牛乳含量对发酵豆乳风味成分的影响  

Influence of Milk Content on Flavor Compounds in Fermented Soymilk

作　　者：徐寅[1] 黄玉军[1] 陈霞[1] 鲁茂林[1] 顾瑞霞[1] 

机构地区：[1]江苏省乳品生物技术与安全控制重点实验室,扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品科学》2013年第4期1-5,共5页Food Science

基　　金：国家"863"计划项目(2007AA10Z357);江苏省科技支撑计划项目(BE2011383);江苏高校优势学科建设工程资助项目;江苏省研究生教育创新工程项目

摘　　要：探讨引起发酵豆乳异味的主要风味成分,采用顶空固相微萃取与气相色谱-质谱联用检测分析技术,结合感官评价对不同牛乳含量的发酵豆乳的挥发性风味成分进行分析。不同基质发酵乳共检测出44种风味成分,其中有19种共有风味成分。随着基质牛乳添加量的增加,发酵豆乳的可接受性亦逐渐提高,且发酵豆乳中醇、醛和呋喃类化合物呈下降趋势,表明发酵豆乳的异味可能主要来自于醇、醛和呋喃类。同时对随着基质牛乳添加量增加而下降的21种风味物质,结合呈味特征、阈值、相对含量以及变化趋势,并与发酵豆乳感官评价进行分析比较,对发酵豆乳异味贡献较大的成分主要为1-辛烯-3-醇、正己醇、2-庚烯醛和2,4-癸二烯醛。To explore the main flavor compounds responsible for the unpleasant odor of fermented soymilk, the volatile flavor components of fermented soymilks prepared from substrates containing different proportions （100：0, 70：30, 50：50, 30：70, 10：90 and 0：100, F/F） of soybean slurry and reconstituted skim milk were analyzed by headspace solid-phase microextraction （HS-SPME） combined with GC-MS and sensory evaluation. A total of 44 volatile compounds were identified in six different fermented soymilks, including 19 found in each sample. The consumer acceptance of fermented soymilk increased with increasing proportion of skim milk, and the contents of aldehydes, alcohols and furans presented a downward trend. This observation suggests that the unpleasant odor of fermented soymilk may be caused by these compounds. The contents of 21 flavor compounds showed a declining trend as the skim milk rose. Based on flavoring characteristics, thresholds and comparative sensory evaluation of fermented soymilks, the main compounds contributing to the unpleasant odor were 1-octen-3-ol, hexanol, 2-heptenal and 2,4-decadienal.

关 键 词：乳酸菌 发酵 豆乳 牛乳 风味 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]