Sullivan Rosa C, Nottage Samantha, Makinwa Fiyinfolu, Oruna-Concha Maria Jose, Fagan Colette C, Parker Jane K
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK.
Synergy Flavours Ltd., Hillbottom Road, Sands Industrial Estate, High Wycombe HP12 4HJ, UK.
Foods. 2023 Oct 12;12(20):3749. doi: 10.3390/foods12203749.
This work examined the role of selected non-volatile compounds in cooked cheese flavour, both as tastants and as precursors of aroma generation in the Maillard reaction. The effect of cooking on the concentration of selected non-volatile compounds (organic acids, sugars, amino acids, γ-glutamyl dipeptides, and diketopiperazines) in six cheeses (mature Cheddar, mozzarella, Parmesan, and mild Cheddar (low, medium, and high fat)) was determined. Sugars, amino acids, and γ-glutamyl dipeptides were extracted and analysed by LC, whereas diketopiperazines were extracted by solid-phase extraction and analysed by GC-MS. Sugars, amino acids, and γ-glutamyl dipeptides decreased in concentration during cooking, whereas diketopiperazines and some organic acids increased in concentration. Diketopiperazines were above the taste threshold in some cooked cheeses and below the threshold in uncooked cheeses. The role of fat content in cooked cheese flavour is discussed. Furthermore, γ-glutamyl dipeptide concentration increased during 24 months of ageing in low, medium, and high-fat Cheddars, with similar levels of γ-glutamyl dipeptide detected in aged low and high-fat Cheddars. This work will give valuable insight for the dairy industry to inform the development of cheeses, especially low-fat variants, for use in cooked foods.
这项研究考察了特定非挥发性化合物在熟奶酪风味中的作用，这些化合物既是呈味物质，也是美拉德反应中香气生成的前体。测定了烹饪对六种奶酪（成熟切达干酪、马苏里拉奶酪、帕尔马干酪以及低脂、中脂和高脂的淡味切达干酪）中特定非挥发性化合物（有机酸、糖、氨基酸、γ-谷氨酰二肽和二酮哌嗪）浓度的影响。糖、氨基酸和γ-谷氨酰二肽通过液相色谱法进行提取和分析，而二酮哌嗪则通过固相萃取法进行提取并采用气相色谱-质谱联用仪进行分析。烹饪过程中，糖、氨基酸和γ-谷氨酰二肽的浓度降低，而二酮哌嗪和一些有机酸的浓度升高。二酮哌嗪在一些熟奶酪中的浓度高于味觉阈值，在未烹饪的奶酪中则低于阈值。文中讨论了脂肪含量在熟奶酪风味中的作用。此外，在低脂、中脂和高脂切达干酪的24个月陈化过程中，γ-谷氨酰二肽的浓度增加，在陈化后的低脂和高脂切达干酪中检测到的γ-谷氨酰二肽水平相似。这项研究将为乳制品行业提供有价值的见解，以指导用于熟食的奶酪尤其是低脂奶酪品种的开发。
