Free Fatty Acids, Triglycerides and Volatile Compounds in Serra da Estrela Cheese—Changes throughout Ripening

Abstract Scent emitted from anal sac secretions provides important signals for most Carnivora. Their secretions emit a variety of volatile compounds, some of which function as chemical signals with information about the scent owners. The domestic cat has a pair of anal sac glands to secrete a pungent liquid. Their anal sac secretions may give information about sex, reproductive state, and recognition of individuals. However, little is known about the volatile compounds emitted from anal sac secretions and their biological functions in cats. In this study, we examined the volatile chemical profiles of anal sac secretions in cats and their olfactory ability to discriminate intraspecific anal sac secretions. Analysis with gas chromatography–mass spectrometry showed that the major volatile compounds were short-chain free fatty acids, whose contents varied among individuals, as well as other carnivores. There was no sex difference in the volatile profiles. In temporal analyses of individual anal sac secretions performed 2 months apart, the profiles were highly conserved within individuals. Habituation–dishabituation tests showed that cats can distinguish individual differences in the odor of anal sac secretions. These results suggest that cats utilize short-chain free fatty acids emitted from anal sac secretions to obtain scent information for individual recognition rather than species or sex recognition.

Download Full-text

Volatile Compounds in Pulses: A Review

Foods ◽

10.3390/foods10123140 ◽

2021 ◽

Vol 10 (12) ◽

pp. 3140

Author(s):

Adeline Karolkowski ◽

Elisabeth Guichard ◽

Loïc Briand ◽

Christian Salles

Keyword(s):

Climate Change ◽

Amino Acids ◽

Fatty Acids ◽

Free Fatty Acids ◽

Volatile Compounds ◽

Seed Development ◽

Protein Production ◽

The Face ◽

Negative Perceptions ◽

Food Design

The worldwide demand for pulse-based products is increasing in the face of climate change, but their acceptability is limited due to the presence of off-flavours. Off-notes contribute to negative perceptions of pulses (beany notes). Volatile compounds belong to a large variety of chemical classes. They are mainly produced from the oxidation of unsaturated free fatty acids and the degradation of amino acids during seed development, storage, and transformation (dehulling, milling, and starch or protein production). This review aims to provide an overview highlighting the identification of these molecules in different pulses, their potential origins, and their impact on perceptions. However, data on odour-active compounds in pulses are sparse, as they are limited to those of two studies on peas and lupins. A better knowledge of the volatile compounds involved in the off-notes and their origins should allow for drawing efficient strategies to limit their impact on overall perception for more acceptable healthy food design.

Download Full-text

Volatile Profile in Yogurt Obtained from Saanen Goats Fed with Olive Leaves

Molecules ◽

10.3390/molecules25102311 ◽

2020 ◽

Vol 25 (10) ◽

pp. 2311 ◽

Cited By ~ 1

Author(s):

Francesca Bennato ◽

Denise Innosa ◽

Andrea Ianni ◽

Camillo Martino ◽

Lisa Grotta ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Oxidative Stability ◽

Free Fatty Acids ◽

Volatile Compounds ◽

Relative Proportion ◽

Control Group ◽

Standard Diet ◽

Volatile Profile ◽

Olive Leaves

The aim of this study was to evaluate the development of volatile compounds in yogurt samples obtained from goats fed a dietary supplementation with olive leaves (OL). For this purpose, thirty Saanen goats were divided into two homogeneous groups of 15 goats each: a control group that received a standard diet (CG) and an experimental group whose diet was supplemented with olive leaves (OLG). The trial lasted 28 days, at the end of which the milk of each group was collected and used for yogurt production. Immediately after production, and after 7 days of storage at 4 °C in the absence of light, the yogurt samples were characterized in terms of fatty acid profile, oxidative stability and volatile compounds by the solid-phase microextraction (SPME)–GC/MS technique. Dietary OL supplementation positively affected the fatty acid composition, inducing a significant increase in the relative proportion of unsaturated fatty acids, mainly oleic acid (C18:1 cis9) and linolenic acid (C18:3). With regard to the volatile profile, both in fresh and yogurt samples stored for 7 days, the OL supplementation induced an increase in free fatty acids, probably due to an increase in lipolysis carried out by microbial and endogenous milk enzymes. Specifically, the largest variations were found for C6, C7, C8 and C10 free fatty acids. In the same samples, a significant decrease in aldehydes, mainly heptanal and nonanal, was also detected, supporting—at least in part—an improvement in the oxidative stability. Moreover, alcohols, esters and ketones appeared lower in OLG samples, while no significant variations were observed for lactones. These findings suggest the positive role of dietary OL supplementation in the production of goats’ milk yogurt, with characteristics potentially indicative of an improvement in nutritional properties and flavor.

Download Full-text

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen

Foods ◽

10.3390/foods10020286 ◽

2021 ◽

Vol 10 (2) ◽

pp. 286

Author(s):

Pasquale Filannino ◽

Raffaella Di Cagno ◽

Giuseppe Gambacorta ◽

Ali Zein Alabiden Tlais ◽

Vincenzo Cantatore ◽

...

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Volatile Compounds ◽

Intestinal Absorption ◽

Dietary Supplement ◽

Starter Cultures ◽

Hanseniaspora Uvarum ◽

Chemical Groups ◽

Derivatives Of ◽

Metabolomic Approach

Bee-collected pollen (BCP) is currently receiving increasing attention as a dietary supplement for humans. In order to increase the accessibility of nutrients for intestinal absorption, several biotechnological solutions have been proposed for BCP processing, with fermentation as one of the most attractive. The present study used an integrated metabolomic approach to investigate how the use of starter cultures may affect the volatilome and the profile of bioaccessible phenolics of fermented BCP. BCP fermented with selected microbial starters (Started-BCP) was compared to spontaneously fermented BCP (Unstarted-BCP) and to unprocessed raw BCP (Raw-BCP). Fermentation significantly increased the amount of volatile compounds (VOC) in both Unstarted- and Started-BCP, as well as modifying the relative proportions among the chemical groups. Volatile free fatty acids were the predominant VOC in Unstarted-BCP. Started-BCP was differentiated by the highest levels of esters and alcohols, although volatile free fatty acids were always prevailing. The profile of the VOC was dependent on the type of fermentation, which was attributable to the selected Apilactobacillus kunkeei and Hanseniaspora uvarum strains used as starters, or to the variety of yeasts and bacteria naturally associated to the BCP. Started-BCP and, to a lesser extent, Unstarted-BCP resulted in increased bioaccessible phenolics, which included microbial derivatives of phenolic acids metabolism.

Download Full-text

Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods

Food Chemistry ◽

10.1016/j.foodchem.2020.128138 ◽

2021 ◽

Vol 338 ◽

pp. 128138

Author(s):

Xing Chen ◽

Jie Luo ◽

Aihua Lou ◽

Yan Wang ◽

Dawei Yang ◽

...

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Volatile Compounds ◽

Breast Muscle ◽

Muscle Proteins ◽

Curing Methods

Download Full-text

Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk

Journal of Dairy Research ◽

10.1017/s0022029912000738 ◽

2012 ◽

Vol 80 (1) ◽

pp. 51-57 ◽

Cited By ~ 5

Author(s):

Rocío Alonso ◽

Antonia Picon ◽

Pilar Gaya ◽

Manuel Nuñez

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Free Fatty Acids ◽

Volatile Compounds ◽

Free Amino Acids ◽

Free Amino ◽

Cow Milk ◽

Mediterranean Countries ◽

The One ◽

And Control

Hispánico cheese, manufactured from a mixture of cow and ewe milk, is representative of cheese varieties made using milk from more than one animal species in Mediterranean countries. The shortage of ewe milk production in autumn hinders the uniformity of Hispánico cheese composition throughout the year. To surmount this inconvenience of ewe milk seasonality, curds made in spring from raw and pasteurized ewe milk were stored frozen and used four months later for the manufacture of Hispánico cheese. Experimental cheeses were made by mixing fresh curd from pasteurized cow milk with thawed curd from raw or pasteurized ewe milk, and control cheese from a mixture of pasteurized cow and ewe milk in the same proportion. Characteristics of experimental and control cheeses throughout a 60-d ripening period were investigated. On the one hand, the experimental cheese containing frozen curd from raw ewe milk showed the highest counts of staphylococci, Gram-negative bacteria and coliforms, the highest levels of aminopeptidase and esterase activity, and the highest concentrations of free amino acids, free fatty acids, alcohols and esters. On the other, the experimental cheese containing frozen curd from pasteurized ewe milk had concentrations of free amino acids, free fatty acids and volatile compounds similar to those of control cheese, with the only exception being a higher level of ketones. Flavour intensity reached the highest scores in the experimental cheese containing frozen curd from raw ewe milk, followed by the experimental cheese containing frozen curd from pasteurized ewe milk. Flavour quality scores of both experimental cheeses were similar, and lower than those of control cheese.

Download Full-text