Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivarius Strains Isolated from Human Milk

Table 4

Volatile compounds in control cheese and cheeses containing L. salivarius CECT5713 or PS2 after 28 days at 4°C^∗.

Volatile compound	RT**	Cheese			𝑃 value***
		Control	L. salivarius CECT5713	L. salivarius PS2
Aldehydes
3-Methylbutanal	12.42	2.82±0.15^a	0.98±0.14^b	1.62±0.25^c	0.000
Hexanal	23.21	0.64±0.24	0.50±0.07	0.56±0.06	0.552
Ketones
2-Butanone	8.01	3.66±0.28	2.25±0.39	2.64±0.86	0.101
2-Propanone	11.58	16.85±1.99^a	15.00±1.36^a	21.39±1.08^b	0.001
2-Heptanone	30.78	4.02±0.16^a	1.89±0.29^b	2.09±0.09^b	0.000
3-Hydroxy-2-butanone	38.08	2.14±0.36	1.91±1.46	0.98±0.31	0.413
Alcohols
Ethanol	13.76	45.05±2.86	47.95±3.96	50.79±3.01	0.212
3-Methyl-1-butanol	32.89	348.48±6.49	358.80±12.98	368.84±20.33	0.375
2-Furanmethanol	55.59	0.87±0.06	0.11±0.05	0.52±0.49	0.217
3-Methyl-3-buten-1-ol	35.71	1.04±0.03	1.04±0.10	1.18±0.14	0.138
Esters
Ethyl acetate	10.93	0.71±0.01	0.65±0.20	0.69±0.15	0.905
Ethyl butanoate	20.02	0.55±0.19	1.00±0.22	1.06±0.21	0.110
Ethyl hexanoate	34.41	0.34±0.03	0.51±0.11	0.54±0.15	0.221
Alkanes
2-Methylpentane	4.33	0.31±0.04	0.35±0.06	0.50±0.17	0.200
3-Methylpentane	4.44	0.25±0.02	0.34±0.06	0.47±0.15	0.073
Hexane	4.51	1.82±0.36	1.82±0.46	1.80±0.64	0.998
Heptane	5.40	0.72±0.01	0.65±0.19	0.40±0.09	0.064
2,4-Dimethylheptane	7.55	1.32±0.05^a	0.40±0.09^b	0.40±0.15^b	0.001
4-Methyloctane	9.30	0.83±0.04	0.20±0.03	0.28±0.18	0.113
Carboxylic and fatty acids
Acetic acid	46.78	22.76±1.02^a	42.61±2.37^b	33.53±8.62^ab	0.016
Propanoic acid	50.93	0.07±0.00	0.08±0.00	0.08±0.00
Butanoic acid	54.47	20.36±1.80	28.23±2.99	26.15±6.26	0.209
Hexanoic acid	59.58	14.82±0.99	22.49±3.51	20.04±4.14	0.110
Octanoic acid	62.89	7.42±2.30	13.80±3.86	10.85±2.04	0.133
Heptanoic acid	61.33	0.48±0.01	0.62±0.09	1.08±0.44	0.083
Nonanoic acid	64.46	1.35±0.19	0.73±0.26	6.58±8.90	0.362
Decanoic acid	66.21	3.15±1.89	5.66±3.18	3.29±1.27	0.401
Others
D-Limonene	31.78	0.74±0.02	1.18±0.13	0.72±0.47	0.163

∗Relative abundance of compounds was expressed as percentages of their peak areas to the cyclohexanone peak area; **RT: retention time; ***one-way ANOVA to determine differences on the relative abundance of volatile compounds between cheeses. a,b,cMean values within the same row followed by different letter were significantly different when compared using the Tukey’s test.