Effect of probiotic Minas Frescal cheese on the volatile compound and metabolic profiles assessed by nuclear magnetic resonance spectroscopy and chemometric tools

This study aimed to evaluate the effect of Lacticaseibacillus casei 01 as a probiotic culture on production volatile organic compounds and metabolic profile Minas Frescal cheese. Lactose (α-lactose β-lactose), fatty acids (unsaturated saturated), citric acid, tryptophan, benzoic acid were main compounds. Compared with control cheese, cheese was characterized by highest concentration tryptophan presented higher number acids. The acids, resulting in alcohols esters. No differences observed for α-lactose, β-lactose, contents. A clear separation obtained using 1H nuclear magnetic resonance spectra, demonstrating that addition altered Overall, findings suggested promoted proteolysis fresh cheeses, decreased lipolysis, Furthermore, spectroscopy coupled chemometrics tools could be used differentiate conventional cheeses.