Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model

Research output: Contribution to journalJournal articlepeer-review

Standard

Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model. / Gori, Klaus; Sørensen, Louise Marie; Petersen, Mikael Agerlin; Jespersen, Lene; Arneborg, Nils.

In: The Open Microbiology Journal, Vol. 1, No. 2, 2012.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Gori, K, Sørensen, LM, Petersen, MA, Jespersen, L & Arneborg, N 2012, 'Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model', The Open Microbiology Journal, vol. 1, no. 2. https://doi.org/10.1002/mbo3.11

APA

Gori, K., Sørensen, L. M., Petersen, M. A., Jespersen, L., & Arneborg, N. (2012). Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model. The Open Microbiology Journal, 1(2). https://doi.org/10.1002/mbo3.11

Vancouver

Gori K, Sørensen LM, Petersen MA, Jespersen L, Arneborg N. Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model. The Open Microbiology Journal. 2012;1(2). https://doi.org/10.1002/mbo3.11

Author

Gori, Klaus ; Sørensen, Louise Marie ; Petersen, Mikael Agerlin ; Jespersen, Lene ; Arneborg, Nils. / Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model. In: The Open Microbiology Journal. 2012 ; Vol. 1, No. 2.

Bibtex

@article{497816635f4648ea91566191c46561e9,
title = "Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model",
abstract = "Flavor production among12 strains of Debaryomyces hansenii when grown on a simple cheese model mimicking a cheese surface was investigated by dynamic headspace sampling followed by gas chromatography-mass spectrometry. The present study confirmed that D. hansenii possess the ability to produce important cheese flavor compounds, primarily branched-chain aldehydes and alcohols, and thus important for the final cheese flavor. Quantification of representative aldehydes (2-Methylpropanal, 3-Methylbutanal) and alcohols (2-Methyl-1-propanol, 3-Methyl-1-butanol, and 3-Methyl-3-buten-1-ol) showed that the investigated D. hansenii strains varied significantly with respect to production of these flavor compounds. Contrary to the alcohols (2-Methyl-1-propanol,3-Methyl-1-butanol, and3-Methyl-3-buten-1-ol), the aldehydes (2-Methylpropanal, 3-Methylbutanal) were produced by the D. hansenii strains in concentrations higher than their sensory threshold values, and thus seemed more important than alcohols for cheese flavor. These results show that D. hansenii strainsmay have potential to be applied as cultures for increasing the nutty/malty flavor of cheese due to their production of aldehydes. However, due to large strain variations, production of flavor compounds has to be taken into consideration for selection of D. hansenii strains as starter cultures for cheese production.",
author = "Klaus Gori and S{\o}rensen, {Louise Marie} and Petersen, {Mikael Agerlin} and Lene Jespersen and Nils Arneborg",
year = "2012",
doi = "10.1002/mbo3.11",
language = "English",
volume = "1",
journal = "The Open Microbiology Journal",
issn = "1874-2858",
publisher = "Bentham Open",
number = "2",

}

RIS

TY - JOUR

T1 - Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese-surface model

AU - Gori, Klaus

AU - Sørensen, Louise Marie

AU - Petersen, Mikael Agerlin

AU - Jespersen, Lene

AU - Arneborg, Nils

PY - 2012

Y1 - 2012

N2 - Flavor production among12 strains of Debaryomyces hansenii when grown on a simple cheese model mimicking a cheese surface was investigated by dynamic headspace sampling followed by gas chromatography-mass spectrometry. The present study confirmed that D. hansenii possess the ability to produce important cheese flavor compounds, primarily branched-chain aldehydes and alcohols, and thus important for the final cheese flavor. Quantification of representative aldehydes (2-Methylpropanal, 3-Methylbutanal) and alcohols (2-Methyl-1-propanol, 3-Methyl-1-butanol, and 3-Methyl-3-buten-1-ol) showed that the investigated D. hansenii strains varied significantly with respect to production of these flavor compounds. Contrary to the alcohols (2-Methyl-1-propanol,3-Methyl-1-butanol, and3-Methyl-3-buten-1-ol), the aldehydes (2-Methylpropanal, 3-Methylbutanal) were produced by the D. hansenii strains in concentrations higher than their sensory threshold values, and thus seemed more important than alcohols for cheese flavor. These results show that D. hansenii strainsmay have potential to be applied as cultures for increasing the nutty/malty flavor of cheese due to their production of aldehydes. However, due to large strain variations, production of flavor compounds has to be taken into consideration for selection of D. hansenii strains as starter cultures for cheese production.

AB - Flavor production among12 strains of Debaryomyces hansenii when grown on a simple cheese model mimicking a cheese surface was investigated by dynamic headspace sampling followed by gas chromatography-mass spectrometry. The present study confirmed that D. hansenii possess the ability to produce important cheese flavor compounds, primarily branched-chain aldehydes and alcohols, and thus important for the final cheese flavor. Quantification of representative aldehydes (2-Methylpropanal, 3-Methylbutanal) and alcohols (2-Methyl-1-propanol, 3-Methyl-1-butanol, and 3-Methyl-3-buten-1-ol) showed that the investigated D. hansenii strains varied significantly with respect to production of these flavor compounds. Contrary to the alcohols (2-Methyl-1-propanol,3-Methyl-1-butanol, and3-Methyl-3-buten-1-ol), the aldehydes (2-Methylpropanal, 3-Methylbutanal) were produced by the D. hansenii strains in concentrations higher than their sensory threshold values, and thus seemed more important than alcohols for cheese flavor. These results show that D. hansenii strainsmay have potential to be applied as cultures for increasing the nutty/malty flavor of cheese due to their production of aldehydes. However, due to large strain variations, production of flavor compounds has to be taken into consideration for selection of D. hansenii strains as starter cultures for cheese production.

U2 - 10.1002/mbo3.11

DO - 10.1002/mbo3.11

M3 - Journal article

C2 - 22950022

VL - 1

JO - The Open Microbiology Journal

JF - The Open Microbiology Journal

SN - 1874-2858

IS - 2

ER -

ID: 38106098