新疆特色酸凝奶酪成熟过程中产生的非挥发性风味物质研究  

Studies on the Non-volatile Flavor Compounds of Xinjiang Characteristics Cheese during Ripening Period

作　　者：马杨[1] 卢士玲[1] 李开雄[1] 李宝坤[1] 

机构地区：[1]石河子大学食品学院

出　　处：《食品与发酵工业》2012年第12期161-165,共5页Food and Fermentation Industries

基　　金：国家自然科学基金项目(30960001);国家自然基金青年项目(31201395)

摘　　要：非挥发性风味物质对奶酪的口味有重要影响,文中对酸凝奶酪成熟过程中非挥发性风味物质含量的变化进行了研究,结果表明:随着奶酪成熟时间的延长有机酸总量和各种有机酸含量变化差异极显著(P<0.01),主要有机酸乳酸含量最高达到10.75 mg/g;各种游离氨基酸含量处于动态变化过程,总游离氨基酸含量变化显著(P<0.05),缬氨酸和亮氨酸是优势氨基酸,最大含量为35.19 mg/100 g和27.06 mg/100 g;游离脂肪酸总量变化差异极显著(P<0.01)。随着成熟时间的延长,奶酪的营养价值更高,口味更浓郁。Non-volatile flavor compounds have an important influence on the taste of cheese. The study on the contents changes of non-volatile flavor compounds in Xinjiang characteristics cheese during its ripening showed that the contents of total organic acids and the individual organic acids were significantly changed（P 〈0.01 ）. The content of lactic acid was 10.75mg/g, which was the dominant organic acid. The contents of different free amino acids showed dynamic changes and their total contents changed significantly（P 〈 0.05） , wherein Valine and Leucine were the main free amino acids and their maximum contents were 35.19mg/100g and 27.06mg/100g, respectively. Furthermore, the total contents of free fatty acids represented a significant change （P 〈 0.01 ）. With the increase of ripening, the nutritive value and the taste of cheese was improved.

关 键 词：非挥发性风味物质 有机酸 游离氨基酸 游离脂肪酸 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]