Volatile compounds and amino acid profile of short-ripened farmhouse cheese manufactured from the milk of the White-Backed native cow breed

Teter, Anna; Barłowska, Joanna; Król, Jolanta; Brodziak, Aneta; Rutkowska, Jarosława; Litwińczuk, Zygmunt

doi:10.1016/j.lwt.2020.109602

Cited by 18 publications

(12 citation statements)

References 26 publications

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“…The aroma compound- 3-methylbutanal, also known as isovaleraldehyde, is a common aroma compound that can be found in various food, such as fresh ripened chilli ( Korkmaz et al, 2017 ), cheese ( Teter et al, 2020 ), coffee ( Yang et al, 2016 ), and bread ( Birch, Petersen, & Hansen, 2013 ). It was identified as one of the key odour active compounds in cocoa powder ( Frauendorfer & Schieberle, 2006 ).…”

Section: Resultsmentioning

confidence: 99%

Impact of capsaicin on aroma release and perception from flavoured solutions

Yang

Chen

et al. 2021

LWT

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Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin on aroma release and perception simultaneously. Flavoured solutions with 3-methylbutanal (nutty note) were made with or without 5 mg/L capsaicin. Real-time APCI-MS analysis was applied to investigate in-nose aroma release during and after consumption of the solutions, and sensory tests were simultaneously conducted to reveal any temporal perception changes over 60 s. The results from 15 participants with triplicates indicated that capsaicin had no significant impact on aroma concentration from aqueous solutions, but the aroma perception rating was significantly higher (p < 0.0001), increasing by 45%. Capsaicin also enhanced average saliva flow by 92% (p < 0.0001), and lower saliva flow participants were found to have lower spiciness and aroma ratings.

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Section: Resultsmentioning

confidence: 99%

Impact of capsaicin on aroma release and perception from flavoured solutions

Yang

Chen

et al. 2021

LWT

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“…White brined cheese has high energy and nutritional value, which is due to the proteins and fats, but also the presence of easily digestible peptides, essential free amino acids (leucine, isoleucine, lysine, methionine, cystine, phenylalanine, tyrosine, tryptophan, and valine), vitamins (A, B, E, and D), minerals (calcium, zinc, magnesium, and phosphorus), and lactic acid [17,18]. Its unique taste and aroma are due to the rich spectrum of volatile components, such as aldehydes, alcohols, carboxylic acids, methyl ketones, ethyl esters, sulphur compounds, and aromatic hydrocarbons [19].…”

Section: White Brined Cheesementioning

confidence: 99%

Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits

et al. 2021

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The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic starters for dairy products with unique properties are based exclusively on the isolation and characterization of lactic acid bacterial (LAB) strains. This study aims to systematically describe the LAB microbial content of artisanal products such as Bulgarian-type yoghurt, white brined cheese, kashkaval, koumiss, kefir, katak, and the Rhodope’s brano mliako. The original technologies for their preparation preserve the valuable microbial content and improve their nutritional and probiotic qualities. This review emphasises the features of LAB starters and the autochthonous microflora, the biochemistry of dairy food production, and the approaches for achieving the fortification of the foods with prebiotics, bioactive peptides (ACE2-inhibitors, bacteriocins, cyclic peptides with antimicrobial activity), immunomodulatory exopolysaccharides, and other metabolites (indol-3-propionic acid, free amino acids, antioxidants, prebiotics) with reported beneficial effects on human health. The link between the microbial content of dairy foods and the healthy human microbiome is highlighted.

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“…Traditional kefir contains a substantial relative abundance of 2,3-butanediol, regarded as a reduction product of 2,3-butanedione through acetoin [ 13 ]. Some other alcohols were also detected in the traditional kefir only, resulting probably from amino acid catabolism [ 14 , 45 ].…”

Section: Resultsmentioning

confidence: 99%

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

et al. 2022

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Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable microflora. The study aimed at determining the volatile compound profile and the corresponding sensory attributes of lactose-free kefir (LFK) as compared with the traditional one (TK). The perception of main sensory attributes and hedonic acceptability of LFK by elderly were also studied. The LFK contained two times more ketones, especially 3-hydroxy-2-butanone and 2,3-butanedione, that probably contributed to the high intensity of creamy aroma. A substantial share of acetic acid in LFK was not associated with high intensity of sour aroma, probably being masked by the creamy aroma, perceived as dominating. LFK was sensed as sweeter and more milky than the traditional one. The intense sweet taste of LFK was due to higher amounts of glucose and galactose than in TK, and was perceived as “just about right” by 63% of elderly subjects in the just-about-right (JAR) scale. The lower acidity of LFK than that of TK, assayed both instrumentally and by sensory assessment, was highly appreciated by 73% of elderly subjects as “just about right” in JAR scale. These two taste attributes dominated in liking the lactose-free kefir by elderly subjects.

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Volatile compounds and amino acid profile of short-ripened farmhouse cheese manufactured from the milk of the White-Backed native cow breed

Cited by 18 publications

References 26 publications

Impact of capsaicin on aroma release and perception from flavoured solutions

Impact of capsaicin on aroma release and perception from flavoured solutions

Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

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