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Updated: Sep 9, 2025

Preparation of High-Quality Fermented Fish Product
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乳製品のような香りを増やし,モールド熟成された大豆チーズの香りを減らす

Wenkang Huang1, Yosephine Gumulya1, Anders Peter Wätjen2

  • 1School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, Queensland, Australia.

International journal of food microbiology
|September 2, 2025
PubMed
まとめ

ココナッツオイルを大豆ベースのチーズ発酵に添加すると,メチルケトン生成が増加し,乳製品チーズに匹敵する望ましい味を生み出します. この研究は脂質含有量を最適化することで 植物性チーズの味のプロフィールを改善します

キーワード:
ペニシリウム・カメンバーティペニシリウム・ロクフォルティ大豆ベースのチーズ味覚の取り除く脂肪酸メチルケトン揮発性化合物の分析

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