食品与机械2018，Vol.34Issue(2)：36-41,6.DOI:10.13652/j.issn.1003-5788.2018.02.008
市售天然成熟干酪滋味特征差异性研究
The differences of taste characteristics of commercial natural mature cheeses
摘要
Abstract
The main taste components of eight typical natural mature cheeses were analyzed by gas chromatography-mass spectrometry and amino acid analyzer.The taste activity values and sensory evalua-tion were used to clarify the differences among the eight kinds of cheeses,so as to provide a theoretical basis for precise control of cheese flavor and market positioning.The results showed that in ad-dition to Goat Cheese and Brie Cheese,free amino acids contributed to the taste of the other six type of cheeses.The common taste amino acids were valine and lysine.Cheeses were bitter and sweet.And blue Cheese had the strongest taste because of the most of free amino acids.In addition,eight kinds of cheese were detected 1 1 kinds of fat-ty acids.The common taste fatty acids were caproic acid,nonanoic acid,capric acid,lauric acid and tetradecanoic acid.The Edam Cheese had the strongest acidity,and Parmesan Cheese had the strongest mellow feeling.Meanwhile,the sodium chloride contents of eight kinds of cheeses were significantly higher than their threshold.The cheeses could be clearly felt the salty taste.The taste of cheeses was more salty and umami,and Blue Cheese was strongest taste by sensory evaluation.关键词
干酪/滋味特征/游离氨基酸/游离脂肪酸/感官评价Key words
cheese/taste characteristic/free amino acid/free fatty acid/sensory evaluation引用本文复制引用
王磊..市售天然成熟干酪滋味特征差异性研究[J].食品与机械,2018,34(2):36-41,6.基金项目
上海市科委工程技术研究中心能力提升项目(编号:16DZ2280600) （编号:16DZ2280600）
