食品与发酵工业2017，Vol.43Issue(4)：125-128,4.DOI:10.13995/j.cnki.11-1802/ts.201704019
不同发酵剂对Edam干酪香气成分及质构特性的影响
Effects of different fermentation agent on volatile aroma compounds and texture properties of Edam cheeses
摘要
Abstract
Two fermentation agents,which were commercial fermentation agent and traditional screened isolates combination agent,were used to make Edam cheese in this paper.Volatile aroma compounds and texture properties of Edam cheese in first and latest fermentation stage were detected.GC-MS method was used to detect volatile aroma compounds and Texture analyzer was used to detect texture properties.The results showed that there were Allyl aclcohol,3-hydroxy-2-Butanone etc.in first fermentation stage.There were more volatile aroma compounds were detected in latest fermentation stage,such as 3-methyl Butanal,Dodecane and Acetoin.Hardness was increased and adhesiveness and springiness were decreased.Different fermentation agent had big influence on volatile aroma compounds and texture properties of Edam cheeses.关键词
Edam干酪/香气特征/芳香物质/GC-MSKey words
edam cheese/aroma characteristics/volatile compounds/GC-MS引用本文复制引用
焦晶凯..不同发酵剂对Edam干酪香气成分及质构特性的影响[J].食品与发酵工业,2017,43(4):125-128,4.基金项目
上海市闵行区领军人才项目(201443) （201443）
