[en] : This study investigated the effects of five lipases on enzyme-modified cheese (EMC) flavor development. Results showed that
lipase 30SD contained high hydrolytic activity for short, medium, and long-chain fatty acids within 24 h incubation time, and the highest
content of them among different times could reach 47.24, 475.90, 1 563.92 mg/100 g fat, respectively. Lipase DF15 and MER showed
moderate capacity to hydrolyze volatile fatty acids, while lipase F3G had a stronger ability to produce long-chain fatty acids. Twenty-seven
new volatiles were formed during lipolysis, most of them were acids and esters. Principal component analysis results showed that EMC
produced by lipase 30SD for 18 h was similar to the commercial product with a pungent, rancid, and cheddar flavor. EMCs produced by
lipase DF15 were significantly distinguished from other products by their high content of ethyl heptanoate, ethyl nonanoate, and ethyl
tridecanoate. The findings might be useful for the researchers who focus on lipolysis or EMC products
Disciplines :
Food science Chemistry
Author, co-author :
Zhang, Yumeng
Gao, Peng
Zhang, Wenyuan
Zhu, Huiquan
Wang, Caiyun
Xie, Ning
Wang, Yunna
Pang, Xiaoyang
Fauconnier, Marie-Laure ; Université de Liège - ULiège > TERRA Research Centre > Chemistry for Sustainable Food and Environmental Systems (CSFES)
Lü, Jiaping
Zhang, Shuwen
Language :
English
Title :
Free fatty acid hydrolyzed with lipases and their effects on enzyme-modified cheese flavor
