Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model. / Sørensen, Louise Marie; Gori, Klaus; Petersen, Mikael Agerlin; Jespersen, Lene; Arneborg, Nils.

In: International Dairy Journal, Vol. 21, No. 12, 2011, p. 970-978.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Sørensen, LM, Gori, K, Petersen, MA, Jespersen, L & Arneborg, N 2011, 'Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model', International Dairy Journal, vol. 21, no. 12, pp. 970-978. https://doi.org/10.1016/j.idairyj.2011.06.005

APA

Sørensen, L. M., Gori, K., Petersen, M. A., Jespersen, L., & Arneborg, N. (2011). Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model. International Dairy Journal, 21(12), 970-978. https://doi.org/10.1016/j.idairyj.2011.06.005

Vancouver

Sørensen LM, Gori K, Petersen MA, Jespersen L, Arneborg N. Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model. International Dairy Journal. 2011;21(12):970-978. https://doi.org/10.1016/j.idairyj.2011.06.005

Author

Sørensen, Louise Marie ; Gori, Klaus ; Petersen, Mikael Agerlin ; Jespersen, Lene ; Arneborg, Nils. / Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model. In: International Dairy Journal. 2011 ; Vol. 21, No. 12. pp. 970-978.

Bibtex

@article{d63e81749dcb4670a49ced9c19370ffc,
title = "Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model",
abstract = "A simple cheese model mimicking a cheese surface was developed for the detection of cheese flavour formation of yeasts. A total of 56 flavour compounds were detected by dynamic headspace sampling followed by gas chromatography - mass spectrometry analysis. Yarrowia lipolytica CBS2075 primarily produced sulphides, furanes and short-chain ketones; Saccharomyces cerevisiae D7 primarily produced esters and Debaryomyces hansenii D18335 primarily produced branched-chain aldehydes and alcohols. For several of the detected flavour compounds, an increase in production was observed upon exposure to dairy-relevant environmental stress conditions including high NaCl concentration and low temperature. The predominant yeasts on the cheese surface may be important for development of flavour, and thus the use of yeasts as ripening cultures have the potential to affect the flavour of cheese.",
author = "S{\o}rensen, {Louise Marie} and Klaus Gori and Petersen, {Mikael Agerlin} and Lene Jespersen and Nils Arneborg",
year = "2011",
doi = "10.1016/j.idairyj.2011.06.005",
language = "English",
volume = "21",
pages = "970--978",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",
number = "12",

}

RIS

TY - JOUR

T1 - Flavour compound production by Yarrowia lipolytica, Saccharomyces cerevisiae and Debaryomyces hansenii in a cheese-surface model

AU - Sørensen, Louise Marie

AU - Gori, Klaus

AU - Petersen, Mikael Agerlin

AU - Jespersen, Lene

AU - Arneborg, Nils

PY - 2011

Y1 - 2011

N2 - A simple cheese model mimicking a cheese surface was developed for the detection of cheese flavour formation of yeasts. A total of 56 flavour compounds were detected by dynamic headspace sampling followed by gas chromatography - mass spectrometry analysis. Yarrowia lipolytica CBS2075 primarily produced sulphides, furanes and short-chain ketones; Saccharomyces cerevisiae D7 primarily produced esters and Debaryomyces hansenii D18335 primarily produced branched-chain aldehydes and alcohols. For several of the detected flavour compounds, an increase in production was observed upon exposure to dairy-relevant environmental stress conditions including high NaCl concentration and low temperature. The predominant yeasts on the cheese surface may be important for development of flavour, and thus the use of yeasts as ripening cultures have the potential to affect the flavour of cheese.

AB - A simple cheese model mimicking a cheese surface was developed for the detection of cheese flavour formation of yeasts. A total of 56 flavour compounds were detected by dynamic headspace sampling followed by gas chromatography - mass spectrometry analysis. Yarrowia lipolytica CBS2075 primarily produced sulphides, furanes and short-chain ketones; Saccharomyces cerevisiae D7 primarily produced esters and Debaryomyces hansenii D18335 primarily produced branched-chain aldehydes and alcohols. For several of the detected flavour compounds, an increase in production was observed upon exposure to dairy-relevant environmental stress conditions including high NaCl concentration and low temperature. The predominant yeasts on the cheese surface may be important for development of flavour, and thus the use of yeasts as ripening cultures have the potential to affect the flavour of cheese.

U2 - 10.1016/j.idairyj.2011.06.005

DO - 10.1016/j.idairyj.2011.06.005

M3 - Journal article

VL - 21

SP - 970

EP - 978

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

IS - 12

ER -

ID: 35244637