Identification des substances odorantes principales dans des fromages à pâte demi-ferme à croûte lavée

Autor: Gagnaire, Valérie, Maillard, Marie-Bernadette, Lê, Sébastien, Thierry, Anne
Přispěvatelé: Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut de Recherche Mathématique de Rennes (IRMAR), AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Université de Rennes 2 (UR2), Université de Rennes (UNIV-RENNES)-École normale supérieure - Rennes (ENS Rennes)-Centre National de la Recherche Scientifique (CNRS)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), Institut National des Sciences Appliquées (INSA)-Université de Rennes (UNIV-RENNES)-Institut National des Sciences Appliquées (INSA), The Canadian National Committee of the International Dairy Federation (IDF-IDF CANADA), in collaboration with the Centre de recherche en sciences et technologie du lait (STELA) of Université Laval, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-INSTITUT AGRO Agrocampus Ouest, Université de Rennes (UR)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-École normale supérieure - Rennes (ENS Rennes)-Université de Rennes 2 (UR2)-Centre National de la Recherche Scientifique (CNRS)-INSTITUT AGRO Agrocampus Ouest
Jazyk: francouzština
Rok vydání: 2021
Předmět:
Zdroj: IDF International Cheese Science and Technology Symposium 2021
IDF International Cheese Science and Technology Symposium 2021, Jun 2021, virtual edition, Canada. 2021
IDF International Cheese Science and Technology Symposium 2021, Jun 2021, virtual edition, Canada., 2021
Popis: International audience; Flavor is an important property of fermented foods and largely results from the production of aroma compounds by microorganisms. In smear-ripened cheese varieties, surface microbiota is thought to contribute to the typicity of the aroma. Our objective was to identify key odorants in smear-ripened semi-hard cheese and the role of surface microbiota in their production. The strategy used was to generate three groups of cheeses from the same curd, which was ripened under regular conditions (C) or under two types of oxygen-barrier wrapping films (A and B), so as to prevent the growth of surface microbiota. Two extraction methods, head space trap (HST) and solvent-assisted flavor evaporation (SAFE), were coupled to gas chromatography-mass spectrometry (GC-MS). GC-MS/olfactometry was used to identify the most potent odorants. Cheeses were evaluated by sensory profiling. The three cheese groups had the same gross composition and pH in the core (5.48 ± 0.07). In contrast, cheeses C differed from the two other cheese groups. It had a higher pH at the surface (5.96 versus 5.51 in A and B), showed 10% more proteolysis, contained 2 to 3-fold more succinic and acetic acids and less lactic acid (8.1 g/kg in C versus around 14 g/kg in cheeses A and B). Moreover, one third of the volatile compounds detected by HST-GC-MS were present in a significant greater abundance in cheese C than in cheeses A and B, including a range of compounds arising from amino acid catabolism and lipolysis likely associated with surface microbiota activity. Twelve out of the 20 odorants identified by SAFE-GC-MS/olfactometry received higher olfactometry scores in cheese C. Cheese C were also characterized by a stronger and typical flavor and odor. These results contribute to a better knowledge of key odorants in smear-ripened cheeses and confirm the crucial role of surface microbiota in their production.
Databáze: OpenAIRE
Externí odkaz: