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Research Article | Open Access

Free fatty acid hydrolyzed with lipases and their effects on enzyme-modified cheese flavor

Yumeng Zhang1Peng Gao1,2Wenyuan Zhang1Huiquan Zhu1Caiyun Wang3Ning Xie1Yunna Wang1Xiaoyang Pang1Fauconnier Marie-Laure2Jiaping Lü1( )Shuwen Zhang1( )
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Laboratoire de Chimie des Molecules Naturelles (LCMN), Gembloux Agro-Bio Tech, Universite de Liege, 2, Passage des Deportes, B-5030 Gembloux, Belgium
National Center of Technology Innovation for Dairy, Hohhot 010000, China
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Abstract

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.

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Food Science of Animal Products
Article number: 9240031
Cite this article:
Zhang Y, Gao P, Zhang W, et al. Free fatty acid hydrolyzed with lipases and their effects on enzyme-modified cheese flavor. Food Science of Animal Products, 2023, 1(3): 9240031. https://doi.org/10.26599/FSAP.2023.9240031

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Received: 26 July 2023
Revised: 06 September 2023
Accepted: 13 September 2023
Published: 23 November 2023
© Beijing Academy of Food Sciences 2023.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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