Characteristic flavour compounds and formation of Chinese Rubing cheese: Comparative study between two different acidification technologies
Guangqiang Wei
College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, 650201 China
Contribution: Data curation, Formal analysis, Writing - original draft
Search for more papers by this authorQiong Zhao
College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, 650201 China
Contribution: Conceptualization, Formal analysis, Software, Visualization
Search for more papers by this authorCorresponding Author
Yanan Shi
College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, 650201 China
Author for correspondence. E-mails: [email protected] (YS); [email protected] (AH)
Contribution: Writing - review & editing
Search for more papers by this authorCorresponding Author
Aixiang Huang
College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, 650201 China
Author for correspondence. E-mails: [email protected] (YS); [email protected] (AH)
Contribution: Data curation, Methodology, Project administration, Writing - review & editing
Search for more papers by this authorGuangqiang Wei
College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, 650201 China
Contribution: Data curation, Formal analysis, Writing - original draft
Search for more papers by this authorQiong Zhao
College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, 650201 China
Contribution: Conceptualization, Formal analysis, Software, Visualization
Search for more papers by this authorCorresponding Author
Yanan Shi
College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, 650201 China
Author for correspondence. E-mails: [email protected] (YS); [email protected] (AH)
Contribution: Writing - review & editing
Search for more papers by this authorCorresponding Author
Aixiang Huang
College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, 650201 China
Author for correspondence. E-mails: [email protected] (YS); [email protected] (AH)
Contribution: Data curation, Methodology, Project administration, Writing - review & editing
Search for more papers by this authorAbstract
In this study, the flavour characteristics of the Chinese Rubing cheese produced through the traditional direct acidification (TRB) and fermented acidification technologies (FRB) were characterised by flavoromics. A total of eight and sixteen components were identified as the Characteristic Flavour Compounds (CFCs) of TRB and FRB, respectively. The CFCs of FRB were enriched in the methyl ketone, phenylalanine, methionine and leucine metabolic pathways, while the pyruvate metabolic pathway promoted the formation of CFCs of TRB. The partial least squares (PLS) analysis elucidated that benzaldehyde contributed to the milky and nutty aroma. Thus, the fermented acidification technology could be a potential approach for processing Rubing cheese.
CONFLICT OF INTEREST
All authors have no conflict of interest.
Open Research
DATA AVAILABILITY STATEMENT
Research data are not shared.
Supporting Information
| Filename | Description |
|---|---|
| idt12851-sup-0001-AppendixS1.docxWord 2007 document , 820.5 KB |
Appendix S1. Figure S1. Process flow chart of traditional Rubing cheese and fermented Rubing cheese. Figure S2. Heat map and cluster analysis of flavour compounds in traditional Rubing cheese and fermented Rubing cheese. |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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