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 Citations (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 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.

Original language	English
Journal	International Dairy Journal
Volume	21
Issue number	12
Pages (from-to)	970-978
Number of pages	9
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2011.06.005
Publication status	Published - Dec 2011

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

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 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.",

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T1 - Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

AU - Sørensen, Louise Marie

AU - Gori, Klaus

AU - Petersen, Mikael Agerlin

AU - Jespersen, Lene

AU - Arneborg, Nils

PY - 2011/12

Y1 - 2011/12

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

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EP - 978

JO - International Dairy Journal

JF - International Dairy Journal

IS - 12

ER -

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

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