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).