食品科学2018，Vol.39Issue(8)：90-96,7.DOI:10.7506/spkx1002-6630-201808015
基于快速成熟模型的藏灵菇发酵切达干酪挥发性风味物质分析
Volatile Flavor Compounds of Fast-Ripened Cheddar Cheese Slurry Model Fermented with Tibetan Kefir
摘要
Abstract
The volatile flavor compounds of fast-ripened Cheddar cheese slurry model fermented with Tibetan kefir and Cheddar cheese model fermented with commercial starter were extracted by solid phase micro-extraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Results showed that the main volatile flavor components of Cheddar cheese model fermented with Tibetan kefir were alcohols and esters during its ripening. The number and amount of volatile flavor compounds in Cheddar cheese model fermented with Tibetan kefir were both higher than in Cheddar cheese model fermented with commercial starter. The volatile compounds which most significantly differed between two cheeses were esters. Sensory evaluation and flavor analysis showed that the number and amount of esters and alcohols in Cheddar cheese model fermented with Tibetan kefir were greater and it had a stronger flavor with fruity and wine aromas.关键词
干酪模型/气相色谱-嗅闻/固相微萃取/挥发性风味物质Key words
cheese model/gas chromatography-olfactometry (GC-O)/solid phase micro-extraction (SPME)/volatile flavor compounds分类
轻工纺织引用本文复制引用
郭婷,余志坚,陈超,曹永强,杨贞耐..基于快速成熟模型的藏灵菇发酵切达干酪挥发性风味物质分析[J].食品科学,2018,39(8):90-96,7.基金项目
国家自然科学基金面上项目(31371804) （31371804）
公益性行业(农业)科研专项(201303058) （农业）
