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洞察发酵牛奶中的特定风味感觉:林纳和酒精

Xuelu Chi¹, Yating Zhang², Qingyu Yang¹

¹Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.

Journal of dairy science

|April 12, 2025

概括

研究人员确定了发酵乳制品中的关键风味化合物. 林醇有助于发酵香气,而石竹酒精则会引起异味,有助于高质量的乳制品发展.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
分析化学分析化学

背景情况:

消费者对乳制品的选择在很大程度上受到味道感知的影响.
了解关键风味化合物的特定感官方面,特别是发酵气味和异味,仍然有限.

研究的目的:

用于识别乳制品中的挥发性风味化合物,这些乳制品是用 Lactobacillus casei 或 Lactobacillus bulgaricus 发酵的.
确定负责发酵香气和异味感知的关键风味成分.

主要方法:

头部空间固态微提取 (HS-SPME) 和气色谱-质谱 (GC-MS) 用于识别挥发性化合物.
化学测量和气味活性值 (OAV) 计算确定了关键的风味成分.
研究了感官属性和识别的风味成分之间的相关性.

主要成果:

在乳制品中分别发现了49种和47种挥发性风味化合物,这些产品分别是用Lactobacillus casei和Lactobacillus bulgaricus发酵的乳制品.
确定了七个关键的风味成分,OAV大于1.
林醇被确定为发酵芳香的关键化合物,而石竹酒精用于感知味道.

结论:

该研究确定了特定的化合物 (linalool和shiitake酒精),这些化合物对乳制品风味概况至关重要.
这些发现为开发高质量的发酵乳制品提供了潜在的目标.
这项研究为在更广泛的食品工业中探索特定感官风味化合物的研究提供了一个模型.

关键词:

牛乳杆菌保加利亚菌 Lactobacillus bulgaricus 牛乳杆菌案例i 牛乳杆菌案例i 发酵牛奶发酵牛奶是什么意思没有味道的味道.感官评估感官评估

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相关概念视频

Fermentation

Fermentation

Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...