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Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening

Domingos, Lígia Dozena, Souza, Hugo Antonio Lima de, Mariutti, Lilian Regina Barros, Benassi, Marta de Toledo, Bragagnolo, Neura, Viotto, Walkiria Hanada
Food research international 2018
acetoin, cheese ripening, cheeses, citrates, diacetyl, dimethyl disulfide, free amino acids, free fatty acids, gas chromatography-mass spectrometry, lipolysis, solid phase microextraction, storage temperature, storage time, sulfur, volatile compounds, whey protein concentrate
The impact of fat reduction and the addition of whey protein concentrate (WPC) on the volatile compounds profile of Prato cheese was evaluated for 210 days of storage at 12 °C. Full fatPrato cheese, Prato cheese with fat reduction and reduced fatPrato cheese with 0.5% (w/v) WPC were made, and replicated on a different day. Cheese volatile compounds were extracted by solid phase microextraction (SPME) and separated, identified and quantified by gas chromatography coupled to a mass spectrometry detector (GC-MS). Fat reduction and the WPC addition resulted in lower concentrations of compounds derived from lipolysis and free fatty acid catabolism. Fat reduction generated higher levels of diacetyl and acetoin, both from the citrate metabolism, at days 5 and 30. A similar pattern was observed for sulfur compounds derived from the catabolism of free amino acids, at day 120. Higher levels of diacetyl (day15), dimethyl disulfide (days 150–180) and dimethyl trisulphide (days 150–210) were found for cheese with WPC. These differences might have occurred due to alterations in the structure and polarity of the protein matrix caused by fat reduction and the WPC addition.