scholarly journals Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold Galactomyces geotrichum: Identification of Key Odorants

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6239
Author(s):  
Kamila Szudera-Kończal ◽  
Kamila Myszka ◽  
Piotr Kubiak ◽  
Małgorzata Anna Majcher
Keyword(s):  
Gas Chromatography ◽  
High Efficiency ◽  
Low Cost ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Stable Isotope Dilution ◽  
Isotope Dilution Assay ◽  
Biotechnological Processes ◽  
Odor Activity Value ◽  
By Products

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 Galac tomyces geotrichum 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), (E)-2-nonenal (fatty), ethyl furaneol (burnt sugar), dimethyl trisulfide (cabbage), and acetic acid (vinegar).

scholarly journals Exploring the Characteristic Aroma of Beef from Japanese Black Cattle (Japanese Wagyu) via Sensory Evaluation and Gas Chromatography-Olfactometry

Metabolites ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 56
Author(s):  
Shuji Ueda ◽  
Minoru Yamanoue ◽  
Yasuhito Sirai ◽  
Eiji Iwamoto
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Sensory Evaluation ◽  
Decanoic Acid ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Japanese Black Cattle ◽  
Metabolomics Data ◽  
Stable Isotope Dilution ◽  
Isotope Dilution Assay

Beef from Japanese Black cattle (Japanese Wagyu) is renowned for its flavor characteristics. To clarify the key metabolites contributing to this rich and sweet aroma of beef, an omics analysis combined with GC-olfactometry (GC-O) and metabolomics analysis with gas chromatography–mass spectrometry (GC-MS) were applied. GC-O analysis identified 39 odor-active odorants from the volatile fraction of boiled beef distilled by solvent-assisted flavor evaporation. Eight odorants predicted to contribute to Wagyu beef aroma were compared between Japanese Black cattle and Holstein cattle using a stable isotope dilution assay with GC–tandem quadrupole mass spectrometry. By correlating the sensory evaluation values of retronasal aroma, γ-hexalactone, γ-decalactone, and γ-undecalactone showed a high correlation with the Wagyu beef aroma. Metabolomics data revealed a high correlation between the amounts of odorants and multiple metabolites, such as glutamine, decanoic acid, lactic acid, and phosphoric acid. These results provide useful information for assessing the aroma and quality of beef.

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