Effects of Soybean Pectin Gel on Flavor Compounds Variation of Cheddar Cheeses during Ripening

Abstract:

In this manuscript, flavor compounds development of Cheddar Cheese with addition of soybean pectin gel was investigated during ripening. A rapid and simple Solid-Phase Microextraction (SPME) procedure was used for identifying and classifying the volatile compounds. The result showed that addition of soybean pectin gel to cheese had similar flavor profiles with full-fat cheeses. Higher levels of acid volatile compounds and aldehydes were obtained in comparison with experimental cheese. Results simultaneously indicated that experimental cheeses contained high concentrations of volatile amine as soybean pectin gel promoting the volatile substances.

• Periodical: Advanced Materials Research (Volumes 881-883)
• Pages: 797-800
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.881-883.797
• Online since: January 2014
• Authors: He Liu*, Jun Li, Ping Geng, Yu Tang He, Tao Ma
• Keywords: Cheddar Cheese, Gc-Ms, Soybean Pectin Gel, SPME, Volatile Compounds

References

[1] Sipahioglu, O., V. B. Alvarez, C. Solano-Lopez, Structure, physico-chemical and sensory properties of feta cheese made with tapioca starch and lecithin as fat mimetics. International Dairy Journal. 11(1999): pp.783-789.

DOI: 10.1016/s0958-6946(99)00150-8

[2] Romeih, E. A., A. Michaelidou, C. G. Biliaderis et al., Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. International Dairy Journal. 6(2002): pp.525-540.

DOI: 10.1016/s0958-6946(02)00043-2

[3] Drake, M. A., R. E. Miracle, D. J. McMahon, Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses. Journal of Dairy Science. 11(2010): pp.5069-5081.

DOI: 10.3168/jds.2010-3346

[4] Heller, M., C. Drew, K. Jackson et al., A potential role for indoleamine 2, 3-dioxygenase (IDO) in< i> Rhodococcus equi</i> infection. Veterinary immunology and immunopathology. 3(2010): pp.174-182.

DOI: 10.1016/j.vetimm.2010.07.013

[5] Carunchia Whetstine, M., M. Drake, B. Nelson et al., Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged cheddar with the fat removed using a novel process. Journal of Dairy Science. 2(2006): pp.505-517.

DOI: 10.3168/jds.s0022-0302(06)72113-0

[6] Drake, M., R. Miracle, D. J. McMahon, Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses. Journal of Dairy Science. 11(2010): pp.5069-5081.

DOI: 10.3168/jds.2010-3346

[7] Sablé, S., G. Cottenceau, Current knowledge of soft cheeses flavor and related compounds. Journal of Agricultural and Food Chemistry. 12(1999): pp.4825-4836.

DOI: 10.1021/jf990414f

[8] Rothe, M., W. Engst, V. Erhardt, Studies on characterization of blue cheese flavour. Food/Nahrung. 7‐8(1982): pp.591-602.

DOI: 10.1002/food.19820260704

[9] Rothe, M., C. Kornelson, R. Schrödter, Key components of food flavour: a sensory study on Blue cheese flavour. DEVELOPMENTS IN FOOD SCIENCE. 1994): pp.221-221.

[10] Woo, A. H., S. Kollodge, R. C. Lindsay, Quantification of Major Free Fatty Acids in Several Cheese Varieties. Journal of Dairy Science. 4(1984): pp.874-878.

DOI: 10.3168/jds.s0022-0302(84)81380-6

[11] Singh, T., M. Drake, K. Cadwallader, Flavor of Cheddar cheese: a chemical and sensory perspective. Comprehensive Reviews in Food Science and Food Safety. 4(2003): pp.166-189.

DOI: 10.1111/j.1541-4337.2003.tb00021.x

[12] McSweeney, P. L., M. J. Sousa, Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Le Lait. 3(2000): pp.293-324.

DOI: 10.1051/lait:2000127