Mite secretions from three traditional mite-ripened cheese types: are ripened French cheeses flavored by the mites (Acari: Astigmata)?
Mite secretions from three traditional mite-ripened cheese types: are ripened French cheeses flavored by the mites (Acari: Astigmata)?
复制标题
三种传统螨虫成熟奶酪类型的螨虫分泌物：成熟的法国奶酪是否有螨虫的味道（螨虫：Astigmata）？
DOI：
10.1007/s10493-022-00734-7
复制
发表时间：
2022
影响因子：
2.2
通讯作者：
Shimano Satoshi
中科院分区：
文献类型：
--
作者：
Shimizu Nobuhiro;OConnor Barry M.;Hiruta Shimpei F.;Hagino Wataru;Shimano Satoshi
无气门目的后鼻孔腺含有单萜、芳香剂、挥发性物质和其他挥发性化合物;其中一些化合物作为信息素并具有抗真菌作用。本研究分析了三个传统的螨成熟奶酪生产商（Milbenkäse从德国，Mimolette和Artisou从法国）螨分泌的挥发性化合物。螨从各种传统的成熟的法国奶酪（Mimolette，Laguiole，Salers，Cantal vieux）从商店也进行了调查。除Cantal vieux外，其己烷提取物的气相色谱（GC）图谱几乎没有差异，除微量成分外与Tyrolichus casei-Oudemans相同。根据气相色谱分析结果，鉴定该螨为粗粉螨。对于Artisou和Cantal vieux，以前没有研究过，螨分泌物对其特性的影响进行了研究，通过分析从奶酪的顶空挥发物。结果表明，T.干酪素是造成螨催熟干酪的柠檬样风味的主要化合物，因此，这是由于螨分泌物的成分而不是干酪本身的发酵。此外，螨分泌的化合物并没有通过成熟直接添加到奶酪中，因为在去除螨后，在Artisou和Cantal vieux的气味中没有检测到它们。然而，Artisou的消费者通常也吃奶酪皮，因此可以充分享受其柠檬般的风味。
The opisthonotal glands of Astigmata contain monoterpenes, aromatics, aliphatics, and other volatile compounds; some of these compounds act as pheromones and have antifungal effects. This study analyzed volatile compounds secreted by mites on three traditional mite-ripened cheeses from producers (Milbenkäse from Germany, Mimolette and Artisou from France). The mites obtained from various traditional ripened French cheeses (Mimolette, Laguiole, Salers, and Cantal vieux) from stores were also investigated. The gas chromatography (GC) profiles of all their hexane extracts, except the Cantal vieux one, showed almost no differences and were identical to that ofTyrolichus caseiOudemans except for trace components. Based on the GC results, the mites of Cantal vieux were identified asAcarus siroL. For the Artisou and Cantal vieux, not studied before, the influence of the mite secretions on their characteristics was investigated by analyzing the headspace volatiles from the cheeses. According to the results, neral secreted fromT. caseiis the main compound responsible for the lemon-like flavor of the mite-ripened cheeses, which is, hence, due to a component of the mite secretions rather than the fermentation of the cheese itself. Moreover, the compounds secreted by the mites are not directly added to the cheese through ripening as they were not detected in the odors of the Artisou and Cantal vieux after the mites were removed. However, the consumers of the Artisou usually eat also the cheese rind, and thus, can enjoy its lemon-like flavor fully.