Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

Ao Liu; Qiqi Liu; Yushan Bu; Haining Hao; Tongjie Liu; Pimin Gong; Lanwei Zhang; Chen Chen; Huaixiang Tian; Huaxi Yi

doi:10.1016/j.fochx.2022.100385

Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

Food Chem X. 2022 Jul 7:15:100385. doi: 10.1016/j.fochx.2022.100385. eCollection 2022 Oct 30.

Authors

Ao Liu¹, Qiqi Liu¹, Yushan Bu¹, Haining Hao¹, Tongjie Liu¹, Pimin Gong¹, Lanwei Zhang¹, Chen Chen², Huaixiang Tian², Huaxi Yi¹

Affiliations

¹ College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, PR China.
² Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.

Abstract

The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type. The representative samples of cheese-type and fermented-type were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and flavoromics. A total of 95 volatile compounds were identified and particularly, 12 aroma-active compounds were detected by using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Among the different aroma types, 2,3-butanedione, δ-decalactone, acetaldehyde, butanoic acid, acetic acid and hexanoic acid were finally screened out as the key aroma-active compounds by quantitative and odor activity value (OAV) analysis combined with aroma recombination, omission and addition experiments. These findings were valuable in developing specific fermented milk products with different aroma profiles.

Keywords: AR, aroma recombinant; Aroma types; Fermented milk; Flavoromics; GC-O-MS, gas chromatography-olfactometry-mass spectrometry; GC–MS, gas chromatography-mass spectrometry; HS-GC-IMS, headspace-gas chromatography-ion mobility spectrometry; Key aroma-active compounds; L. bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus; Lactobacillus delbrueckii subsp. bulgaricus; OAV, the odor activity value; OSME, odor-specific magnitude estimation; PCA, principal component analysis; QDA, quantitative descriptive analysis; RI, retention index.