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Volatile composition and improvement of the aroma of industrial Manchego cheese by using Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters |
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| Authors: | Justa M Poveda Pedro Nieto-Arribas Susana Seseña Rosa Chicón Lucía Castro Llanos Palop Lourdes Cabezas |
| Affiliation: | 1. Departamento de Química Analítica y Tecnología de Alimentos. Instituto Regional de Investigación Científica Aplicada (IRICA)/Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, Camilo José Cela, s/n, 13071, Ciudad Real, Spain 2. Departamento de Química Analítica y Tecnología de Alimentos. Facultad de Ciencias Ambientales y Bioquímica, Universidad de Castilla-La Mancha, Avda. Carlos III, s/n, 45071, Toledo, Spain 3. Departamento de Química Analítica y Tecnología de Alimentos. Facultad de Farmacia de Albacete, Universidad de Castilla-La Mancha, Avda. de los Estudiantes, s/n, 02071, Albacete, Spain 4. Departamento de Bromatología y Tecnología de Alimentos. Facultad de Veterinaria, Universidad de Córdoba, Campus de Rabanales, 14014, Córdoba, Spain |
| Abstract: | The use of several autochthonous strains of lactic acid bacteria, including Lactobacillus paracasei subsp. paracasei as adjunct of the starter in the manufacture of Manchego cheese, was evaluated in an attempt to improve the aroma of the industrial Manchego cheese. Volatile composition and odour characteristics were evaluated and compared to those in Manchego cheese manufactured with a commercial starter (CS) culture and with raw milk cheese manufactured without starter. Manchego cheeses manufactured with two autochthonous strains of Lactococcus lactis subsp. lactis displayed a similar volatile profile and odour characteristics to the cheese made with the CS. The use of the strain Lactobacillus paracasei subsp. paracasei CECT 7882 as adjunct of the Lactococcus strains produced cheeses with higher amounts of some free fatty acids and alcohols, acetoin, lactones, phenylacetaldehyde, 2-phenylethanol and linalool, and higher scores of the odour intensity, odour quality, and ewe’s milk odour than the CS cheeses. It resulted in an intensification and improvement of industrial Manchego cheese aroma. |
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