Aroma Compound Production in Cheese Curd by Coculturing with Selected Yeast and Bactria

摘要

The microorganisms involved in cheese ripening pro - duce various volatile compounds and induce typical flavors that contribute to cheese variety. To investigate aroma compound generation of cheese microflora, we used a dynamic headspace-gas chromatography-mass spectrometry analysis. To obtain good sensitivity and repeatability of quantification, dynamic headspace con - ditions and sample preparation were first optimized and led to an extraction set up in which samples were heated at 60 deg. C and diluted with water without pH ad - justment.