Ardö, Ylva Margareta

Beck, T.K.

Petersen, Mikael Agerlin

Varming, Camilla

English

Copenhagen University Research Information System

u n i ve r s i t y  o f  co pe n h ag e n  Københavns UniversitetVolatile compounds and amino acids in cheese powders made from matured cheesesVarming, Camilla; Beck, T.K.; Petersen, Mikael Agerlin; Ardö, Ylva MargaretaPublished in:Expression of multidisciplinary flavour sciencePublication date:2010Document versionEarly version, also known as pre-printCitation for published version (APA):Varming, C., Beck, T. K., Petersen, M. A., & Ardö, Y. M. (2010). Volatile compounds and amino acids in cheesepowders made from matured cheeses. In I. Blank, M. Wüst, & C. Yeretzian (Eds.), Expression ofmultidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Switzerland, 2008 (pp. 435-438). Zurich University of Applied Sciences.Download date: 02. Feb. 2020Expression of Multidisciplinary Flavour Science  435VOLATILE COMPOUNDS AND AMINO ACIDS IN CHEESE POWDERS MADE FROM MATURED CHEESES   C. VARMING1, T.K. Beck2, M.A. Petersen1, and Y. Ardö1  1 Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark 2 Lactosan A/S, Nordbakken 2, 5750 Ringe, Denmark   Abstract  Three types of cheese powder made from well-matured cheeses were analysed for their content of volatile compounds and amino acids. The cheese powder types could be distinguished according to their amino acid and volatile compound profiles. The amino acids glutamic acid and GABA are likely to contribute directly to the taste of a food application.  Introduction  Cheese powder is used as a natural flavour ingredient in industrial applications such as biscuits, sauces, ready meals and processed cheese. In addition, cheese powders produced from well-matured cheeses have the potential to boost the cheese flavour of food products and may replace flavour enhancers such as sodium glutamate and yeast extract. Introductory sensory tests of three different cheese powders, made from well-matured cheeses, in tomato soup, showed that they influenced the flavour of tomato, cheese, sourness and richness, in three different ways. However, limited information is available regarding flavour constituents of cheese powder (1), hence the aim of the present study was to characterise the differences in composition of volatile compounds and amino acids in three types of cheese powders made from well-matured cheeses.   Experimental  Cheese powders. Three types of cheese powder based on minimum 50% smeared type cheese (eight samples), minimum 50% hard cheese (five samples) and minimum 50% Blue type cheese (two samples), respectively (Lactosan A/S, Ringe, Denmark) were made by melting and spray drying a mixture of well-matured cheeses. All cheese powders were produced at different days from recipes comprising between 5 and 13 assorted cheeses, with a variation between batches of the same cheese powder type depending on availability of cheeses on the market. Dynamic headspace sampling and GC-MS analysis. Volatile compounds were isolated by dynamic headspace sampling on Tenax TA traps using 30 grams of cheese powder, 110 ml of water and 1.00 ml of internal standard (4-methyl-1-pentanol). The collected volatiles were thermally desorbed and analysed by GC-MS with a J & W Scientific DB-Wax column (1). Tentative identifications were carried out by probability-based matching with mass spectra in the G1035A Wiley library Expression of Multidisciplinary Flavour Science  436(Hewlett-Packard). Calculations were based on peak areas divided by area of internal standard. The dynamic headspace samplings were performed in duplicate.  Amino acids with HPLC. Free amino acids were analysed by reversed phase HPLC. For primary amino groups derivatisation was made using o-phtaldialdehyde, and for the secondary amino group of proline, fluoroenylmethyl chloroformate was used (2).   Results  Using principal component analysis the three types of cheese powders could be distinguished according to their content of amino acids and volatile compounds (48% explained variation), however large variations occurred between batches within each cheese powder type (Figure 1).                        Figure 1.  PCA scores plot of all amino acids and volatile compounds identified in the three types of cheese powder made from smeared, hard and blue type well-matured cheeses, respectively.  Of the 80 volatile compounds identified in the cheese powders (data not shown) 26 differed significantly between the cheese powder types (Table 1). The smeared type cheese powders had the significantly highest level of 2,5-dimethyl-5-trimethylpyrazine, as well as of dimethyl trisulphide and phenol that are characteristic compounds of smear ripened cheeses, and of which dimethyl trisulphide is expected to contribute to the aroma character of this cheese powder type (3). The hard type cheese powders had low to medium levels of most volatile compounds. The blue type cheese powders were characterised by the highest levels of most volatile compounds, including methyl ketones, esters and lactones, many of which are known compounds of blue cheese and are expected to contribute to the aroma characteristic of this cheese powder type (3). Similar results were obtained in (1). -10 -5 0 5 10 15-50510bluebluesmearedScores PC1 (30%)PCA ScoreshardhardhardhardhardsmearedsmearedsmearedsmearedsmearedsmearedsmearedScores PC2 (18%)Scores PC2 (18%)Expression of Multidisciplinary Flavour Science  437Table 1. Average levels of volatile compounds (arbitrary units, peak areas divided by internal standard x1000) with significant different levels (P<0.05) in the three types of cheese powder.  Volatile compound Smeared type (n= 8) Hard type (n= 5) Blue type (n= 2) Dimethyl trisulphide 89a1 31b 23b Methyl propanethioate 3b 0b 93a Octanal 19b 19b 34a Decanal 33b 30b 96a Diacetyl and 2-pentanone2 301b 358b 569a 3-Penten-2-one 19ab 8b 32a 2-Hexanone and hexanal2 104b 140ab 203a 2-Heptanone 473b 570b 3013a 2-Octanone 15b 18b 86a 2-Nonanone 227b 375b 2635a 8-Nonen-2-one 23b 44b 317a 2-Undecanone 19b 32b 279a Ethyl acetate 23b 27b 124a Methyl hexanoate 14b 21b 94a Pentyl butanoate 32b 33b 101a 2-Methyl-butyl-hexanoate 11b 15b 043a Methyl decanoate 2b 7b 42a 1-Butanol 9b 7b 23a 2-Heptanol 52b 75b 172a 2-Nonanol 13b 25b 79a Phenol 246a 123b 46b γ-Pentalactone 2b 3b 9a γ-Hexalactone 1b 2b 43a γ-Heptalactone 2b 5b 11a 2,5-Dimethyl-5-ethylpyrazine 11a 2b 0b Trimethylbenzene 1b 6ab 9a 1 Within each volatile compound values with different letters are significantly different. 2 Co-eluting compounds.  The concentration of 16 of the 23 identified amino acids differed significantly between the three cheese powder types (Table 2). The content of leucine and glutamic acid were highest in all samples. Smeared cheese type and hard cheese type powders had the highest total content of free amino acids as well as of more of the individual amino acids, indicating that the cheeses used were more mature.  Especially glutamic acid but also aspartic acid are of interest due to their umami taste (4), however, they did not vary significantly between cheese powder types. Literature is contradictory about the taste sensation of the glutamic acid breakdown product γ-aminobutyric acid (GABA), which has been shown to contribute to sour and umami as well as astringent sensations. The taste characteristic and taste threshold of α-aminobutyric acid (AABA) has not been well established, but due to its structural resemblance with glutamic acid it may also be of importance.  GABA, glutamic acid, aspartic acid, alanine, leucine, methionine and isoleucine had taste activity values (TAV) > 1 in all the cheese powders (data not shown) (4); but considering the level of 2-6% cheese powder used in food applications, only Expression of Multidisciplinary Flavour Science  438glutamic acid and GABA are likely to contribute directly to the taste. However, interactions between the amino acids and other constituents might affect their taste qualities and taste threshold levels.   Table 2. Average concentration of amino acids in the three types of cheese powder.   Concentration (mmol/kg) Amino acid Smeared type (n= 8) Hard type (n= 5) Blue type (n= 2) Leu 45a1 39a 29b Glu 37 36 28 Val 34a 29a 17b Pro 32a 28a 17b Ala 25a 19b 11c GABA 24a 15b 1.9c Lys 23 26 26 Ile 20a 18a 11b Phe 18a 16a 11b AABA 18a 10b 1.6c Gly 14a 13a 6.4b Met 10 8.4 8.0 Asp 8.1 11 10 His 5.7 6.7 6.2 Thr 5.5 7.1 5.3 Cit 5.5 5.3 4.8 Tyr 5.4b 5.9b 7.7a Orn 5.3a 4.4ab 2.5b Gln 5.2b 7.4a 8.8a Ser 5.1b 8.5a 7.6a Asn 2.7b 5.4a 5.4ab Trp 2.3a 1.7b 2.1ab Arg 0.4b 2.0a 3.6a Total free amino acids 351a 323a 231b 1 Within each amino acid values with different letters are significantly different (P<0.05).  Sensory evaluations of the effects of the different types of the mature cheese powders applied in foods will be performed and the taste threshold value and taste properties of GABA and AABA should be further evaluated in order to determine their contribution to umami or other taste properties.  References  1. Varming C., Petersen M.A., Beck T.K., Ardö Y. (2008) In Recent Highlights in Flavor Chemistry and Biology (Hofmann T., Meyerhof W., Schieberle P., eds); Deutche Forschungsanstalt für Lebensmittelchemie, pp 336-339. 2. Butikofer U., Ardö, Y. (1999) Bulletin of the International Dairy Federation 337: 24-32. 3. Curioni P.M.G., Bosset J.O. (2002) Int. Dairy J. 12: 959-984. 4. Rotzoll N., Dunkel A., Hofmann T. (2006) J. Agric. Food Chem. 54: 2705-2711. 

Volatile compounds and amino acids in cheese powders made from matured cheeses

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Volatile compounds and amino acids in cheese powders made from matured cheeses

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