酸奶保存期内风味物质与风味变化研究  

Study on flavor compounds and flavor changes of yogurt in shelf-life

作　　者：刘景[1,2] 张雪洪[1] 王荫榆[2] 郭本恒[2] 

机构地区：[1]上海交通大学生命科学技术学院,上海200240 [2]光明乳业股份有限公司技术中心,上海200436

出　　处：《食品工业科技》2011年第7期154-156,共3页Science and Technology of Food Industry

摘　　要：研究成品酸奶在4℃冷藏条件下主要风味物质的变化,包括羰基化合物乙醛、双乙酰以及挥发酸和酸性物质,同时考察酸奶的感官品评分数。结果显示,酸奶的主要风味化合物含量均呈增加趋势,且增长速度先快后慢。当乙醛与双乙酰含量的比例在0.56～0.80之间时,酸奶的风味比较协调。风味物质和风味评分分数的相关分析证明,酸奶中的各风味化合物相关性显著,且对酸奶的风味强度和风味协调性均有不同程度的影响。The changes of main flavor compounds of commercial yogurt in storage of 4℃ were discussed. The substances included carbonyl compounds of aldehyde and diacetyl, volatile acid, and acidity. The sensory evaluation scores of the yogurt were also investigated simultaneously. The results showed that the increase of velocity was high at first and then dropped, with the tendency of the increase of these flavor compounds.The yogurt had coordinated flavor when the ratio of aldehyde and diacetyl was 0.56 - 0.80. The correlation analysis of flavor compounds and sensory evaluation scores proved that the correlations of flavor compounds were significant between one another. And the compounds had influence on flavor strength and flavor coordination in varying degrees.

关 键 词：乙醛 双乙酰 酸 酸奶 风味 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]