摘要
为研究高产3-甲基丁醛乳酸乳球菌YN2-1对切达干酪风味的影响,将其作为附属发酵剂加入切达干酪中,通过感官定量描述分析、气相色谱-质谱联用技术(GC-MS)、气相色谱-离子迁移谱联用技术(GC-IMS)及电子鼻技术对比分析不同切达干酪样品的香气特征及其挥发性化合物的差异。首先在对样品的定量描述性分析和喜好度评价中发现,添加乳酸乳球菌YN2-1的切达干酪与未添加该菌的样品具有显著的香气差异,添加YN2-1的奶酪坚果风味、奶香风味及肉汤风味香气强度更高,其喜好度得分也更高。经GC-MS测定发现:添加乳酸乳球菌YN2-1并成熟60 d和120 d的干酪样品中3-甲基丁醛的含量分别为18.43μg/kg和13.96μg/kg,显著高于对照组,表明该菌株在切达干酪中具有高产3-甲基丁醛的特性。利用GC-IMS指纹图谱直观地区分添加乳酸乳球菌YN2-1的切达干酪与对照样品风味物质间的差异,其中2,3-丁二酮、2-戊酮D、2-壬酮、2-甲基丁醛、正丙醇、乙酸丁酯、丁酸丁酯、2,5-二甲基吡嗪、2-乙烷基-3,5-二甲基吡嗪等物质含量在成熟60 d或120 d的样品中显著增加。不同样品间电子鼻雷达图轮廓不重叠、判别因子(DFA)的区分度较高,表明添加YN2-1菌株的干酪样品与对照样品之间具有明显差异,验证了GC-MS与GC-IMS的分析结果。结论:该菌株的加入除了能够提高3-甲基丁醛含量外,还有助于干酪中其它风味物质含量的增加,对切达干酪的坚果香、奶香及果香具有明显改善作用,具有良好的应用潜力。
In order to study the effect of high-yield 3-methylbutyraldehyde Lactococcus lactis YN2-1 on the flavor of cheddar cheese,it was added to cheddar cheese as an auxiliary starter culture.The aroma characteristics and volatile compounds of different cheddar cheese samples were compared and analyzed by sensory quantitative description analysis,gas chromatography-mass spectrometry(GC-MS),gas chromatography-ion mobility spectrometry(GC-IMS)and electronic nose.Firstly,in the quantitative descriptive analysis and preference evaluation of the samples,it was found that the cheddar cheese added with Lactococcus lactis YN2-1 had significant aroma differences with the samples without the addition of the bacteria.The cheese added with YN2-1 had higher nut flavor,milk flavor and broth flavor aroma intensity,and its preference score was also higher.GC-MS analysis showed that the content of 3-methylbutyraldehyde in cheese samples added with Lactococcus lactis YN2-1 and matured for 60 d and 120 d was 18.43μg/kg and 13.96μg/kg,respectively,which was significantly higher than that of the control group,indicating that the strain has the characteristics of high yield of 3-methylbutyraldehyde in cheddar cheese.The GC-IMS fingerprint was used to visually distinguish the differences in flavor substances between the cheddar cheese added with Lactococcus lactis YN2-1 and the control sample.The contents of 2,3-butanedione,2-pentanone D,2-nonanone,2-methylbutanal,n-propanol,butyl acetate,butyl butyrate,2,5-dimethylpyrazine,2-ethyl-3,5-dimethylpyrazine and other substances increased significantly in 60 d or 120 d samples.The contour of the electronic nose radar map between different samples did not overlap,and the discrimination factor(DFA)was higher,indicating that there was a significant difference between the cheese samples added with YN2-1 strain and the control samples,which verified the analysis results of GC-MS and GC-IMS.Conclusion:The addition of this strain could not only increase the content of 3-methylbutyraldehyde,but also contribute to the increase of other flavor substances in cheese.It had a significant improvement effect on the nutty,milky and fruity aroma of cheddar cheese,and has good application potential.
作者
陈臣
田同辉
周文雅
于海燕
袁海彬
田怀香
Chen Chen;Tian Tonghui;Zhou Wenya;Yu Haiyan;Yuan Haibin;Tian Huaixiang(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第11期276-288,共13页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31972197)。
关键词
切达干酪
附属发酵剂
气相色谱-质谱联用
气相色谱-离子迁移谱
电子鼻
cheddar cheese
adjunct culture
gas chromatography-mass spectrometry(GC-MS)
gas chromatography-ion mobility spectrometry(GC-IMS)
electronic nose
