Gas chromatography-mass spectrometry, electronic tongue, and electronic nose characterization of mozzarella cheese flavor characteristics based on Moringa oleifera seed rennet

Mozzarella cheese produced with Moringa oleifera seed rennet (MSR) showed excellent sensory attributes, which possessed a smooth surface, uniform texture, and a delicate, well-rounded taste. Electronic tongue and nose confirmed that MSRC has a unique and distinguishable taste and aroma. Proteolysis by MSR released elevated levels of sweet and umami free amino acids (FAAs), particularly leucine and phenylalanine (VIP >1). MSRC also contained higher amounts of free fatty acids (FFAs), C4:0 and C6:0 provided creamy and cheese-like flavors. MSRC had the highest content of odor-active substances, with esters being the most abundant group (23.9%). Notably, ethyl lactate imparted a distinct fruity character. Flavor formation involved the integrated regulation of proteolysis, lipolysis, and volatile synthesis. Partial least squares regression effectively modeled the relationships between flavor compounds (FAAs, FFAs, volatiles) and sensory properties. The results of this study provide a theoretical basis for the application of MSR in mozzarella cheese.