Diacetyl, acetoin, 2,3-butyleneglycol, 2-butanone and 2-butanol concentrations in ripening Cheddar cheese

Abstract

Diacetyl, acetoin, 2,3-butyleneglycol, 2-butanone and 2-butanol concentrations have been determined in ripened Cheddar cheese made using Streptococcus diacetilactis DRC1 or Str. cremoris AM 2 or HP as starter culture. Diacetyl content was found to be initially higher in the DRC 1 cheese than in the other 2 cheeses, presumably because this starter readily ferments citrate. The disappearance of acetoin appears to be related to the formation of 2,3-butyleneglycol in DRCl and AM 2 cheeses, but not in HP cheese. Only trace amounts of 2-butanone and 2-butanol were observed in the 3 cheeses even though the concentration of a postulated precursor, 2,3-butyleneglycol, was present in considerable concentration in the DRC 1 and AM 2 cheeses. Analysis of a number of mature AM 2 and HP cheeses selected at random indicated the presence of 2-butanone in only a few of the AM 2 cheeses. It is suggested that this compound may have arisen from the presence of a micro-organism which entered the cheese vat at the time of cheese-making.

Aroma development in semi-hard reduced-fat cheese inoculated with Lactobacillus paracasei strains with different aminotransferase profiles

“…Acetoin was detected in some cheeses but, due to response problems in the method of analysis, no statistical evaluation of acetoin was conducted, although the results indicated that high amounts of acetoin and diacetyl were correlated, especially in cheeses with CHCC 4256 (data not shown). The presence of 2,3-butanediol was expected in the cheeses (Keen & Walker, 1974). However, 2,3-butanediol was not detected in control or experimental cheese, in spiked reference cheese slurries or in an aqueous solution, with the D-HS GCMS method used (data not shown).…”

“…The same tendency was observed for 2-butanone, although lower amounts of this compound were present (0.6-3.0 mmol kg À1 ). These two compounds may be produced from 2,3-butanediol, by starter LAB (Keen & Walker, 1974) or NSLAB (Speranza et al, 1997), and the results for 2-butanone and 2-butanol indicate that some of these LAB activities had been present, and were especially pronounced in the control cheeses.…”

“…Diacetyl may be reduced to acetoin and 2,3-butanediol within the cheese matrix (Keen & Walker, 1974). Acetoin was detected in some cheeses but, due to response problems in the method of analysis, no statistical evaluation of acetoin was conducted, although the results indicated that high amounts of acetoin and diacetyl were correlated, especially in cheeses with CHCC 4256 (data not shown).…”

Review Article: Sensory Characteristics of Probiotic Cheese

“…In their study, diacetyl, which can be produced by the catabolism of citrate or Asp, was found in significantly higher concentrations in cheese produced with CHCC 4256 compared to all other cheeses. Diacetyl may be reduced to acetoin and 2,3-butanediol within the cheese matrix (Keen and Walker 1974). GDH activity has been suggested to be a major criterion for the selection of flavor-producing LAB strains, as the GDH reaction generates α-ketoglutarate necessary for the AT reaction (Tanous and others 2002).…”

Accumulation of Some Flavor Compounds in Full‐ and Reduced‐fat Cheddar Cheese Under Different Ripening Conditions

“…All the volatiles (Table 2) had been reported for Cheddar cheese and, in most cases, were indicated important for Cheddar flavors (Dulley and Grieve, 1974;Keen and Walker, 1974;Wong et al, 1975;Vandeweghe and Reineccius, 1990;Dacremont and Vickers, 1994;Eaton, 1994;Jeon, 1994;Christensen and Reineccius, 1995). VFFA have been shown to provide the necessary aroma background, and possibly contribute to the peppery taste of Cheddar cheese (Eaton, 1994).…”