Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented by Lactobacillus casei GBHM-21 with different fat levels. Issue 1 (2nd January 2016)

• Record Type: Journal Article
• Authors: Bao, Zhining; Xiong, Jian; Lin, Weifeng; Ye, Jun
• Is Part Of: CyTA: journal of food. Volume 14:Issue 1(2016)
• Page Start: 10
• Page End: 17
• Publication Date: 2016-01-02
• Subjects: fermented milk base -- free fatty acid -- free amino acid -- volatile compound -- Lactobacillus casei; Base de leche fermentada -- ácido no graso -- aminoácido no graso -- compuesto volátil -- Lactobacillus casei; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2015.1035673
• Languages: English
• ISSNs: 1947-6337

Abstract

Abstract : Milk fat content is an important factor affecting the flavor of fermented dairy products. The effects of milk fat concentration (0–90) g·L −1 on the changes of flavor-related compounds in the milk base fermented by Lactobacillus casei GBHM-21 were investigated. The amount of some of the free fatty acids (FFAs) and free amino acids (FFAs) increased as the fat concentration increased, accompanied by a concomitant increase of the quantities and intensities of volatile compounds (VCs). A substantial increase in long-chain fatty acids was observed, whereas no significant effect on short-chain fatty acids was observed. The amount of the total FFA was linearly and positively correlated with the total FAA. The most abundant group of VCs was ketones for low-fat samples and carbonyl acids for high-fat samples. The level of FFA-derived ketones increased dramatically first and then reached a plateau, while FFA-derived carbonyl acids continuously increased. These results provided valuable informative utilization of milk fat in the fermented industry.