Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria

Taliana Kênia Alves Bezerra*, Narciza Maria de Oliveira Arcanjo, Ana Rita Ribeiro de Araújo, Angela Lima Menêses de Queiroz, Maria Elieidy Gomes de Oliveira, Ana Maria Pereira Gomes, Marta Suely Madruga

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

50 Citations (Scopus)


The aim of this study was to evaluate the aromatic profiles of both traditional goat Coalho cheese and cheeses added with isolated and combined probiotics, during 28 days of storage. The cheeses were named as follows: C, with Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris; L, with Lactobacillus acidophilus; P, with Lactobacillus paracasei; B, with Bifidobacterium lactis; and M, a “mixed” culture with the three probiotic microorganisms. Based on the results, it was verified that both the use of different cultures of probiotic lactic bacteria and the length of storage affect the volatile profile. The length of storage had the most influence on the number of volatiles produced. A total of twenty five aromatic compounds were identified in the goat cheese; of these twenty five, there were six alcohols, four hydrocarbons, four terpenes, three acids, three ketones, three aldehydes and two esters. Esters and ketones can have a positive influence on goat Coalho cheese, since their pleasant aroma can help minimize other undesirable odours.

Original languageEnglish
Pages (from-to)209-215
Number of pages7
JournalLWT - Food Science and Technology
Publication statusPublished - 1 Mar 2017


  • Aroma
  • Cheese
  • Dairy products
  • GC/MS
  • Probiotics


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