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KMID : 0380619900220020206
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 2 p.206 ~ p.214
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Effects of Food Grade Porcine Pancreatic Lipase on Neutral Volatile Compound Profiles in Cheddar Cheese
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Abstract
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Effects of commercial food grade porcine pancreatic lipase on the neutral volatile compounds in Cheddar cheese were studied. The enzyme was incorporated into the cheese at two different levels of concentration and ripened at various temperatures. The production of 2-butanone increased at higher amount of lipase and higher temperature, but the production of 2-pentanone was inconsistent trends during ripening periods. The concentration of acetaldehyde was the highest among aldehydes and was increased consistently during ripening periods. In alcohol production ethanol was the most abundant but no further consistent trend was observed after 6 wk. The production of ethyl butyrate was the most abundant ester and related to lipase activities as well as ripening temperatures. Dimethyl sulfide was the only sulfur compound and appeared not to be related to the addition of lipase or ripening temperatures. Statistical analysis suggested that ethyl butyrate was most correlated to aged Cheddar fla or during cheese ripening.
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