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Molecules

Title:		Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques
Author(s):		Zhang L; Mi S; Liu R; Sang Y; Wang X;
Address:		"Department of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China"
Journal Title:		Molecules
Year:		2020
Volume:		20200303
Issue:		5
Page Number:		-
DOI:		10.3390/molecules25051129
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"The volatile components of milks fermented using traditional starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus lactis, Lactobacillus bifidus, Lactobacillus casei, and Lactobacillus plantarum) were investigated by means of gas chromatography-mass spectrometry (GC-MS) combined with simultaneous distillation extraction (SDE). A total of 53 volatile compounds were detected, being 10 aldehydes, 11 ketones, 10 acids, 11 hydrocarbons, 7 benzene derivatives, and 4 other compounds. The starter culture was found to significantly affect the composition of volatile components in the fermented milks. Ketones and hydrocarbons were the dominant compounds in milk before fermentation, while acids were dominant compounds in the fermented samples. Compared with probiotics, there was greater abundance of volatile components in fermented milks with traditional strains. The importance of each volatile compound was assessed on the basis of odor, thresholds, and odor activity values (OAVs). Of the volatile compounds, 31 of them were found to be odor-active compounds (OAV > 1). The component with the highest OAVs in most samples was (E,E)-2,4-decadienal. Heatmap analysis and principal component analysis were employed to characterize the volatile profiles of milks fermented by different starter cultures. The results could help to better understand the influence of starter cultures on the odor quality of milks"
Keywords:		Animals Fermentation Gas Chromatography-Mass Spectrometry Lacticaseibacillus casei/isolation & purification Lactobacillus delbrueckii/isolation & purification Lactobacillus plantarum/isolation & purification *Milk *Odorants Principal Component Analysis Pr;
Notes:		"MedlineZhang, Li Mi, Si Liu, Ruobing Sang, Yaxin Wang, Xianghong eng 2016YFD0401100/the Ministry of Science and Technology of the People's Republic of China/ Switzerland 2020/03/07 Molecules. 2020 Mar 3; 25(5):1129. doi: 10.3390/molecules25051129"