Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains was written by Reyes-Diaz, Ricardo;Gonzalez-Cordova, Aaron F.;del Carmen Estrada-Montoya, Maria;Mendez-Romero, Jose I.;Mazorra-Manzano, Miguel Angel;Soto-Valdez, Herlinda;Vallejo-Cordoba, Belinda. And the article was included in Journal of Dairy Science in 2020.Related Products of 106-73-0 The following contents are mentioned in the article:
Lactococcus lactis is the lactic acid bacteria most frequently used for the production of cheese starter cultures, mainly because of their efficient production of aroma compounds However, com. cultures do not always produce the typical aroma notes of artisanal raw-milk cheeses. Thus, the objective of this study was to characterize the volatile compounds generated by wild L. lactis strains in Mexican Fresco cheese made with pasteurized milk. Four strains of wild L. lactis were evaluated for their aroma production in Mexican Fresco cheese using sensory and instrumental anal. The aroma profiles were evaluated by descriptive sensory anal. Volatiles were determined by solid-phase microextraction and gas chromatog.-mass spectrometry. Principal component anal. was applied to interpret anal. and sensory data. Mexican Fresco cheese aroma was described as milkfat, yogurt, yeasty, barny, dirty socks, and Fresco cheese. Cheese with L. lactis strains R7 or B7 were most similar to com. raw milk Fresco cheese in all aroma descriptors. Volatiles identified in all cheeses were esters, acids, alcs., ketones, and aldehydes, but the main differences were found for total volatile relative abundance. Also, volatile concentrations (渭g/g) in com. raw milk Fresco cheese and cheeses made with L. lactis R7 or B7 were 4 Me esters [C4 (4.15 vs. 5.47-13.74), C6 (0.12 vs. 1.53-15.34), C8 (1.06 vs. 0.32-6.65), and C10 (0.62 vs. 0.41-3.74)], 7 acids [C4 (1.92 vs. 0.30-9.29), C6-C10 (0.05-4.48 vs. 0.11-30.45), and C12 (0.13 vs. 0.28-0.30)], 2 alcs. [3-methyl-1-butanol (3.48 vs. 3.4-13.13) and phenylethyl alc. (0.10 vs. 0.63-2.04)], and 1 ketone (acetoin; 1.22 vs. 0.28-0.99). The first 3 principal components explained 78.2% of the total variation and clearly distinguished 3 main groups. Cheese made with L. lactis R7 was classified in the same group as key compounds associated with Fresco cheese aroma and show potential as a starter in Mexican Fresco cheese manufacture This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Related Products of 106-73-0).
Methyl heptanoate (cas: 106-73-0) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Related Products of 106-73-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics