Key Odorants of Lazur, a Polish Mold-Ripened Cheese

Majcher, Małgorzata; Myszka, Kamila; Gracka, Anna; Grygier, Anna; Jeleń, Henryk H.

doi:10.1021/acs.jafc.6b04911

Cited by 25 publications

(17 citation statements)

References 30 publications

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“…Among which, 2-nonanone was the most abundant compound, next is 2-heptanone, together representing ∼80% of total ketones. In blue cheeses, they are characteristic flavor components which are formed during enzymatic lipolysis of FFAs (31). Although ketones was the most abundant group in the ripened experimental cheese, its percentage in neutral volatiles (38%) is significantly lower than that observed in blue cheeses (50-70%) (32,33).…”

Section: Ketonesmentioning

confidence: 88%

Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety

Jiao¹,

Zheng²,

Liu³

et al. 2021

Front. Nutr.

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Red-Veined Cheese is an experimental internal mold-ripened cheese using red koji powder as the red starter. The objective of this study was to characterize the physicochemical parameters, microorganisms, proteolysis, lipolysis, and volatile profile of the cheese during 33 days of ripening. The gross composition was 56.7% (w/w) for total solids, 45.8% (w/w) for fat-in-dry matter, 2.58% (w/w) for salt content and 37.8% (w/w) for protein. The pH increased from 4.88 to 5.23 during ripening. The Monascus density first rose and then fell, while total mesophilic bacteria count declined steadily throughout the maturation. Proteolysis degree in experimental group was significantly higher than in control group without inoculation of red koji powder. Analysis of the fatty acid profile showed that the internal Monascus-fermentation also promoted lipolysis. A total of 63 volatile compounds, including 12 ketones, 14 alcohols, 15 acids, 13 esters, 5 aldehydes, 3 lactones and 1 phenol, were identified by gas chromatography-mass spectrometry (GC–MS) coupled with headspace solid-phase microextraction (HS-SPME). The main chemical groups of volatile compounds were ketones, alcohols, acids and esters whereas aldehydes, lactones, and phenols represented only minor components. At the end of ripening, the levels of ketones, alcohols, esters were significantly higher in the experimental cheese compared with the control. Our results therefore show that the internal Monascus-fermentation is not only a suitable technology to form red veins in the paste but also an effective method to impact the composition of volatile compounds in cheese, which can thus distinguish it from other internal mold-ripened cheeses and surface-ripened Monascus-fermented cheese.

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Section: Ketonesmentioning

confidence: 88%

Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety

Jiao¹,

Zheng²,

Liu³

et al. 2021

Front. Nutr.

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“…Therefore, the presence of these volatile compounds can be considered beneficial for the sensory attributes of milk cakes. The type and maturity of a cheese are closely related to the content of methyl ketones, especially 2‐heptanone and 2‐nonanone, which are considered to be the most representative compounds in the flavors of Ragusano cheese and blue cheese (Majcher et al., 2017; Qian, Nelson, & Bloomer, 2002).…”

Section: Resultsmentioning

confidence: 99%

“…The descriptive sensory analysis of the milk cake was performed as described by Majcher et al. (2017) and our previous research (Tian et al., 2019). The procedure of selection, training, and formal descriptive sensory analysis were performed in a controlled temperature of 20 °C in sensory laboratory according to the GB/T 29605‐2013 and ISO 4121‐2003.…”

Section: Methodsmentioning

confidence: 99%

“…The time of the onset and end of the odor‐active compounds perceived by the panelists while sniffing the effluent from the sniffing mask were recorded, in addition to the perceived odor characteristic and aroma intensity (AI). The AI was evaluated using a 6‐point intensity scale from 0 to 5, where “0” was none detected, “3” was medium, and “5” was extremely strong (Majcher et al., 2017; Zhu & Xiao, 2018). The GC‐O analysis was performed in triplicate by each panelist.…”

Section: Methodsmentioning

confidence: 99%

“…In recent flavor studies, flavor‐related experiments that use the sensomics concept have been applied successfully to detect key aroma compounds in alcoholic beverages, cheese, fruits, and other foods (Lan et al., 2019; Majcher, Myszka, Gracka, Grygier, & Jeleń, 2017; Mayr et al., 2014). Aroma recombination, omission, and addition tests based on sensory analysis can be applied to more accurately verify the contributions of key aroma compounds to the overall sensory attributes of foods.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

Tian

Sun

et al. 2020

Journal of Food Science

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To identify the key aroma compounds in Yunnan goat milk cake, seven varieties of milk cake samples were subjected to sensory analysis and gas chromatography‐mass spectrometry (GC‐MS), gas chromatography‐olfactometry (GC‐O), aroma recombination, omission, and addition tests. The GC‐MS results revealed 53 compounds with aroma characteristics in all the samples. A further comparison of odor activity values and aroma intensities (AI) revealed 25 of these compounds as the initial key aroma compounds. The contributions of these key aroma compounds to the sensory attributes were determined using a partial least squares regression. Of these compounds, 2‐heptanone and 2‐nonanone were closely related to the “milky” and “cheesy” attributes and were highly abundant in the samples from Kunming. Fatty acids, including butanoic acid, hexanoic acid, octanoic acid, and decanoic acid, were the most abundant compounds detected in the milk cakes. These fatty acids were closely related to the “rancid” and “animalic (goat)” attributes and were largely detected in the samples from Dali Dengchuan and Dali Xiaguan. Sensory‐directed aroma recombination, omission, and addition tests further validated the important contributions of ethyl butyrate, benzaldehyde, 3‐methyl‐1‐butanol, 2‐heptanone, hexanoic acid, and octanoic acid to the overall sensory properties. Moreover, ethyl butyrate, benzaldehyde, and 2‐heptanone, when added, had evident inhibitory or masking effects on the AI of “sour,” “rancid,” and “animalic (goat)” attributes. Practical Application Goat milk cake is a popular acid‐curd cheese in Yunnan, China, however, our limited knowledge to its key aroma compounds restricts its development and industrial production. In this study, a sensory‐directed flavor analysis was used to characterized the key aroma compounds of Yunnan goat milk cake, which will help to enhance our understanding on the flavor profile of Yunnan goat milk cake and provide a reference for optimizing the flavor feature and organoleptic quality of this fresh goat cheese.

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Chemical constituents and bioactivities of hops (Humulus lupulus L.) and their effects on beer‐related microorganisms

Sun

Wang

Yuan

et al. 2022

Food and Energy Security

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The female inflorescence of hops is traditionally used in the brewing industry to impart bitterness, aroma, flavour and longer shelf life to beer, where the bittering acids are the main compounds that enhance the quality of the beer. In recent years, a wide variety of bioactive compounds have been reported to be present in female flowers. Due to the growing consumer interests in natural ingredients, a great deal of research has been carried out in the last few years to find new sources of functional biomolecules. This paper reviews the recent applications of hops in the food, pharmaceutical and cosmetic industries and provides an overview of the bioactive potential of hops. In addition, the analytical techniques of hops compound are reviewed. The biological activities of hops compound such as antibacterial, antifungal, cardioprotective, antioxidant, anti‐inflammatory and anticancer are reviewed and the recent effects of hop bittering derivatives on beer‐related microbial activity are also presented. It is thus clear that hops have a high potential as bioactive components for use as preservatives in fresh foods to extend shelf life and as cosmetic formulations for skin care products as well as nutraceutical and health implications.

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Key Odorants of Lazur, a Polish Mold-Ripened Cheese

Cited by 25 publications

References 30 publications

Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety

Study of the Compositional, Microbiological, Biochemical, and Volatile Profile of Red-Veined Cheese, an Internal Monascus-Ripened Variety

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

Chemical constituents and bioactivities of hops (Humulus lupulus L.) and their effects on beer‐related microorganisms

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