Chemical Nature of Malty Flavor and Aroma Produced by Streptococcus lactis var. maltigenes

Abstract

Mature skim milk cultures of Streptococcus lactis var. maltigenes were steam distilled at low temperature under reduced pressure. Ethyl ether extracts were prepared from the distillates and analyzed by gas-liquid chromatography and mass spectrometry. Twenty of 31 components detected in the culture distillates were identified positively and 11 tentatively, whereas 10 of 19 components detected in the heated skim milk control were identified positively and 9 tentatively. Among components detected in the culture distillate, but not detected in the heated skim milk distillate, and which have not been previously identified in milk cultures of the organism were phenylacetaldehyde and phenethanol. Quantitative analyses of the volatiles entrained from milk cultures of several strains of S. lactis var. maltigenes revealed a probable relationship between variation in the character of the aroma of the cultures and the alcohol/aldehyde ratio.