Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented by Lactobacillus casei GBHM-21 with different fat levels
Abstract
Milk fat content is an important factor affecting the flavor of fermented dairy products. The effects of milk fat concentration (0–90) g·L−1 on the changes of flavor-related compounds in the milk base fermented by Lactobacillus casei GBHM-21 were investigated. The amount of some of the free fatty acids (FFAs) and free amino acids (FFAs) increased as the fat concentration increased, accompanied by a concomitant increase of the quantities and intensities of volatile compounds (VCs). A substantial increase in long-chain fatty acids was observed, whereas no significant effect on short-chain fatty acids was observed. The amount of the total FFA was linearly and positively correlated with the total FAA. The most abundant group of VCs was ketones for low-fat samples and carbonyl acids for high-fat samples. The level of FFA-derived ketones increased dramatically first and then reached a plateau, while FFA-derived carbonyl acids continuously increased. These results provided valuable informative utilization of milk fat in the fermented industry.
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Lipolysis is the fundamental source of free fatty acids, but free fatty acids can be created by amino acid conversion or generated by lactose metabolism.
“Lipolysis is the fundamental source of free fatty acids, but they are able to be created by amino acid conversion (for example, leucine and valine), or generated by the lactose metabolism (Bao et al. 2016; McCarthy et al. 2017).”
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- Authors
- Bao, Z., Xiong, J., Lin, W., & Ye, J.
- Affiliations
- South China University of Technology (CN)
- Sichuan University (CN)
- Corresponding author
- Lin, Weifeng
- Venue
- CyTA - Journal of Food
- Publisher
- Informa UK Limited
- Published
- 2015-06-18
- Volume
- 14
- Issue
- 1
- Pages
- 10-17
- ISSN
- 1947-6337 (ISSN-L)
- 1947-6345
- OpenAlex
- W1493178216
- Cited by
- 29
- References
- 29
- Citations by year
- 2026: 2 · 2025: 5 · 2024: 2 · 2023: 3 · 2022: 4 · 2021: 5 · 2020: 5 · 2019: 1 · 2017: 1 · 2016: 1
- FWCI
- 0.89
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- CyTA - Journal of Food (publishedVersion)
- Funders
- Opening Project of State Key Laboratory of Polymer Materials Engineering of Sichuan University (KF201301)
- National Natural Foundation of China (31270617)
- and the National 973 project of China (2010CB732201)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- milk fat content, fermented milk, Lactobacillus casei, free fatty acids, free amino acids, volatile compounds, flavor, ketones, long-chain fatty acids, short-chain fatty acids, dairy fermentation
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