The development of free amino acids and volatile compounds in cheese ‘Oloumoucké tvarůžky’ (PGI) during ripening

Abstract

Summary Twenty‐two free amino acid (FAA) concentrations were observed during manufacture (7 days) and ripening period (42 days follow‐up) of Olomoucké tvarůžky (PGI, smear acid cheese). During the ripening period, the amounts of volatile compounds and selected sensory attributes were also analysed. The free amino acids were determined by means of ion‐exchange chromatography, and the volatile compounds were detected and identified using HS‐SPME coupled with GC/MS method. The development of the individual FAA content positively correlated with the ripening period (r = 0.7734–0.9229; P < 0.01). Forty‐six volatile compounds (14 alcohols; 10 esters; 7 ketones; 5 acids; 4 aldehydes; 3 sulphur compounds; 2 phenol compounds; and 1 terpene) were identified. Concentrations of several compounds increased (e.g. 3‐methylbutanal, 2‐butanol, 2‐butanone; P < 0.05) or decreased (e.g. dimethyldisulphide, methanethiol, 2‐phenylethylacetate, methylbutyric acid; P < 0.05) over cheese ageing. The results gave information about the development of sensory active substances and its precursors in Olomoucké tvarůžky during ripening. In conclusion, we found that free amino acid concentrations and sulphur compounds are positive with improved flavour.

Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

“…Free amino acids may enter a number of other reactions producing significant sensorially active substances (e.g. deamination to give a-ketoacids, conversion of amino acids to aldehydes, ketones, esters, alcohols or carboxylic acids) (McSweeney, 2004;McSweeney & Sousa, 2000;Pachlová et al, 2011;Pachlová et al, 2013;Pachlová, Bunka, Flasarová, Válková, & Bunková, 2012).…”

Contaminating microorganisms in quark‐type cheese and their capability of biogenic amine production

“…Such a high biogenic amine production capability can be considered to be potentially problematic in light of the fact that quark‐type cheese is used as an ingredient for the manufacturing of other products, especially high‐risk foodstuffs and smear‐type cheeses (Pachlová et al . ; Lücke and Zangerl ). The risk of biogenic amine accumulation increases due to the environmental conditions during the ripening and storage of smear‐type cheese (Bockelmann et al .…”

Metabolic capacity of probiotic mixed cultures formed by Lactobacillus and Bifidobacterium strains for use in functional fermented dairy foods

“…These findings highlight the impact of LA-Bbi and LA-Bani cultures evaluate in this study. Additionally, LA-Bbi and LA-Bani cultures stood out in the production of Ala and Glu which contribute to the sweet and bitter taste of the dairy product, respectively (Pachlová et al, 2013). Moreover, Glu availability stands out in importance because it contributes significantly to the catabolism of amino acids via transamination, resulting in a more efficient process of flavor compounds production (Kieronczyk et al, 2003).…”