食品工业科技2011，Vol.32Issue(7)：154-156,3.
酸奶保存期内风味物质与风味变化研究
Study on flavor compounds and flavor changes of yogurt in shelf-life
刘景 1张雪洪 2王荫榆 1郭本恒2
作者信息
- 1. 上海交通大学生命科学技术学院,上海,200240
- 2. 光明乳业股份有限公司技术中心,上海,200436
- 折叠
摘要
Abstract
The changes of main flavor compounds of commercial yogurt in storage of 4℃ were discussed.The substances included carbonyl compounds of aldehyde and diacetyl, volatile acid, and acidity. The sensory evaluation scores of the yogurt were also investigated simultaneously. The results showed that the increase of velocity was high at first and then dropped, with the tendency of the increase of these flavor compounds.The yogurt had coordinated flavor when the ratio of aldehyde and diacetyl was 0.56~0.80. The correlation analysis of flavor compounds and sensory evaluation scores proved that the correlations of flavor compounds were significant between one another. And the compounds had influence on flavor strength and flavor coordination in varying degrees.关键词
乙醛/双乙酰/酸/酸奶/风味Key words
aldehyde/diacetyl/acid/yogurt/flavor分类
轻工纺织引用本文复制引用
刘景,张雪洪,王荫榆,郭本恒..酸奶保存期内风味物质与风味变化研究[J].食品工业科技,2011,32(7):154-156,3.
