Effects of Monascus on Proteolysis, Lipolysis, and Volatile Compounds of Camembert-Type Cheese during Ripening

被引:19
|
作者
Zhang, Shuwen [1 ]
Wang, Tong [1 ]
Zhang, Yumeng [1 ]
Song, Bo [1 ]
Pang, Xiaoyang [1 ]
Lv, Jiaping [1 ]
机构
[1] Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
基金
国家重点研发计划;
关键词
monascus-ripened cheese; proteolysis; lipolysis; flavor; FREE FATTY-ACIDS; PHYSICOCHEMICAL PROPERTIES; FLAVOR COMPOUNDS; QUALITY;
D O I
10.3390/foods11111662
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In order to improve the flavor and taste of Camembert cheese, the use of Monascus as an adjunct starter for the production of Camembert-type cheese was studied to investigate its effect on the proteolysis, lipolysis, and volatile compounds during ripening for 40 days. The Camembert cheese without Monascus was used as a control. The results showed that proteolytic and lipolytic activities increased to a certain extent. The addition of Monascus promoted primary and secondary proteolysis, due to the release of some proteases by Monascus. Aspartic, Threonine, Glutamic, Glycine, Methione, Isoleucine, Phenyalanine, and Lysine contents in experimental group (R) cheese were significantly higher than those in control group (W) cheeses. In addition, the free amino acid and fatty acid contents were also affected. The identification of flavor components using gas-mass spectrometry (GC-MS) showed that 2-undecone, 2-tridecanone, phenylethyl alcohol, butanediol (responsible for the production of flowery and honey-like aroma), ethyl hexanoate, ethyl octanoate, and ethyl citrate (fruit-like aroma) were significantly higher (p < 0.05) in the experimental cheeses than in the control. The contents of 2-nonanone, 2-octanone and 2-decanone (showing milky flavor), and 1-octene-3 alcohol with typical mushroom-like flavor were lower than the control.
引用
收藏
页数:14
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