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Factors Affecting the Production of Concentrated Blue Cheese Flavorings Jason Raines Clemson University, [email protected]

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Factors Affecting the Production of Concentrated Blue Cheese Flavorings Jason Raines Clemson University, Raines.Jasonc@Gmail.Com 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 the Food 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 contact [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 ..................................................................................................
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