Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing

Peng Gao; Yanling Su; Wenyuan Zhang; Xiaoyang Pang; Ning Xie; Min Zhang; Jiaping Lv; Shuwen Zhang

doi:10.3390/gels8030160

Gels (Mar 2022)

Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing

Peng Gao,
Yanling Su,
Wenyuan Zhang,
Xiaoyang Pang,
Ning Xie,
Min Zhang,
Jiaping Lv,
Shuwen Zhang

Affiliations

Peng Gao: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
Yanling Su: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Wenyuan Zhang: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Xiaoyang Pang: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Ning Xie: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Min Zhang: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
Jiaping Lv: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Shuwen Zhang: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China

DOI: https://doi.org/10.3390/gels8030160
Journal volume & issue: Vol. 8, no. 3
p. 160

Abstract

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(1) Background: to date, a clear description of the impact of specific enzymes on the enzyme-modified cheese (EMC) flavor is lacking. Moreover, comparative studies on the aroma compounds’ intensity of EMC have been rarely investigated. Therefore, this study was done to determine the influence of incubating substrates with proteases and different lipases on cheese ripening index and aroma compounds. (2) Methods: two-stage processing was adopted; proteolysis followed by lipolysis. (3) Results: results showed that the usage of Flavourzyme may improve the value of pH 4.6-WSN/TN%. Butanoic acid and hexanoic acid have a significant influence on the overall flavor of EMCs. In particular, the ethenyl acetate compound was detected in all products and was perceived as a fruity and sweet aroma, which has not been reported in previous literature. The concentration of short-chain fatty acids of EMCs made by Lipase MER was higher than EMCs made by Palatase, while the total content of medium and long-chain fatty acids of EMCs made by Lipase MER was lower than EMCs made by Palatase. The percentage of esters compounds in EMCs made by Lipase AY 30G was higher than the other two lipases, except EMC1. (4) Conclusions: Flavourzyme may be used to speed up the ripening of cheeses that need extensive proteolysis. The ability of Lipase MER to hydrolyze short-chain fatty acids was stronger than that of Palatase, while the ability of Lipase MER to hydrolyze medium and long-chain fatty acids was weaker than that of Palatase. The use of Lipase AY 30G was accompanied by the production of some other flavor esters, which made the final hydrolysates more fragrant and may be a good choice to produce fruity cheese flavor EMC. While Lipase MER may barely contain ester activity. This study may provide a reference for the selection of incubated enzymes for specific flavor EMC.

Published in Gels

ISSN: 2310-2861 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Science: Chemistry: Inorganic chemistry; Science: Chemistry: General. Including alchemy
Website: http://www.mdpi.com/journal/gels

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