TY - JOUR
T1 - Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria
AU - Bezerra, Taliana Kênia Alves
AU - Arcanjo, Narciza Maria de Oliveira
AU - Araújo, Ana Rita Ribeiro de
AU - Queiroz, Angela Lima Menêses de
AU - Oliveira, Maria Elieidy Gomes de
AU - Gomes, Ana Maria Pereira
AU - Madruga, Marta Suely
PY - 2017/3/1
Y1 - 2017/3/1
N2 - 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.
AB - 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.
KW - Aroma
KW - Cheese
KW - Dairy products
KW - GC/MS
KW - Probiotics
UR - http://www.scopus.com/inward/record.url?scp=84964645545&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2016.03.041
DO - 10.1016/j.lwt.2016.03.041
M3 - Article
AN - SCOPUS:84964645545
SN - 0023-6438
VL - 76
SP - 209
EP - 215
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
ER -