Leclercq-Perlat Marie-Noëlle, Latrille Eric, Corrieu Georges, Spinnler Henry-Eric
Unité Mixte de Recherche Génie et Microbiologie des Procédés Alimentaires (INRA-INA P-G), F-78 850 Thiverval-Grignon, France.
J Dairy Res. 2004 Aug;71(3):355-66. doi: 10.1017/s0022029904000202.
Flavour generation in cheese is a major aspect of ripening. In order to enhance aromatic qualities it is necessary to better understand the chemical and microbiological changes. Experimental Camembert-type cheeses were prepared in duplicate from pasteurized milk inoculated with Kluyveromyces lactis, Geotrichum candidum, Penicillium camemberti and Brevibacterium linens under aseptic conditions. Two replicates performed under controlled conditions of temperature (12 degrees C), relative humidity (95 +/- 2%), and atmosphere showed similar ripening characteristics. The evolutions of metabolite concentrations were studied during ripening. The volatile components were extracted by dynamic headspace extraction, separated and quantified by gas chromatography and identified by mass spectrometry. For each cheese the volatile concentrations varied with the part considered (rind or core). Except for ethyl acetate and 2-pentanone, the volatile quantities observed were higher than their perception thresholds. The flavour component production was best correlated with the starter strains. During the first 10 days the ester formations (ethyl, butyl and isoamyl acetates) were associated with the concentrations of K. lactis and G. candidum. The rind quantity of esters was lower than that observed in core probably due to (1) a diffusion from the core to the surface and (2) evaporation from the surface to the chamber atmosphere. G. candidum and Brev. linens association produced 3 methyl butanol and methyl 3-butanal from leucine, respectively. DMDS came from the methionine catabolism due to Brev. linens. Styrene production was attributed to Pen. camemberti. 2-Pentanone evolution was associated with Pen. camemberti spores and G. candidum. 2-Heptanone changes were not directly related to flora activities while 2-octanone production was essentially due to G. candidum. This study also demonstrates the determining role of volatile component diffusion.
奶酪风味的产生是成熟过程的一个主要方面。为了提高香气品质，有必要更好地了解化学和微生物变化。在无菌条件下，用接种了乳酸克鲁维酵母、白地霉、卡门柏青霉和亚麻短杆菌的巴氏杀菌牛奶制备了两份实验性卡门贝干酪。在温度（12℃）、相对湿度（95±2%）和气氛的受控条件下进行的两次重复实验显示出相似的成熟特征。研究了成熟过程中代谢物浓度的变化。挥发性成分通过动态顶空萃取法提取，通过气相色谱法分离和定量，并通过质谱法鉴定。对于每种奶酪，挥发性成分的浓度随所考虑的部位（外皮或中心）而变化。除乙酸乙酯和2-戊酮外，观察到的挥发性成分含量高于其感知阈值。风味成分的产生与起始菌株的相关性最好。在最初的10天里，酯的形成（乙酸乙酯、丁酯和异戊酯）与乳酸克鲁维酵母和白地霉的浓度有关。外皮中酯的含量低于中心部位，这可能是由于：（1）从中心向表面扩散；（2）从表面蒸发到腔室气氛中。白地霉和亚麻短杆菌联合作用分别从亮氨酸产生3-甲基丁醇和3-甲基丁醛。二甲基二硫来自亚麻短杆菌的蛋氨酸分解代谢。苯乙烯的产生归因于卡门柏青霉。2-戊酮的变化与卡门柏青霉孢子和白地霉有关。2-庚酮的变化与菌群活动没有直接关系，而2-辛酮的产生主要归因于白地霉。这项研究还证明了挥发性成分扩散的决定性作用。
