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Effect of Smoke and Spice Oils on Growth of Molds on Oil-Coated Cheeses

1997; Elsevier BV; Volume: 60; Issue: 2 Linguagem: Inglês

10.4315/0362-028x-60.2.153

1944-9097

W.L. Wendorff, Charlene Wee,

Food Quality and Safety Studies

Smoke oils and spice oils were evaluated for potential inhibition of spoilage molds in oil-coated cheeses. The molds tested were Aspergillus parasiticus , Penicillium camemberti , and Penicillium roqueforti . Cheeses coated with olive oil or sunflower oil had a longer lag period for growth of A. parasiticus . Penicillium camemberti and A. parasiticus showed a faster rate of growth on cheeses coated with olive oil. Spice oils were blended with olive oil at levels of 10 and 20 mg/ml and rubbed on cheeses. Cheeses with 10 mg/ml spice oil blends did not exhibit any antifungal effects. At 20 mg/ml, cinnamon oil increased the lag period for P. camemberti while allspice increased the lag period for P. roqueforti . All spice oils tested decreased the growth rate for P. camemberti while rosemary, sage, cinnamon, black pepper, and clove inhibited the growth of A. parasiticus . Only black pepper oil reduced the growth rate of P. roqueforti . Mesquite smoke oil increased the lag period for A. parasiticus and P. camemberti and decreased the growth rate for all three molds. Results of this study showed that certain flavorings used for specialty cheeses can also be effective in controlling spoilage molds.