Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

Louise Marie Sørensen; Klaus Gori; Mikael Agerlin Petersen; Lene Jespersen; Nils Arneborg

doi:10.1016/j.idairyj.2011.06.005

Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

Louise Marie Sørensen, Klaus Gori, Mikael Agerlin Petersen, Lene Jespersen, Nils Arneborg

31 Citationer (Scopus)

Abstract

A simple cheese model mimicking a cheese surface was developed for the detection of cheese flavour formation of yeasts. A total of 56 flavour compounds were detected by dynamic headspace sampling followed by gas chromatography - mass spectrometry analysis. Yarrowia lipolytica CBS2075 primarily produced sulphides, furanes and short-chain ketones; Saccharomyces cerevisiae D7 primarily produced esters and Debaryomyces hansenii D18335 primarily produced branched-chain aldehydes and alcohols. For several of the detected flavour compounds, an increase in production was observed upon exposure to dairy-relevant environmental stress conditions including high NaCl concentration and low temperature. The predominant yeasts on the cheese surface may be important for development of flavour, and thus the use of yeasts as ripening cultures have the potential to affect the flavour of cheese.

Originalsprog	Engelsk
Tidsskrift	International Dairy Journal
Vol/bind	21
Udgave nummer	12
Sider (fra-til)	970-978
Antal sider	9
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2011.06.005
Status	Udgivet - dec. 2011

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10.1016/j.idairyj.2011.06.005

http://www.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271246&_user=6447644&_pii=S0958694611001816&_check=y&_origin=&_coverDate=31-Dec-2011&view=c&wchp=dGLzVBA-zSkzk&md5=3d9be869134d29c18cfaa571d2801c87/1-s2.0-S0958694611001816-main.pdf

Citationsformater

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AU - Sørensen, Louise Marie

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AU - Jespersen, Lene

AU - Arneborg, Nils

PY - 2011/12

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N2 - A simple cheese model mimicking a cheese surface was developed for the detection of cheese flavour formation of yeasts. A total of 56 flavour compounds were detected by dynamic headspace sampling followed by gas chromatography-mass spectrometry analysis. Yarrowia lipolytica CBS 2075 primarily produced sulphides, furans and short-chain ketones; Saccharomyces cerevisiae D7 primarily produced esters and Debaryomyces hansenii D18335 primarily produced branched-chain aldehydes and alcohols. For several of the detected flavour compounds, an increase in production was observed upon exposure to dairy-relevant environmental stress conditions including high NaCl concentration and low temperature. The predominant yeasts on the cheese surface may be important for development of flavour, and thus the use of yeasts as ripening cultures has the potential to affect the flavour of cheese.

AB - A simple cheese model mimicking a cheese surface was developed for the detection of cheese flavour formation of yeasts. A total of 56 flavour compounds were detected by dynamic headspace sampling followed by gas chromatography-mass spectrometry analysis. Yarrowia lipolytica CBS 2075 primarily produced sulphides, furans and short-chain ketones; Saccharomyces cerevisiae D7 primarily produced esters and Debaryomyces hansenii D18335 primarily produced branched-chain aldehydes and alcohols. For several of the detected flavour compounds, an increase in production was observed upon exposure to dairy-relevant environmental stress conditions including high NaCl concentration and low temperature. The predominant yeasts on the cheese surface may be important for development of flavour, and thus the use of yeasts as ripening cultures has the potential to affect the flavour of cheese.

U2 - 10.1016/j.idairyj.2011.06.005

DO - 10.1016/j.idairyj.2011.06.005

M3 - Journal article

SN - 0958-6946

VL - 21

SP - 970

EP - 978

JO - International Dairy Journal

JF - International Dairy Journal

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Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

Abstract

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