RESUMEN

We evaluated the potential of pyrolysis-mass spectrometry (PyMS) for quantifying the binary mixed population of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in yoghurt. For this purpose, a new analytical approach was developed. The yoghurt was transparised and its total bacterial population was recovered by centrifugation and estimated by turbidimetric measurement. The quantity of each population (L. bulgaricus, S. thermophilus) was then estimated in the pellet by PyMS, and the data were analysed by artificial neural networks (ANNs). In parallel, streptococci and lactobacilli were numerated on SYL agar and these data were used as reference values to predict the bacterial counts of each population by PyMS. A close correlation was established between the streptococci and the lactobacilli counts on SYL agar and PyMS measurements (r(2)=0.98 for S. thermophilus and r(2)=0.96 for L. bulgaricus). Combined turbidimetric measurement and PyMS/ANNs seemed to be a powerful method for obtaining rapid counts of binary mixtures of bacteria in yoghurt.

Asunto(s)

RESUMEN

This work describes a new method for the rapid characterization of cheeses by solid-phase microextraction coupled with mass spectrometry (SPME-MS). After four types of fiber were tested and the main extraction parameters studied, the volatile components were extracted using a Carboxen/PDMS 75-microm fiber placed for 10 min at 20 degrees C in the headspace of the cheese. The substances adsorbed were then transferred directly from the injector to the inlet of a mass spectrometer through a 1-m deactivated silica capillary column heated to 210 degrees C. The mass spectra thus obtained without prior chromatographic separation formed a "fingerprint" of the analyzed sample. For data analysis, the mass fragments of each spectrum (45 < m/z < 150 amu) were considered as potential descriptors of the composition of the headspace of the cheeses. Stepwise discriminant analysis was used to select a limited number of mass fragments that afforded an operational classification of the batches of cheeses studied. This new method offers the advantage of minimizing thermal, mechanical, and chemical modifications of the matrix, thereby reducing the risk of analytical artifacts. SPME-MS provides a simple and effective approach to rapid quality control by analysis of the volatile fraction of foods.

Asunto(s)

RESUMEN

Forty-two multiparous dairy cows of three different breeds (Holstein, Montbéliarde and Tarentaise) were fed on the same type of forage (natural grassland) preserved in the form of either hay (H) or silage (GS), according to a changeover design (two 4 week periods). The proportion of concentrate in the diet and the energy and nitrogen contents were similar in both treatments. The milk produced by these cows was used for the manufacture of Saint-Nectaire type cheeses, under controlled and identical cheesemaking technological conditions. More cheese was produced with the H treatment milk. The cheeses made with the GS treatment milk were more yellow and tended to be more bitter. The other chemical and sensory characteristics did not differ much between the two treatments. Of the 51 volatile compounds identified, four were in significantly higher proportion in the GS than in the H cheeses. Cheeses produced from Tarentaise cows' milk were more yellow and their pH was higher than those made with the milk of Holstein or Montbéliarde cows. The cheeses from Montbéliarde and Tarentaise cows' milk were firmer, more melting and tastier than those made with the milk of Holstein cows. Although some trends were apparent, there were no significant differences in cheese volatile compounds for different breeds.

Asunto(s)

RESUMEN

The effects of lamb age and diet on volatiles from fat are described. Rendered fat from ram lambs raised on ewe's milk then a corn-based diet was compared with that from lambs raised on milk and a pasture of grass/clover, six treatments in all. An additional treatment comprised very old ewes maintained on pasture. Helium-borne volatiles of rendered fat were resolved on a DB5 gas chromatographic column and the mass spectra obtained. Long chain alka(e)nes like neophytadiene were dominant in pasture treatments especially where the lamb growth rate was slow. Branch chain fatty acids (4-methyloctanoic, 4-methylnonanoic and an unidentified acid) were also highest in these treatments. Longer chain aldehydes like 2-undecenal were good indicators of a grain diet. Hexanal, commonly associated with rancid odours, was unaffected by treatment. The diketone 2,3-octanedione was an excellent indicator of a pasture diet, as was 3-methylindole (skatole). Phenols showed complex relationships to treatments, but were generally more common in pasture treatments. Benzenethiol (thiophenol) was unaffected by treatment. Inspection of principal component analysis plots identified 10 volatile compounds as contenders for the cause of sheepmeat odour; branch chain fatty acids were confirmed as the leading chemical class. There were indications that puberty or age caused an increase in the odorous 4-methylnonanoic acid. Animal odour-the odour of confined livestock-was clearly causally linked to 3-methylindole, a rumen breakdown product of tryptophan. 3-Methylindole was also responsible for rancid odour, rather than hexanal and its analogues. A hypothesis is advanced that links 2,3-octanedione formation to the enzyme lipoxygenase and linolenic acid, both abundant in green leafy tissue. Overall, the data confirm that sheepmeat odour/flavour is specifically linked to the branch chain fatty acids, and is probably exacerbated by pasture-derived 3-methylindole and alkyl phenols.