Comprehensive Reviews in Food Science and Food Safety,
Год журнала:
2024,
Номер
23(5)
Опубликована: Сен. 1, 2024
Abstract
Flavor
is
a
major
sensory
attribute
affecting
consumers’
preference
for
cheese
products.
Differences
in
cheesemaking
change
the
microenvironment,
thereby
flavor
profiles.
A
framework
tuning
proposed
this
study,
which
depicts
full
picture
of
development
and
modulation,
from
manufacturing
ripening
factors
through
main
biochemical
pathways
to
compounds
notes.
Taking
semi‐hard
hard
cheeses
as
examples,
review
describes
how
profiles
are
affected
by
milk
type
applied
treatment,
fat
salt
content,
microbiota
composition
microbial
interactions,
time,
temperature,
environmental
humidity,
together
with
packaging
method
material.
Moreover,
these
linked
their
effects
on
proteolysis,
further
catabolism
amino
acids,
lipolysis.
Acids,
alcohols,
ketones,
esters,
aldehydes,
lactones,
sulfur
key
volatiles,
elicit
fruity,
sweet,
rancid,
green,
creamy,
pungent,
alcoholic,
nutty,
fatty,
sweaty
notes,
contributing
overall
Additionally,
demonstrates
data‐driven
modeling
techniques
can
link
influencing
resulting
This
done
providing
comprehensive
(i)
identification
compounds,
(ii)
discrimination
cheeses,
(iii)
prediction
Overall,
provides
knowledge
tools
modulation
sheds
light
using
aid
analysis
prediction.
Food Chemistry X,
Год журнала:
2024,
Номер
21, С. 101224 - 101224
Опубликована: Фев. 12, 2024
Lactococcus
lactis
subsp.
(L.
lactis)
is
a
commonly
used
starter
cultures
in
fermented
dairy
products,
contributing
distinct
flavor
and
texture
characteristics
with
high
application
value.
However,
the
strains
from
different
isolates
have
contributions
to
milk
fermentation.
Therefore,
this
study
aimed
investigate
influence
of
L.
isolated
various
sources
on
volatile
metabolites
present
milk.
In
study,
isolation
(yogurt,
koumiss
goat
yogurt)
was
utilized
as
culture
for
The
were
subsequently
analyzed
by
headspace
solid
phase
microextraction
gas
chromatography-mass
spectrography
(HS-SPME-GC-MS).
results
indicated
significant
differences
structure
abundance
produced
(R2Y
=
0.96,
Q2
0.88).
Notably,
yogurt
appeared
enhance
accumulation
ketones
(goat
vs
milk:
50
%;
yogur
koumiss:
27.3
%)and
aldehydes
21.4
54.5
%)
than
It
significantly
promoted
production
8
substances
(1
substance
OAV
≥
1
6
>
0.1)
enhanced
biosynthesis
valine,
leucine,
isoleucine.
This
provides
valuable
insights
screening
potential
cultures.
Food Chemistry X,
Год журнала:
2024,
Номер
23, С. 101679 - 101679
Опубликована: Июль 20, 2024
The
fermentation
characteristics
and
aroma-producing
properties
of
Lactobacilli
could
influence
the
flavour
quality
fermented
milk,
an
important
influencing
factor
consumers'
preference.
In
this
study,
milk
was
prepared
using
Lactobacillus
helveticus
dynamic
changes
in
sensory
throught
were
to
assess
milks
throughout
process,
including
rheological
profiles.
Styrene,
linalool,
octanoic
acid,
1-nonanol
considered
as
key
components
during
fermentation.
tends
be
stabilized
after
24-h,
showing
minimal
off-flavour
at
48-h
optimal
aroma
72-h.
Three
prebiotics
(inulin,
Galactooligosaccharides
inulin
mixed
with
Galactooligosaccharides)
added
spiralis
separately,
results
showed
that
most
effective
group
improving
organoleptic
milk.
Overall,
experimental
provide
deeper
insights
into
release
retention
compounds
scientific
reference
for
broadening
application
flavour-producing
processing.
Food Chemistry X,
Год журнала:
2024,
Номер
23, С. 101688 - 101688
Опубликована: Июль 22, 2024
Multi-omics
techniques
were
combined
with
microstructure,
molecular
sensory
science
and
non-volatile
matrices
for
the
first
time
to
investigate
variations
in
organic
macromolecules
flavor
caviar
during
preservation.
After
4-6
weeks
of
storage,
peroxide
value
was
35.38
mg/g
accumulation
thiobarbiturates
significant
membranes
exhibiting
a
decrease
elasticity
an
increase
viscosity.
Sixteen
key
volatile
compounds
detected
by
GC-MS,
while
that
contributed
differences
at
different
storage
times
mainly
tetradecane,
(
