Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains

• Published in: Journal of dairy science 2020-01, Vol.103 (1), p.242-253
• Main Authors: Reyes-Díaz, Ricardo, González-Córdova, Aarón F., del Carmen Estrada-Montoya, María, Méndez-Romero, José I., Mazorra-Manzano, Miguel Angel, Soto-Valdez, Herlinda, Vallejo-Cordoba, Belinda
• Format: Article
• Language: English
• Subjects: aroma compound; Cheese - analysis; Gas Chromatography-Mass Spectrometry; Lactococcus lactis; Lactococcus lactis - chemistry; Mexican Fresco cheese; Mexico; Multivariate Analysis; Odorants - analysis; Solid Phase Microextraction; Species Specificity
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2019-17188

Lactococcus lactis is the lactic acid bacteria most frequently used for the production of cheese starter cultures, mainly because of their efficient production of aroma compounds. However, commercial cultures do not always produce the typical aroma notes of artisanal raw-milk cheeses. Thus, the objective of this study was to characterize the volatile compounds generated by wild L. lactis strains in Mexican Fresco cheese made with pasteurized milk. Four strains of wild L. lactis were evaluated for their aroma production in Mexican Fresco cheese using sensory and instrumental analysis. The aroma profiles were evaluated by descriptive sensory analysis. Volatiles were determined by solid-phase microextraction and gas chromatography-mass spectrometry. Principal component analysis was applied to interpret analytical and sensory data. Mexican Fresco cheese aroma was described as milkfat, yogurt, yeasty, barny, dirty socks, and Fresco cheese. Cheese with L. lactis strains R7 or B7 were most similar to commercial raw milk Fresco cheese in all aroma descriptors. Volatiles identified in all cheeses were esters, acids, alcohols, ketones, and aldehydes, but the main differences were found for total volatile relative abundance. Also, volatile concentrations (µg/g) in commercial raw milk Fresco cheese and cheeses made with L. lactis R7 or B7 were 4 methyl esters [C4 (4.15 vs. 5.47–13.74), C6 (0.12 vs. 1.53–15.34), C8 (1.06 vs. 0.32–6.65), and C10 (0.62 vs. 0.41–3.74)], 7 acids [C4 (1.92 vs. 0.30–9.29), C6–C10 (0.05–4.48 vs. 0.11–30.45), and C12 (0.13 vs. 0.28–0.30)], 2 alcohols [(3-methyl-1-butanol (3.48 vs. 3.4–13.13) and phenylethyl alcohol (0.10 vs. 0.63–2.04)], and 1 ketone (acetoin; 1.22 vs. 0.28–0.99). The first 3 principal components explained 78.2% of the total variation and clearly distinguished 3 main groups. Cheese made with L. lactis R7 was classified in the same group as key compounds associated with Fresco cheese aroma and show potential as a starter in Mexican Fresco cheese manufacture.