Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia
Aroma is a key sensory attribute that determines consumer preference and acceptability of foods. The aroma of fermented dairy products comprises the volatile organic compounds (VOCs) produced by the activity of fermenting microbes and the compounds originally present in unfermented raw milk. A uniqu...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000073 |
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| author | Thelma W. Sikombe Anita R. Linnemann Himoonga B. Moonga Stefanie Quilitz Sijmen E. Schoustra Eddy J. Smid Anna Alekseeva |
| author_facet | Thelma W. Sikombe Anita R. Linnemann Himoonga B. Moonga Stefanie Quilitz Sijmen E. Schoustra Eddy J. Smid Anna Alekseeva |
| author_sort | Thelma W. Sikombe |
| collection | DOAJ |
| description | Aroma is a key sensory attribute that determines consumer preference and acceptability of foods. The aroma of fermented dairy products comprises the volatile organic compounds (VOCs) produced by the activity of fermenting microbes and the compounds originally present in unfermented raw milk. A unique combination of specific compounds detectable by human olfactory senses creates the distinct odor profile of fermented products. This study investigated the influence of different production methods on the VOCs responsible for the odor-active compounds, and the microbial communities present in mabisi, a traditional Zambian fermented dairy product. The VOCs and microbial community composition of four mabisi variants were investigated using GC-O-MS and PTR-QiTOF-MS techniques, and 16S rRNA amplicon sequencing, respectively. A panel of three assessors identified the odor-active compounds from the GC-O-MS, and the compound's quantitative aspects were obtained by the PTR-QiTOF-MS.Twelve volatile compounds were identified as odor-active compounds during the GC-O-MS analysis. The most prominent were ketones and esters, which imparted a buttery and fruity aroma, respectively. The PTR-QiTOF-MS run identified and quantified a total of 390 m/z peaks, 55 of which were tentatively identified. 16S rRNA amplicon sequencing revealed a diverse microbial community, with Lactococcus species dominating. While the VOC profiles showed significant variation in functionality among the variants, minor differences were observed in microbial composition.The study confirms that high compound concentration does not necessarily correlate with compound odor activity. Our findings offer insights into the significance of aromas and microbial ecology to support optimization strategies for upscaling traditional fermented products. |
| format | Article |
| id | doaj-art-744bd73a38be4af6a00f96c450b0f08f |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-744bd73a38be4af6a00f96c450b0f08f2025-01-24T04:45:41ZengElsevierCurrent Research in Food Science2665-92712025-01-0110100976Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in ZambiaThelma W. Sikombe0Anita R. Linnemann1Himoonga B. Moonga2Stefanie Quilitz3Sijmen E. Schoustra4Eddy J. Smid5Anna Alekseeva6Food Microbiology, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands; Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands; Laboratory of Genetics, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands; Department of Food Science & Nutrition, School of Agricultural Sciences, University of Zambia, P.O. Box 32379, Lusaka, Zambia; Corresponding author. Food Microbiology, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands; Corresponding author.Department of Food Science & Nutrition, School of Agricultural Sciences, University of Zambia, P.O. Box 32379, Lusaka, ZambiaFood Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the NetherlandsLaboratory of Genetics, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands; Department of Food Science & Nutrition, School of Agricultural Sciences, University of Zambia, P.O. Box 32379, Lusaka, ZambiaFood Microbiology, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the NetherlandsLaboratory of Genetics, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the NetherlandsAroma is a key sensory attribute that determines consumer preference and acceptability of foods. The aroma of fermented dairy products comprises the volatile organic compounds (VOCs) produced by the activity of fermenting microbes and the compounds originally present in unfermented raw milk. A unique combination of specific compounds detectable by human olfactory senses creates the distinct odor profile of fermented products. This study investigated the influence of different production methods on the VOCs responsible for the odor-active compounds, and the microbial communities present in mabisi, a traditional Zambian fermented dairy product. The VOCs and microbial community composition of four mabisi variants were investigated using GC-O-MS and PTR-QiTOF-MS techniques, and 16S rRNA amplicon sequencing, respectively. A panel of three assessors identified the odor-active compounds from the GC-O-MS, and the compound's quantitative aspects were obtained by the PTR-QiTOF-MS.Twelve volatile compounds were identified as odor-active compounds during the GC-O-MS analysis. The most prominent were ketones and esters, which imparted a buttery and fruity aroma, respectively. The PTR-QiTOF-MS run identified and quantified a total of 390 m/z peaks, 55 of which were tentatively identified. 16S rRNA amplicon sequencing revealed a diverse microbial community, with Lactococcus species dominating. While the VOC profiles showed significant variation in functionality among the variants, minor differences were observed in microbial composition.The study confirms that high compound concentration does not necessarily correlate with compound odor activity. Our findings offer insights into the significance of aromas and microbial ecology to support optimization strategies for upscaling traditional fermented products.http://www.sciencedirect.com/science/article/pii/S2665927125000073Traditional fermentationOdor-active compoundsGC-O-MSMicrobial communityAmplicon sequencing |
| spellingShingle | Thelma W. Sikombe Anita R. Linnemann Himoonga B. Moonga Stefanie Quilitz Sijmen E. Schoustra Eddy J. Smid Anna Alekseeva Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia Current Research in Food Science Traditional fermentation Odor-active compounds GC-O-MS Microbial community Amplicon sequencing |
| title | Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia |
| title_full | Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia |
| title_fullStr | Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia |
| title_full_unstemmed | Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia |
| title_short | Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia |
| title_sort | odor active aroma compounds in traditional fermented dairy products the case of mabisi in supporting food and nutrition security in zambia |
| topic | Traditional fermentation Odor-active compounds GC-O-MS Microbial community Amplicon sequencing |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125000073 |
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