Santamarina-García Gorka, Amores Gustavo, Hernández Igor, Morán Lara, Barrón Luis Javier R, Virto Mailo
Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain.
Lactiker Research Group, Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006, Vitoria-Gasteiz, Spain.
Curr Res Food Sci. 2022 Dec 22;6:100425. doi: 10.1016/j.crfs.2022.100425. eCollection 2023.
Cheese microbiota contributes to various biochemical processes that lead to the formation of volatile compounds and the development of flavour during ripening. Nonetheless, the role of these microorganisms in volatile aroma compounds production is little understood. This work reports for the first time the dynamics and odour impact of volatile compounds, and their relationship to microbial shifts during the ripening of a raw ewe milk-derived cheese (Idiazabal). By means of SPME-GC-MS, 81 volatile compounds were identified, among which acids predominated, followed by esters, ketones and alcohols. The ripening time influenced the abundance of most volatile compounds, thus the moments of greatest abundance were determined (such as 30-60 days for acids). Through Odour Impact Ratio (OIR) values, esters and acids were reported as the predominant odour-active chemical families, while individually, ethyl hexanoate, ethyl 3-methyl butanoate, ethyl butanoate, butanoic acid or 3-methyl butanal were notable odorants, which would provide fruity, rancid, cheesy or malt odour notes. Using a bidirectional orthogonal partial least squares (O2PLS) approach with Spearman's correlations, 12 bacterial genera were reported as key bacteria for the volatile and aromatic composition of Idiazabal cheese, namely and . Non-starter lactic acid bacteria (NSLAB) were highly related to the formation of certain acids, esters and alcohols, such as 3-hexenoic acid, ethyl butanoate or 1-butanol. On the other hand, the starter LAB (SLAB) was related to particular ketones production, specifically 3-hydroxy-2-butanone; and environmental and/or non-desirable bacteria to certain ketones, hydrocarbons and sulphur compounds formation, such as 2-propanone, -3-octene and dimethyl sulphone. Additionally, the SLAB and and were described as having a negative effect on aroma development caused by NSLAB and These results provide novel knowledge to help understand the aroma formation in a raw ewe milk-derived cheese.
奶酪微生物群有助于各种生化过程，这些过程导致挥发性化合物的形成以及成熟过程中风味的发展。尽管如此，这些微生物在挥发性香气化合物产生中的作用仍鲜为人知。这项工作首次报道了生羊乳制成的奶酪（伊迪亚扎巴尔奶酪）成熟过程中挥发性化合物的动态变化、气味影响及其与微生物变化的关系。通过固相微萃取-气相色谱-质谱联用（SPME-GC-MS），鉴定出81种挥发性化合物，其中酸类占主导，其次是酯类、酮类和醇类。成熟时间影响了大多数挥发性化合物的丰度，因此确定了丰度最高的时刻（例如酸类在30 - 60天）。通过气味影响比率（OIR）值，酯类和酸类被报道为主要的气味活性化学类别，而己酸乙酯、3-甲基丁酸乙酯、丁酸乙酯、丁酸或3-甲基丁醛单独而言是显著的气味物质，它们会提供水果味、腐臭味、奶酪味或麦芽味。使用双向正交偏最小二乘法（O2PLS）结合斯皮尔曼相关性分析，报道了12个细菌属是伊迪亚扎巴尔奶酪挥发性和芳香成分的关键细菌，即[此处原文缺失细菌属名称]。非发酵乳酸菌（NSLAB）与某些酸类、酯类和醇类的形成高度相关，例如3-己烯酸、丁酸乙酯或1-丁醇。另一方面，发酵剂乳酸菌（SLAB）与特定酮类的产生有关，特别是3-羟基-丁酮；而环境和/或不良细菌与某些酮类、烃类和硫化合物的形成有关，例如丙酮、3-辛烯和二甲基砜。此外，SLAB[此处原文缺失相关信息]被描述为对NSLAB和[此处原文缺失相关信息]引起的香气发展有负面影响。这些结果为帮助理解生羊乳制成的奶酪中的香气形成提供了新的知识。
