Volatilome profile (HS-SPME/GCeMS) and proteolysis in Beyaz peynir (white-brined cheese) made using different probiotic adjunct cultures and ripening under brine or vacuum package systems, and chemometric analysis

Probiotic Beyaz peynir (white -brined cheese) was manufactured using two different adjunct probiotic bacteria (Lactobacillus acidophilus DSMZ 20079 and Bifidobacterium bifidum DSMZ 20456) and the influence of these bacteria and different packaging systems (vacuum package and under brine) on the changes in the volatilome and proteolysis throughout the ripening was investigated. Packaging type, addition of the adjunct culture, and ripening time changed the volatilome profile and proteolysis of the cheeses both qualitatively and quantitatively. A total of 54 volatile compounds and their levels greatly differed among the cheeses depending on the factors studied. Principal component analysis (PCA), partial least squares -discriminant analysis (PLS-DA), and heatmap clustering analysis were performed to distinguish the different components in the cheeses in relation to their ripening time, adjunct culture, and packaging types. PCA and heatmap clustering analysis results were in accordance with each other. The models provided a good tool for discriminating the volatile compounds of Beyaz peynir samples in terms of the treatments applied. (c) 2024 Elsevier Ltd. All rights reserved.

Dergi

INTERNATIONAL DAIRY JOURNAL

Yıl

2024

Cilt

152

ISSN

0958-6946

eISSN

1879-0143

DOI

10.1016/j.idairyj.2024.105894

WoS UID

WOS:001188085400001