Identification and evaluation of selected compounds in Swiss cheese flavor

Langler, James Edward; Libbey, Leonard M.; Day, E.A.

doi:10.1021/jf60151a024

Cited by 73 publications

(45 citation statements)

References 7 publications

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“…However, with the exception of P. acidilactici, L. delbrueckii and L. paracasei, the relative abundance % registered for non-inoculated CBM was comparable or slightly higher than that registered for the other strains. Although the alcohols have limited influence on the flavor of cheese, due to their high sensory thresholds, they represent an index of the fermentation process (Langler et al, 1967). On the other hand, esters are important contributors to the flavor of many cheeses (Urbach, 1995) even at low concentrations, due to their high volatility at room temperatures (Bontinis et al, 2012).…”

Section: Composition Of Vocs From Fermented Cbmmentioning

confidence: 99%

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

Guarrasi

Sannino

Moschetti

et al. 2017

International Journal of Food Microbiology

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The contribution of two starter (Lactobacillus delbrueckii and Streptococcus thermophilus) and nine non-starter (Enterococcus casselliflavus, Enterococcus faecalis, Enterococcus durans, Enterococcus gallinarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, Pediococcus acidilactici and Pediococcus pentosaceus) species of lactic acid bacteria (LAB) to the volatile organic compounds (VOCs) of Caciocavallo Palermitano cheese was investigated. The strains used in this study were isolated during the production/ripening of the stretched cheese and tested in a cheese-based medium (CBM). The fermented substrates were analyzed for the growth of the single strains and subjected to the head space solid phase micro-extraction (HS-SPME) and gas chromatography - mass spectrometry (GC-MS). The 11 strains tested were all able to increase their numbers in CBM, even though the development of the starter LAB was quite limited. GC-MS analysis registered 43 compounds including seven chemical classes. A lower diversity of VOCs was registered for the unfermented curd based medium (CuBM) analyzed for comparison. The class of ketones represented a consistent percentage of the VOCs for almost all LAB, followed by alcohols and esters. The volatile profile of Pediococcus acidilactici and Lactobacillus delbrueckii was mainly characterized by 2-butanol, butanoic acid and hexanoic acid and their esters, while that of Lactobacillus casei and Lactobacillus rhamnosus was characterized by 2,3-butanedione and 2-butanone, 3-hydroxy. In order to correlate the VOCs produced by Caciocavallo Palermitano cheeses with those generated by individual LAB, the 4-month ripened cheeses resulting from the dairy process monitored during the isolation of LAB were also analyzed for the volatile chemical fraction and the compounds in common were subjected to a multivariate statistical analysis. The canonical analysis indicated that the VOCs of the ripened cheeses were mainly influenced by E. gallinarum, L. paracasei, L. delbrueckii, L. rhamnosus and L. casei and that 1-hexanol, o-xylene and m-xylene were the cheese VOCs highly correlated with LAB.

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Section: Composition Of Vocs From Fermented Cbmmentioning

confidence: 99%

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

Guarrasi

Sannino

Moschetti

et al. 2017

International Journal of Food Microbiology

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“…3-Methylbutyric acid (actual isovaleric acid) and 2-methylbutyric acid are branched-chain volatile acids involved in Swiss cheese flavour (Langler, Libbey, & Day, 1967;Preininger, Warmke, & Grosch, 1996). The presence of isovaleric acid is related to the intensity and aromatic richness of several cheeses such as Comt!…”

Section: Introductionmentioning

confidence: 99%

Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese

Thierry

Richoux

Kerjean

2004

International Dairy Journal

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Isovaleric acid (3-methylbutyric acid) and 2-methylbutyric acid contribute to Swiss cheese flavour. In order to determine the contribution of propionibacteria (PAB) to the production of methylbutyric acids, mini-Swiss cheeses were manufactured with or without PAB as a secondary starter (25 Propionibacterium freudenreichii strains), associated with different cultures of thermophilic lactic starters. In the presence of PAB, the quantity of methylbutyric acids was three to ten times greater, depending on PAB strain, than in the absence of PAB, regardless of the species and the strain of lactobacilli used (20-63 vs.o6 mg kg À1 ripened cheese). PAB produced methylbutyric acids concomitantly with acetic and propionic acids, then kept on producing methylbutyric acids after propionic fermentation. The increase in salt-in-moisture content of cheese from 1.0% to 1.8% induced a strain-dependent inhibition of isovaleric acid production. This study shows that P. freudenreichii is the main contributor to methylbutyric acid production in Swiss cheese. r

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“…3-Methylbutyric acid (actual isovaleric acid) and 2-methylbutyric acid contribute to Swiss cheese flavour (Langler, Libbey, & Day, 1967;Preininger, Warmke, & Grosch, 1996). These branched-chain volatile acids originate from leucine and isoleucine catabolism, respectively.…”

Section: Introductionmentioning

confidence: 99%

A simple screening method for isovaleric acid production by Propionibacterium freudenreichii in Swiss cheese

Thierry

Richoux

Kerjean

et al. 2004

International Dairy Journal

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Identification and evaluation of selected compounds in Swiss cheese flavor

Abstract: The major neutral volatiles of Swiss cheese were isolated by low-temperature low-pressure dis-

Cited by 73 publications

References 7 publications

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese

A simple screening method for isovaleric acid production by Propionibacterium freudenreichii in Swiss cheese

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