Qualitative and Quantitative Analyses of Volatile Compounds in Cream Cheese and Cholesterol-removed Cream Cheese Made from Whole Milk Powder

Jeon, S.S.; Lee, Seung Joo; Ganesan, Palanivel; Kwak, Hae‐Soo

doi:10.5851/kosfa.2011.31.6.879

Cited by 2 publications

(1 citation statement)

References 18 publications

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“…In addition, the use of a time-of-flight mass spectrometer, followed by deconvolution of the signal obtained, enabled the extensive mapping of VOCs, which could explain the identification of many alkanes and alkenes in this study. Moreover, Jeon et al [51] observed that the acid group was the chemical class with the highest number of VOCs (HS-SPME) from cream cheeses. Thus, many alkanes and acids seem to be present in soft cheeses.…”

Section: Release Of Volatile Compounds 231 Vocs From the Processed Cr...mentioning

confidence: 99%

Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of “Fresh Cream” Aroma Perception

Caille,

Boukraâ,

Rannou

et al. 2023

Molecules

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Controlling flavor perception by analyzing volatile and taste compounds is a key challenge for food industries, as flavor is the result of a complex mix of components. Machine-learning methodologies are already used to predict odor perception, but they are used to a lesser extent to predict aroma perception. The objectives of this work were, for the processed cream cheese models studied, to (1) analyze the impact of the composition and process on the sensory perception and VOC release and (2) predict “fresh cream” aroma perception from the VOC characteristics. Sixteen processed cream cheese models were produced according to a three-factor experimental design: the texturing agent type (κ-carrageenan, agar-agar) and level and the heating time. A R-A-T-A test on 59 consumers was carried out to describe the sensory perception of the cheese models. VOC release from the cheese model boli during swallowing was investigated with an in vitro masticator (Oniris device patent), followed by HS-SPME-GC-(ToF)MS analysis. Regression trees and random forests were used to predict “fresh cream” aroma perception, i.e., one of the main drivers of liking of processed cheeses, from the VOC release during swallowing. Agar-agar cheese models were perceived as having a “milk” odor and favored the release of a greater number of VOCs; κ-carrageenan samples were perceived as having a “granular” and “brittle” texture and a “salty” and “sour” taste and displayed a VOC retention capacity. Heating induced firmer cheese models and promoted Maillard VOCs responsible for “cooked” and “chemical” aroma perceptions. Octa-3,5-dien-2-one and octane-2,3-dione were the two main VOCs that contributed positively to the “fresh cream” aroma perception. Thus, regression trees and random forests are powerful statistical tools to provide a first insight into predicting the aroma of cheese models based on VOC characteristics.

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Section: Release Of Volatile Compounds 231 Vocs From the Processed Cr...mentioning

confidence: 99%

Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of “Fresh Cream” Aroma Perception

Caille,

Boukraâ,

Rannou

et al. 2023

Molecules

View full text Add to dashboard Cite

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Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations

Fenyvesi

Vikmon

Szente

2015

Critical Reviews in Food Science and Nutrition

177

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Cyclodextrins are tasteless, odorless, nondigestible, noncaloric, noncariogenic saccharides, which reduce the digestion of carbohydrates and lipids. They have low glycemic index and decrease the glycemic index of the food. They are either non- or only partly digestible by the enzymes of the human gastrointestinal (GI) tract and fermented by the gut microflora. Based on these properties, cyclodextrins are dietary fibers useful for controlling the body weight and blood lipid profile. They are prebiotics, improve the intestinal microflora by selective proliferation of bifidobacteria. These antiobesity and anti-diabetic effects make them bioactive food supplements and nutraceuticals. In this review, these features are evaluated for α-, β- and γ-cyclodextrins, which are the cyclodextrin variants approved by authorities for food applications. The mechanisms behind these effects are reviewed together with the applications as solubilizers, stabilizers of dietary lipids, such as unsaturated fatty acids, phytosterols, vitamins, flavonoids, carotenoids and other nutraceuticals. The recent applications of cyclodextrins for reducing unwanted components, such as trans-fats, allergens, mycotoxins, acrylamides, bitter compounds, as well as in smart active packaging of foods are also overviewed.

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Qualitative and Quantitative Analyses of Volatile Compounds in Cream Cheese and Cholesterol-removed Cream Cheese Made from Whole Milk Powder

Cited by 2 publications

References 18 publications

Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of “Fresh Cream” Aroma Perception

Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of “Fresh Cream” Aroma Perception

Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations

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