Table 5.
Volatile compounds (with significant differences) in model cheeses made with B. breve INIA P734 and B. bifidum INIA P671 as adjunct cultures.
| QI | Control | B. breve INIA P734 | B. bifidum INIA P671 | |
|---|---|---|---|---|
| Miscellaneous | ||||
| Acetaldehyde | 44 | 1.75 ± 0.04 | 1.41 ± 0.33∗ | 1.05 ± 0.37∗ |
| Carbon disulfide | TIC | 22.60 ± 10.39 | 51.41 ± 3.51∗ | 38.68 ± 11.88∗ |
| Dimethyl sulfide | TIC | 7.05 ± 2.78 | 4.35 ± 0.85∗ | 5.27 ± 1.69 |
| Ethene, trichloro- | 130, 95, 60 | ND | 0.99 ± 0.25∗ | ND |
| Carboxylic acids | ||||
| Acetic acid | 43, 45, 60 | 75.63 ± 7.55 | 235.32 ± 153.49∗ | 89.79 ± 39.04 |
| Butanoic acid | TIC | 62.93 ± 4.35 | 131.73 ± 56.99∗ | 70.73 ± 13.61 |
| Esters | ||||
| Ethyl acetate | TIC | 3.50 ± 0.45 | 10.22 ± 7.50∗ | 5.41 ± 0.99∗ |
| Ethyl butanoate | 71, 88, 60, 101 | 2.28 ± 0.58 | 2.42 ± 0.21 | 2.70 ± 0.36∗ |
| Ketones | ||||
| 2-Propanone (acetone) | TIC | 42.59 ± 10.55 | 30.38 ± 4.09∗ | 31.64 ± 8.95∗ |
| 2-Butanone | TIC | 24.43 ± 2.90 | 19.63 ± 0.99∗ | 21.03 ± 2.85∗ |
| 2,3-Butanedione (diacetyl) | 43, 86 | 15.81 ± 4.09 | 29.88 ± 8.73∗ | 30.82 ± 0.82∗ |
| 3-Hydroxy-2-butanone (acetoin) | 43, 45, 88 | 99.75 ± 61.24 | 244.38 ± 121.52∗ | 209.68 ± 22.27∗ |
| Terpenes | ||||
| Camphane | 95, 81, 123 | 1.23 ± 0.05 | 1.06 ± 0.14∗ | 1.01 ± 0.13∗ |
Volatile compounds levels are expressed as relative abundances to the internal standard cyclohexanone calculated from (peak area/IS peak area) × IS concentration. (IS= cyclohexanone; IS concentration=500 μg per mg of cheese). TIC, total ion count; ND, not detected. Means with ∗ in the same row differ significantly from control cheese according to Dunnett's test (P < 0.01).