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Influence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheese

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Abstract

Three batches of Manchego cheese were manufactured using one of the following starter culture systems: (1) a defined strain starter culture comprising Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. dextranicum; (2) the above-defined strain starter culture and an adjunct culture (Lactobacillus plantarum), all these strains being isolated from high-quality Manchego cheeses and (3) a commercial starter consisting of two strains of Lactococcus lactis. Differences in volatile profile and the sensory characteristics of these cheeses were studied. After 4 months of ripening, the two batches of cheese made with the defined strain starter cultures obtained the highest scores for sensory attributes and for the overall impression. Additionally, Purge & Trap and SDE analysis showed a more complex volatile profile in these cheeses than in those made with the commercial starter. Extending the maturation time to 8 months for cheeses made with the defined starter cultures led to significant higher levels of free fatty acids and ethyl esters in those cheeses made without adjunct culture. However, panelists did not find significant differences among the sensory characteristics of the two cheeses.

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Acknowledgments

This work was supported by the Spanish Ministry of Education and Culture and EU (FEDER Program 1FD97-0166). J.A. Gómez-Ruiz acknowledges Comunidad de Madrid for a scholarship.

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Author notes

  1. José Ángel Gómez-Ruiz

    Present address: Institute for Reference Materials and Measurements (IRMM), Food Safety and Quality Unit, Retieseweg, 2440, Geel, Belgium

Authors and Affiliations

  1. Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006, Madrid, Spain

    José Ángel Gómez-Ruiz

  2. Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Químicas, Universidad de Castilla-La Mancha, Campus Universitario s/n, 13071, Ciudad Real, Spain

    Lourdes Cabezas, Miguel Ángel González-Viñas & Justa Maria Poveda

  3. Instituto de Química Orgánica (CSIC), Juan de la Cierva 3, 28006, Madrid, Spain

    Isabel Martínez-Castro

  4. Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla La Mancha, Campus Universitario s/n, 13071, Ciudad Real, Spain

    Justa Maria Poveda

Authors
  1. José Ángel Gómez-Ruiz
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  2. Lourdes Cabezas
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  3. Isabel Martínez-Castro
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  4. Miguel Ángel González-Viñas
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  5. Justa Maria Poveda
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Correspondence to José Ángel Gómez-Ruiz.

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Gómez-Ruiz, J.Á., Cabezas, L., Martínez-Castro, I. et al. Influence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheese. Eur Food Res Technol 227, 181–190 (2008). https://doi.org/10.1007/s00217-007-0708-7

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  • DOI: https://doi.org/10.1007/s00217-007-0708-7

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