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

Kamila Szudera-Kończal,Kamila Myszka,Małgorzata Anna Majcher,Piotr Kubiak

doi:10.3390/molecules26206239

Kamila Szudera-Kończal, Kamila Myszka + Show 2 more

Open Access

https://doi.org/10.3390/molecules26206239

Copy DOI

Abstract

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).

Highlights

Modern food production technologies shape the growing demand for flavorings
This experiment aimed to select conditions for the cultivation of G. geotrichum mold on media with sour whey and buttermilk, which would allow for the production of the pleasant honey-rose aroma of the highest possible intensity
Lactose was not included in this experiment because our preliminary studies showed that G. geotrichum mold is incapable of fermenting it

Summary

Introduction

Modern food production technologies shape the growing demand for flavorings. This is related to the shortening and simplification of processing, which may result in obtaining an aroma of the product with insufficient intensity. The aroma compounds can be obtained by chemical synthesis, extraction from natural sources, and biotechnological processes. Synthetic aroma compounds are characterized by high production efficiency, simplicity of the technology, and low price. They are less and less acceptable among consumers who prefer food additives of natural origin. In the face of the growing demand for natural aromas, biotechnological processes are a promising alternative to traditional methods. These technologies include de novo synthesis and bioconversion of natural precursors using microbial cells or enzymes. The factors limiting these technologies are the possible variability of the composition of media containing ingredients of natural origin, the need to develop technologies for the recovery of aroma compounds in some cases, as well as the possibility of contamination of the culture by incomplete sterilization of the medium, contamination of the inoculum or careless handling during sampling and other necessary activities [1,2,3,4]

Methods

Results

Conclusion