3±0.9%). Regardless of the extraction technique, the highest extraction efficiency corresponds to esters and higher alcohols and the lowest to fatty acids. Despite some drawbacks associated with the SPE procedure such as the use of organic solvents, the time-consuming and tedious sampling procedure, it was observed that SPE(LiChrolut EN), revealed to be the most effective technique allowing the extraction of a higher number of compounds (78) rather than the other extraction techniques studied.
Collapse
|