Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid phase microextraction

PERALTA G.; WOLF I. V.; BERGAMINI, C.; PEROTTI M.C.; HYNES, E.

DAIRY SCIENCE & TECHNOLOGY

EDP SCIENCES S A

Lugar: Paris; Año: 2014 vol. 94 p. 73 - 81

1958-5586

Lactobacillus paracasei 90 strain for the formation of volatile compounds derived from amino acids catabolism was investigated. For this purpose, we assessed aminotransferases (ATs) activities of this strain, and monitored the production of volatile compounds in a hard-cooked cheese model consisting of a sterile extract representative of the aqueous phase of the cheese. Lb. paracasei 90 showed AT activity towards all the amino acids studied (branched-chain, aromatic amino acids, aspartic acid and methionine). The highest levels were observed for Asp, followed by branched-chain amino acids and Trp. For the volatile compounds analysis, which was performed by solid-phase microextraction (SPME) coupled to GC-FID/MS. Car/PDMS fiber was selected from four fibers tested, as it showed the best extraction efficiency. Among the volatile compounds derived from amino acids, 2-methyl butanal, 3-methyl butanal, diacetyl, benzaldehyde, DMDS, 3-methyl butanol, acetic and 3-methyl butanoic acids were detected at higher level in extracts inoculated with Lb. paracasei than in controls. We concluded that the production of volatile compounds by Lb. paracase 90 in a hard cheese model was consistent with its main aminotransferases activities.