Characterization of volatile compounds profiles of har cheeses made with different strains of Lb helveticus

CUFFIA FACUNDO; PEROTTI M.CRISTINA; HYNES, ERICA R.; WOLF I.VERÓNICA; BERGAMINI CARINA V.

Alicante

Conferencia; 5th Euro-Global Summit and Expo on Food & Beverages; 2015

Cheese flavour developmentis a dynamic and complex process which primarily depends on the enzymaticactivities of lactic acid bacteria (LAB). The aim of the present work was to evaluatethe volatile profiles of hard cheeses made with different strains of Lb. helveticus as starter culture: two commercial strains (A and B) and two strains belongingto the collection of our Institute (C and D). The volatile fraction was analyzedby solid-phase microextraction (SPME) coupled to gas chromatography (GC). Compoundsidentified by FID (flame ionization detector) and MS (mass spectrometry) weregrouped by chemical families (aldehydes, ketones, alcohols, acids and esters). Relativeamounts of each group of volatile components were expressed as percentages oftotal area. A total of 33 compounds wereidentified. Cheeses made with strain A were characterized bya predominance of alcohols, accounting for approximately 50% of the total volatilesdetected. Acids and esters represented around 20%. The volatile composition ofcheeses made with strain B had a high proportion of aldehydes (40% of total area).Other chemical groups such as acids, esters and ketones reached percentualvalues of 15% each one. A similar volatile fraction was detected in cheesesmade with strains C and D. Acids constituted the largest group of aromacomponents (45 and 65%, respectively). Aldehydes were the second importantgroup (approx. 25%) and in the case of ketones, a higher contribution wasobserved in cheeses C.This study shows that autochthonous strainsconferred similar profiles of volatile compounds in cheeses, but different fromthose of the commercial strains. We are studying now the impact of theseautochthonous strains on the sensory characteristics of cheeses.