食品与机械2017，Vol.33Issue(4)：33-38,6.DOI:10.13652/j.issn.1003-5788.2017.04.007
8种典型成熟干酪挥发性风味差异性研究
Study on the differences of volatile flavor of eight typical mature cheeses
王磊 1莫蓓红 2刘振民 3高海燕4
作者信息
- 1. 上海大学生命科学学院,上海200444
- 2. 乳业生物技术国家重点实验室,上海 200436
- 3. 上海乳业生物工程技术研究中心,上海200436
- 4. 光明乳业股份有限公司乳业研究院,上海200436
- 折叠
摘要
Abstract
The volatile compounds were analyzed by using solid-phase microextraction-gas chromatography-mass spectrometry and compared by using relative odor activity value to explain the discrepancy among the eight typical natural cheeses' flavor.The results showed that 74 kinds of volatile compounds were detected.The cheeses were generally milky and fruity.Cheddar,Gouda,Parmesan,and Goat Cheese were fruity with milky because of 3 methyl butanal,ethyl acetate and the modification effect of undecanone and butyric acid.Edam Cheeses were fruity because of the ethyl acetate,ethyl octanoate and ethyl decanoate.Brie Cheese and blue Cheese were fruity,but the fruity smell of Brie Cheese was derived from ketones such as undecanone,while in the two kinds of cheese,caproic acid,nonyl ketone and phenyl ethanol give fumes and rancidity,and the specific compound 1-octanol of Brie Cheeses were also the cause of discomfort odor.Emmental Cheeses were strongest milky because of the highest relative activity of butyric acid in the eight cheeses,while the high activity of hexanoic acid and 2-nonanone gives the cheeses fumes and rancidity.关键词
干酪/挥发性风味物质/风味特性Key words
cheese/volatile flavor compounds/flavor characteristics引用本文复制引用
王磊,莫蓓红,刘振民,高海燕..8种典型成熟干酪挥发性风味差异性研究[J].食品与机械,2017,33(4):33-38,6.
