title: Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar.
abstract: The purpose of this work was to investigate the influence of the spontaneous microbial population on the flavor of Torta del Casar cheese. A total of 16 batches of cheeses with different microbial qualities were used. Their physicochemical and microbial characteristics were evaluated during ripening and then related with the volatile compounds, taste, and flavor properties of the finished cheeses. Acids were the most abundant volatile compounds, followed by alcohols and carbonyls. The amount of acetic acid and several alcohols were linked to cheeses with higher counts of lactic acid bacteria (LAB), whereas Enterobacteriaceae counts were associated with semivolatile fatty acids. The gram-positive catalase-positive cocci counts were correlated with esters and methyl ketones. Although the role of the LAB in the flavor development of Torta del Casar is the most relevant, other microbial groups are necessary to impart the flavor of the cheese and to minimize the possible off-flavor derived from excessive concentrations of LAB metabolites, such as acetic acid.
authors.affiliation: Agricultura, Centro Tecnológico Agroalimentario Extremadura, Badajoz, Spain.
authors.forename: Elena
authors.initials: E
authors.lastname: Ordiales
authors.forename: Alberto
authors.initials: A
authors.lastname: Martín
authors.forename: María José
authors.initials: MJ
authors.lastname: Benito
authors.forename: Alejandro
authors.initials: A
authors.lastname: Hernández
authors.forename: Santiago
authors.initials: S
authors.lastname: Ruiz-Moyano
authors.forename: María de Guía
authors.initials: Mde G
authors.lastname: Córdoba
mesh_terms: D000818:Animals; D058491:Bacterial Load; D002611:Cheese / Q000032:analysis / Q000382:microbiology* / Q000592:standards; D063427:Food Quality; D005524:Food Technology / Q000379:methods; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus; D008892:Milk / Q000382:microbiology; D012756:Sheep; D013997:Time Factors; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D055549:Volatile Organic Compounds
keywords: gram-positive catalase-positive cocci; lactic acid bacteria; soft-bodied cheese; volatile compound