PMID- 36691591
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20230202
IS  - 2665-9271 (Electronic)
IS  - 2665-9271 (Linking)
VI  - 6
DP  - 2023
TI  - Relationship between the dynamics of volatile aroma compounds and microbial 
      succession during the ripening of raw ewe milk-derived Idiazabal cheese.
PG  - 100425
LID - 10.1016/j.crfs.2022.100425 [doi]
LID - 100425
AB  - Cheese microbiota contributes to various biochemical processes that lead to the 
      formation of volatile compounds and the development of flavour during ripening. 
      Nonetheless, the role of these microorganisms in volatile aroma compounds 
      production is little understood. This work reports for the first time the 
      dynamics and odour impact of volatile compounds, and their relationship to 
      microbial shifts during the ripening of a raw ewe milk-derived cheese 
      (Idiazabal). By means of SPME-GC-MS, 81 volatile compounds were identified, among 
      which acids predominated, followed by esters, ketones and alcohols. The ripening 
      time influenced the abundance of most volatile compounds, thus the moments of 
      greatest abundance were determined (such as 30-60 days for acids). Through Odour 
      Impact Ratio (OIR) values, esters and acids were reported as the predominant 
      odour-active chemical families, while individually, ethyl hexanoate, ethyl 
      3-methyl butanoate, ethyl butanoate, butanoic acid or 3-methyl butanal were 
      notable odorants, which would provide fruity, rancid, cheesy or malt odour notes. 
      Using a bidirectional orthogonal partial least squares (O2PLS) approach with 
      Spearman's correlations, 12 bacterial genera were reported as key bacteria for 
      the volatile and aromatic composition of Idiazabal cheese, namely Psychrobacter, 
      Enterococcus, Brevibacterium, Streptococcus, Leuconostoc, Chromohalobacter, 
      Chryseobacterium, Carnobacterium, Lactococcus, Obesumbacterium, Stenotrophomonas 
      and Flavobacterium. Non-starter lactic acid bacteria (NSLAB) were highly related 
      to the formation of certain acids, esters and alcohols, such as 3-hexenoic acid, 
      ethyl butanoate or 1-butanol. On the other hand, the starter LAB (SLAB) was 
      related to particular ketones production, specifically 3-hydroxy-2-butanone; and 
      environmental and/or non-desirable bacteria to certain ketones, hydrocarbons and 
      sulphur compounds formation, such as 2-propanone, t-3-octene and dimethyl 
      sulphone. Additionally, the SLAB Lactococcus and Psychrobacter, Brevibacterium 
      and Chromohalobacter were described as having a negative effect on aroma 
      development caused by NSLAB and vice versa. These results provide novel knowledge 
      to help understand the aroma formation in a raw ewe milk-derived cheese.
CI  - (c) 2022 The Authors.
FAU - Santamarina-Garcia, Gorka
AU  - Santamarina-Garcia G
AD  - Lactiker Research Group, Department of Biochemistry and Molecular Biology, 
      Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la 
      Universidad 7, 01006, Vitoria-Gasteiz, Spain.
FAU - Amores, Gustavo
AU  - Amores G
AD  - Lactiker Research Group, Department of Biochemistry and Molecular Biology, 
      Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la 
      Universidad 7, 01006, Vitoria-Gasteiz, Spain.
FAU - Hernandez, Igor
AU  - Hernandez I
AD  - Lactiker Research Group, Department of Biochemistry and Molecular Biology, 
      Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la 
      Universidad 7, 01006, Vitoria-Gasteiz, Spain.
FAU - Moran, Lara
AU  - Moran L
AD  - Lactiker Research Group, Department of Pharmacy and Food Sciences, Faculty of 
      Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 
      01006, Vitoria-Gasteiz, Spain.
FAU - Barron, Luis Javier R
AU  - Barron LJR
AD  - Lactiker Research Group, Department of Pharmacy and Food Sciences, Faculty of 
      Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 
      01006, Vitoria-Gasteiz, Spain.
FAU - Virto, Mailo
AU  - Virto M
AD  - Lactiker Research Group, Department of Biochemistry and Molecular Biology, 
      Faculty of Pharmacy, University the Basque Country (UPV/EHU), Paseo de la 
      Universidad 7, 01006, Vitoria-Gasteiz, Spain.
LA  - eng
PT  - Journal Article
DEP - 20221222
PL  - Netherlands
TA  - Curr Res Food Sci
JT  - Current research in food science
JID - 101771059
PMC - PMC9860272
OTO - NOTNLM
OT  - CCorA
OT  - Correlation analysis
OT  - Microbiota
OT  - O2PLS
OT  - Odour-active compounds
OT  - Volatile composition
COIS- The authors declare that they have no known competing financial interests or 
      personal relationships that could have appeared to influence the work reported in 
      this paper.
EDAT- 2023/01/25 06:00
MHDA- 2023/01/25 06:01
PMCR- 2022/12/22
CRDT- 2023/01/24 01:47
PHST- 2022/09/12 00:00 [received]
PHST- 2022/12/10 00:00 [revised]
PHST- 2022/12/21 00:00 [accepted]
PHST- 2023/01/24 01:47 [entrez]
PHST- 2023/01/25 06:00 [pubmed]
PHST- 2023/01/25 06:01 [medline]
PHST- 2022/12/22 00:00 [pmc-release]
AID - S2665-9271(22)00251-9 [pii]
AID - 100425 [pii]
AID - 10.1016/j.crfs.2022.100425 [doi]
PST - epublish
SO  - Curr Res Food Sci. 2022 Dec 22;6:100425. doi: 10.1016/j.crfs.2022.100425. 
      eCollection 2023.