Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold <i>Galactomyces geotrichum</i>: Identification of Key Odorants
Currently, there is a growing demand for flavorings, especially of natural origin. It is worth paying attention to the biotechnological processes of flavor production, characterized by simplicity, high efficiency and relatively low cost. In this study, we analyzed the ability of the <i>Galac t...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-10-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/20/6239 |
| _version_ | 1797513686953230336 |
|---|---|
| author | Kamila Szudera-Kończal Kamila Myszka Piotr Kubiak Małgorzata Anna Majcher |
| author_facet | Kamila Szudera-Kończal Kamila Myszka Piotr Kubiak Małgorzata Anna Majcher |
| author_sort | Kamila Szudera-Kończal |
| collection | DOAJ |
| description | Currently, there is a growing demand for flavorings, especially of natural origin. It is worth paying attention to the biotechnological processes of flavor production, characterized by simplicity, high efficiency and relatively low cost. In this study, we analyzed the ability of the <i>Galac tomyces geotrichum</i> mold to transform by-products of the dairy industry: sour whey and buttermilk to complex flavour mixtures with pleasant, honey-rose aroma. Furthermore, the aroma complexity of the fermentation product has been carefully identified applying a sensomic approach involving the use of gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and stable isotope dilution assay (SIDA) to identify and quantify aroma compounds. Based on the calculation of odor activity value (OAV), 13 key aroma compounds were present in both tested variants. The highest OAVs were found for phenylacetaldehyde (honey-like) in the buttermilk variant (912) and 2-phenylethanol (rose-like) in the sour whey variant (524). High values of this indicator were also recorded for phenylacetaldehyde (319) and 3-methyl-1-butanol with a fruity aroma (149) in the sour whey culture. The other compounds identified are 3-methylbutanal (malty), 2,3-butanedione (cheesy), isovaleric acid (cheesy), 3-(methylthio)-propanal (boiled potato), butanoic acid (vinegar), (<i>E</i>)-2-nonenal (fatty), ethyl furaneol (burnt sugar), dimethyl trisulfide (cabbage), and acetic acid (vinegar). |
| first_indexed | 2024-03-10T06:20:05Z |
| format | Article |
| id | doaj.art-69dcedffb4454e8cade236e0da770ec6 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T06:20:05Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-69dcedffb4454e8cade236e0da770ec62023-11-22T19:20:16ZengMDPI AGMolecules1420-30492021-10-012620623910.3390/molecules26206239Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold <i>Galactomyces geotrichum</i>: Identification of Key OdorantsKamila Szudera-Kończal0Kamila Myszka1Piotr Kubiak2Małgorzata Anna Majcher3Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, PolandFaculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, PolandFaculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, PolandFaculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, PolandCurrently, there is a growing demand for flavorings, especially of natural origin. It is worth paying attention to the biotechnological processes of flavor production, characterized by simplicity, high efficiency and relatively low cost. In this study, we analyzed the ability of the <i>Galac tomyces geotrichum</i> mold to transform by-products of the dairy industry: sour whey and buttermilk to complex flavour mixtures with pleasant, honey-rose aroma. Furthermore, the aroma complexity of the fermentation product has been carefully identified applying a sensomic approach involving the use of gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and stable isotope dilution assay (SIDA) to identify and quantify aroma compounds. Based on the calculation of odor activity value (OAV), 13 key aroma compounds were present in both tested variants. The highest OAVs were found for phenylacetaldehyde (honey-like) in the buttermilk variant (912) and 2-phenylethanol (rose-like) in the sour whey variant (524). High values of this indicator were also recorded for phenylacetaldehyde (319) and 3-methyl-1-butanol with a fruity aroma (149) in the sour whey culture. The other compounds identified are 3-methylbutanal (malty), 2,3-butanedione (cheesy), isovaleric acid (cheesy), 3-(methylthio)-propanal (boiled potato), butanoic acid (vinegar), (<i>E</i>)-2-nonenal (fatty), ethyl furaneol (burnt sugar), dimethyl trisulfide (cabbage), and acetic acid (vinegar).https://www.mdpi.com/1420-3049/26/20/6239wheybuttermilk<i>Galactomyces geotrichum</i>fermentationaroma-active compoundsaroma biotechnology |
| spellingShingle | Kamila Szudera-Kończal Kamila Myszka Piotr Kubiak Małgorzata Anna Majcher Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold <i>Galactomyces geotrichum</i>: Identification of Key Odorants Molecules whey buttermilk <i>Galactomyces geotrichum</i> fermentation aroma-active compounds aroma biotechnology |
| title | Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold <i>Galactomyces geotrichum</i>: Identification of Key Odorants |
| title_full | Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold <i>Galactomyces geotrichum</i>: Identification of Key Odorants |
| title_fullStr | Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold <i>Galactomyces geotrichum</i>: Identification of Key Odorants |
| title_full_unstemmed | Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold <i>Galactomyces geotrichum</i>: Identification of Key Odorants |
| title_short | Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold <i>Galactomyces geotrichum</i>: Identification of Key Odorants |
| title_sort | analysis of the ability to produce pleasant aromas on sour whey and buttermilk by products by mold i galactomyces geotrichum i identification of key odorants |
| topic | whey buttermilk <i>Galactomyces geotrichum</i> fermentation aroma-active compounds aroma biotechnology |
| url | https://www.mdpi.com/1420-3049/26/20/6239 |
| work_keys_str_mv | AT kamilaszuderakonczal analysisoftheabilitytoproducepleasantaromasonsourwheyandbuttermilkbyproductsbymoldigalactomycesgeotrichumiidentificationofkeyodorants AT kamilamyszka analysisoftheabilitytoproducepleasantaromasonsourwheyandbuttermilkbyproductsbymoldigalactomycesgeotrichumiidentificationofkeyodorants AT piotrkubiak analysisoftheabilitytoproducepleasantaromasonsourwheyandbuttermilkbyproductsbymoldigalactomycesgeotrichumiidentificationofkeyodorants AT małgorzataannamajcher analysisoftheabilitytoproducepleasantaromasonsourwheyandbuttermilkbyproductsbymoldigalactomycesgeotrichumiidentificationofkeyodorants |