Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

Ao Liu; Qiqi Liu; Yushan Bu; Haining Hao; Tongjie Liu; Pimin Gong; Lanwei Zhang; Chen Chen; Huaixiang Tian; Huaxi Yi

Food Chemistry: X (Oct 2022)

Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

Ao Liu,
Qiqi Liu,
Yushan Bu,
Haining Hao,
Tongjie Liu,
Pimin Gong,
Lanwei Zhang,
Chen Chen,
Huaixiang Tian,
Huaxi Yi

Affiliations

Ao Liu: College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, PR China
Qiqi Liu: College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, PR China
Yushan Bu: College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, PR China
Haining Hao: College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, PR China
Tongjie Liu: College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, PR China
Pimin Gong: College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, PR China
Lanwei Zhang: College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, PR China
Chen Chen: Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
Huaixiang Tian: Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China
Huaxi Yi: College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, PR China; Corresponding author.

Journal volume & issue: Vol. 15
p. 100385

Abstract

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The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type. The representative samples of cheese-type and fermented-type were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and flavoromics. A total of 95 volatile compounds were identified and particularly, 12 aroma-active compounds were detected by using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Among the different aroma types, 2,3-butanedione, δ-decalactone, acetaldehyde, butanoic acid, acetic acid and hexanoic acid were finally screened out as the key aroma-active compounds by quantitative and odor activity value (OAV) analysis combined with aroma recombination, omission and addition experiments. These findings were valuable in developing specific fermented milk products with different aroma profiles.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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