Title
COMPARISON OF AROMA COMPOUNDS PROFILES OF COMMERCIAL CHEESES AND CHEESE PRODUCED WITH YEAST YARROWIA LIPOLYTICA
Autor
Marek Szołtysik, Monika Żelazko, Anna Dąbrowska, Xymena Połomska, Maria Wojtatowicz, Józefa Chrzanowska
Keywords
yeast, Yarrowia lipolytica, cheese ripening, volatile aroma compounds
Abstract
The aim of the study was to compare of aroma compounds profiles of experimental cheeses produced with Yarrowia lipolytica JII1c with those of commercial cheeses: Emmental, Gouda, Cheddar, Rokpol and Camembert. The level of yeast number as well as chemical composition and acidity were determined in all cheeses. Volatile aroma compounds were isolated from cheeses using solid phase microextraction (SPME) method and analysed by GC/MS method. The highest relative concentration of secondary alcohols, fatty acids and 3-indolo acetic acid were found in experimental cheese. The profile of aroma compounds of this cheese appeared to be similar to profiles of mould cheeses.
Pages
33-43
Cite
Szołtysik, M., Żelazko, M., Dąbrowska, A., Połomska, X., Wojtatowicz, M., Chrzanowska, J. (2007). COMPARISON OF AROMA COMPOUNDS PROFILES OF COMMERCIAL CHEESES AND CHEESE PRODUCED WITH YEAST YARROWIA LIPOLYTICA. Acta Sci. Pol. Biotechnol., 6(3), 33-43.
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