Technological Properties of Bifidobacterial Strains Shared by Mother and Child
Table 5
Volatile compounds (with significant differences) in model cheeses made with B. breve INIA P734 and B. bifidum INIA P671 as adjunct cultures.
QI
Control
B. breve INIA P734
B. bifidum INIA P671
Miscellaneous
Acetaldehyde
44
1.75 ± 0.04
1.41 ± 0.33
1.05 ± 0.37
Carbon disulfide
TIC
22.60 ± 10.39
51.41 ± 3.51
38.68 ± 11.88
Dimethyl sulfide
TIC
7.05 ± 2.78
4.35 ± 0.85
5.27 ± 1.69
Ethene, trichloro-
130, 95, 60
ND
0.99 ± 0.25
ND
Carboxylic acids
Acetic acid
43, 45, 60
75.63 ± 7.55
235.32 ± 153.49
89.79 ± 39.04
Butanoic acid
TIC
62.93 ± 4.35
131.73 ± 56.99
70.73 ± 13.61
Esters
Ethyl acetate
TIC
3.50 ± 0.45
10.22 ± 7.50
5.41 ± 0.99
Ethyl butanoate
71, 88, 60, 101
2.28 ± 0.58
2.42 ± 0.21
2.70 ± 0.36
Ketones
2-Propanone (acetone)
TIC
42.59 ± 10.55
30.38 ± 4.09
31.64 ± 8.95
2-Butanone
TIC
24.43 ± 2.90
19.63 ± 0.99
21.03 ± 2.85
2,3-Butanedione (diacetyl)
43, 86
15.81 ± 4.09
29.88 ± 8.73
30.82 ± 0.82
3-Hydroxy-2-butanone (acetoin)
43, 45, 88
99.75 ± 61.24
244.38 ± 121.52
209.68 ± 22.27
Terpenes
Camphane
95, 81, 123
1.23 ± 0.05
1.06 ± 0.14
1.01 ± 0.13
Volatile compounds levels are expressed as relative abundances to the internal standard cyclohexanone calculated from (peak area/IS peak area) × IS concentration. (IS= cyclohexanone; IS concentration=500 μg per mg of cheese). TIC, total ion count; ND, not detected. Means with in the same row differ significantly from control cheese according to Dunnett’s test (P < 0.01).