Factors Affecting the Production of Concentrated Blue Cheese Flavorings

122 Pages·2016·1.39 MB·English

Clemson University
TigerPrints
All Theses Theses
8-2012
Factors Affecting the Production of Concentrated
Blue Cheese Flavorings
Jason Raines
Clemson University, [email protected]
Follow this and additional works at:https://tigerprints.clemson.edu/all_theses
Part of theFood Science Commons
Recommended Citation
Raines, Jason, "Factors Affecting the Production of Concentrated Blue Cheese Flavorings" (2012).All Theses. 1436.
https://tigerprints.clemson.edu/all_theses/1436
This Thesis is brought to you for free and open access by the Theses at TigerPrints. It has been accepted for inclusion in All Theses by an authorized
administrator of TigerPrints. For more information, please [email protected].
FACTORS AFFECTING THE PRODUCTION OF CONCENTRATED BLUE CHEESE
FLAVORINGS

A Thesis
Presented to
the Graduate School of
Clemson University

In Partial Fulfillment
of the Requirements for the Degree
Master of Science
Food, Nutrition, and Culinary Sciences

By
Jason Charles Raines
August 2012

Accepted by:
Dr. John U. McGregor, Committee Chair
Dr. Terry Walker
Dr. Feng Chen
ABSTRACT
The effects of media type and culture selection on the aroma profile of Blue
cheese flavorings produced using submerged culture fermentation were studied.
Fermentations were carried out for 16 hours then compared using sensory analysis and
GC/MS SPME. The differences between samples were minimal. Samples produced with
adjunct media were found to have higher concentrations of methyl ketones and more
“creamy” aroma character than samples produced from standard media. Higher levels of
free fatty acids were found in standard media samples. Adjunct cultures appear to
enhance the “creamy” character of Blue cheese flavorings.
Near-critical and supercritical carbon dioxide were used to concentrate the aroma active
compounds of a traditional Blue cheese and a Blue cheese flavoring. Pressures used ranged from
73 to 90 Bar, temperatures used were 35 and 45 degrees Celsius. The extracts were selective for
2-heptanone and 2-nonanone, the characteristic compounds of Blue cheese. Two-heptanone was
more soluble than 2-nonanone and comprised 67 to 71 percent of the extracts. Near-critical
extraction (73 Bar; 35 degrees Celsius) of Blue cheese flavoring yielded the most methyl ketones.
Results indicate that carbon dioxide may be effective for the concentration of methyl ketones on
an industrial scale.

ii
DEDICATION
I dedicate this thesis to my mother and father who have always supported me in
the pursuit of knowledge.

iii
ACKNOWLEDGEMENTS
Thank you, Dr. McGregor, for being a great mentor throughout my time at
Clemson University and guiding me through the many challenges of designing a research
study. Thank you, Dr. Walker and Dr. Chen, for sharing your expertise and graciously
allowing me to use your laboratories for my research study. Thank you, Dr. Rieck, for all
your help with the statistical design and data analysis for the fermentation study.
Thank you, Edlong Dairy Flavors, for funding and supporting this research
project. Thank you, Dave Schumacker, for working to bring this research project to
Clemson University as well as helping with sample analysis.
Thank you, Greg Jones, for your help developing methods for GC analysis and
training me to use the instrument. Thank you, Keri Lipscomb and Dr. Coffee, for your
help designing and implementing the sensory study. Thank you, Dr. Nishanth Tharayil,
for your help with analysis of the extraction samples.
Tim, Anthony, and Becky, thank you, for answering my questions about Clemson
Blue Cheese and allowing me to collect whey for my study. Thank you, Chr. Hansen and
Danisco, for providing ingredients and technical support.
Thank you, Kim Collins and Glenda Brown, for all your help throughout the
years. I would also like to thank all the students, faculty, and staff in the Food, Nutrition,
and Packaging Sciences department for making my time at Clemson University
memorable.

iv
TABLE OF CONTENTS
Page
TITLE PAGE ................................................................................................................... i
ABSTRACT ..................................................................................................................... ii
DEDICATION ................................................................................................................ iii
ACKNOWLEDGMENTS .............................................................................................. iv
LIST OF TABLES ........................................................................................................... x
LIST OF FIGURES ....................................................................................................... xii
CHAPTER 1: REVIEW OF BLUE CHEESE FLAVOR TECHNOLOGY AND
SUPERCRITICAL FLUID EXTRACTION IN THE FOOD INDUSTRY ................... 1
Demand for Blue Cheese and Natural Flavorings ........................................................... 1
Demand for Blue-type Cheeses ........................................................................... 1
Demand for Natural Flavors ................................................................................ 2
Manufacture of Blue Cheese and Concentrated Cheese Flavorings ................................ 2
Traditional Blue Cheese Manufacturing .............................................................. 2
Methods of Accelerating Ripening of Traditional Cheese .................................. 6
Production of Concentrated Cheese Flavors ........................................................ 8
Production of Concentrated Blue Cheese Flavorings ........................................ 11
Flavor Chemistry and Biochemistry of Blue Cheese ..................................................... 17
Ketones .............................................................................................................. 17
Fatty Acids ......................................................................................................... 21
Alcohols ............................................................................................................. 25
v
Esters .................................................................................................................. 26
Lactones ............................................................................................................. 28
Aldehydes .......................................................................................................... 29
Sulfur Compounds ............................................................................................. 29
Supercritical Fluid Extraction ........................................................................................ 30
Supercritical Fluid Background ......................................................................... 30
Supercritical Fluid Uses in Foods ...................................................................... 31
Supercritical Fluid Uses in Dairy Products ........................................................ 32
Supercritical Fluid Extraction of Dairy Aroma Compounds ............................. 34
Supercritical Fluid Extraction for the Production of Aroma Extracts ............... 36
Literature Cited .............................................................................................................. 39
CHAPTER 2: THE EFFECT OF MICROBIAL POPULATION AND
FERMENTATION MEDIA ON THE PRODUCTION OF NATURAL BLUE
CHEESE FLAVORINGS .............................................................................................. 47
Abstract .......................................................................................................................... 47
1. Introduction ................................................................................................................ 47
2. Materials and Methods ............................................................................................... 50
2.1 Fermentation of Blue Cheese Flavorings ..................................................... 50
2.2 Sensory Analysis of Blue Cheese Flavorings .............................................. 52
2.3 GC/MS SPME Analysis ............................................................................... 53
2.4 Statistical Analysis ....................................................................................... 54

vi
3. Results ........................................................................................................................ 54
3.1 Sensory Analysis Data ................................................................................. 54
3.1.1 Creamy Aroma .............................................................................. 55
3.1.2 Cheesy/Rancid Aroma .................................................................. 56
3.1.3 Blue Cheese Aroma ...................................................................... 56
3.2 GC/MS SPME Data ..................................................................................... 56
4. Discussion .................................................................................................................. 60
4.1 Creamy Aroma ............................................................................................. 60
4.2 Cheesy/Rancid Aroma and Free Fatty Acid Concentration ......................... 61
4.3 Blue Cheese Aroma and Methyl Ketones .................................................... 64
4.4 Limitations ................................................................................................... 67
4.4.1 Limitations of Sensory Study........................................................ 67
4.4.2 Limitations of GC/MS SPME ....................................................... 68
5. Conclusions ................................................................................................................ 69
6. Future Studies ............................................................................................................ 69
Acknowledgements ........................................................................................................ 70
Literature Cited .............................................................................................................. 71
CHAPTER 3: EXTRACTION OF BLUE CHEESE FLAVOR COMPOUNDS FROM
NATURAL SOURCES WITH NEAR-CRITICAL AND SUPERCRITICA CARBON
DIOXIDE ....................................................................................................................... 73
Abstract .......................................................................................................................... 73
vii
1. Introduction ................................................................................................................ 73
2. Materials and Methods ............................................................................................... 76
2.1 Samples ........................................................................................................ 76
2.1.1 Blue Cheese Samples ......................................................................... 76
2.1.2 Blue Cheese Flavoring Samples ........................................................ 76
2.2 Extractions ................................................................................................... 77
2.3.1 Blue Cheese Extractions ............................................................... 78
2.3.2 Blue Cheese Flavoring Extractions ............................................... 78
2.3 GC/MS Analysis .......................................................................................... 78
3. Results and Discussion .............................................................................................. 79
4. Conclusions ................................................................................................................ 83
5. Future Studies ............................................................................................................ 83
Acknowledgements ........................................................................................................ 83
Literature Cited .............................................................................................................. 84
CHAPTER 4: CONCLUSIONS .................................................................................... 87
APPENDICES ............................................................................................................... 90
Appendix A ........................................................................................................ 90
Appendix B ........................................................................................................ 91
Appendix C ........................................................................................................ 96
Appendix D ........................................................................................................ 98
Appendix E ...................................................................................................... 101
Appendix F....................................................................................................... 106
viii
Appendix G ...................................................................................................... 109

ix