Publications by authors named "Fiyinfolu Makinwa"
Article Synopsis
- - The study aimed to identify the volatile compounds that create the aroma of cooked cheese, focusing on how fat content affects these compounds during cooking.
- - Techniques such as SPME/GC-O and SPME/GC-MS were used to analyze the differences in odorants between cooked and uncooked cheeses, revealing that certain compounds increased while others disappeared when cheese was cooked.
- - The findings suggest that fat levels influence the formation of specific odorants when cheese is cooked, which could help the dairy industry improve cheese products, especially for cooking applications like pizza and ready meals.
This work examined the role of selected non-volatile compounds in cooked cheese flavour, both as tastants and as precursors of aroma generation in the Maillard reaction. The effect of cooking on the concentration of selected non-volatile compounds (organic acids, sugars, amino acids, γ-glutamyl dipeptides, and diketopiperazines) in six cheeses (mature Cheddar, mozzarella, Parmesan, and mild Cheddar (low, medium, and high fat)) was determined. Sugars, amino acids, and γ-glutamyl dipeptides were extracted and analysed by LC, whereas diketopiperazines were extracted by solid-phase extraction and analysed by GC-MS.
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