Comparation of the flavor of different cheese flavouring agents produced by using surface ripening bacterium and/or enzymes

Abstract

To accelerate cheese ripening, enhance its flavor types and intensity and make cheese flavoring agent in shorter time, surface ripening bacterium (Brevibacterium linens and Debaryomyces hansenii) and/or enzymes (Flavorzyme 500 MG and Palatase 20000 L) were used in cheese curd. In this study, aroma compounds generated by using ripening cultures and/or enzymes were analyzed. The control l was made by inoculating ripening cultures, while the control 2 was made through enzymes-modified only. Results showed that cheese flavoring agent made by using ripening strains in combination with enzymes had more volatile flavor compounds (at least 44) than that used just ripening bacterium (26) or just two enzymes (27). Then, through Solid-phase microextraction and Gas Chromatography-Mass Spectrometry analysis, we knew that sample 1, which was made through proteolysis first, next sprayed ripening cultures and last lipolysis, generated 54 flavor compounds. Sample 2, which enzymed cheese curd first, then incubated ripening cultures, had 44 aroma compounds. However, the controls 1, incubated ripening strains only, had 26 volatile compounds, while the control 2, enzymed only, had 27 volatile compounds. This study reveals that ripening bacterium could contribute more to the generation of acids, sulphur compounds, miscellaneous compounds and alcohols, it has a good potential to be used in cheese flavoring agents making. Besides, the combination of surface strains and enzymes, especially using Flavorzyme 500 MG first, then sprayed ripening cultures and at last Palatase 20000 L, could get more volatile compounds. © 2013 Maxwell Scientific Organization.