Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes

Fifteen cheese protein hydrolysates were produced by using four different proteases. Then, the free amino acids (FAAs), molecular weight distribution (MWD), electronic tongue evaluation, and volatile compounds of corresponding products evaluated, respectively. The results suggested that 2SD had strongest hydrolysis characteristic, followed 6SD FN. Samples hydrolyzed for less than 6 h or more 18 contained great defects taste. Peptides with 150 Da–450 Da mainly responsible bitterness, saltiness, umami, aftertaste in some enzyme hydrolysis. Under same total concentration condition, sample Flavourzyme Neutrase released richness bitterness other systems, which characterized butter cream odor. Notably, it was found first time tetramethylpyrazine (TMP) detected proteolysis highest content 17.59 μg/g Protease 30 h. 2-Undecanone acetoin played a key role flavor formation tested samples. Regarding chemical families volatiles, abundant samples 6SD, while FN systems can achieve high ketone content. • h, taste showed defect. TMP Acids 6SD.