Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation  

作　　者：Qin Xiang Yixun Xia Ling Chen Maoshen Chen Di Wang Fang Zhong 

机构地区：[1]State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi,214122,China [2]Science Center for Future Foods,Jiangnan University,Wuxi,214122,China [3]School of Food Science and Technology,Jiangnan University,Wuxi,214122,China [4]International Joint Laboratory for Food Safety,Jiangnan University,Wuxi,214122,China [5]Jiaxing Institute of Future Food,Jiaxing,314015,China [6]Zhejiang Lab,Hangzhou,311121,China

出　　处：《Food Bioscience》2023年第3期2107-2117,共11页食品生物科学（英文）

基　　金：supported by National Natural Science Foundation of China(32001628);Natural Science Foundation of Jiangsu Province(BK20200596,BK20210460);Research project of Zhejiang Lab(2020MC0AD01);supported by national first-class discipline program of Food Science and Technology(JUFSTR20180204);the program of“Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province”,China.

摘　　要：To improve insufficient taste and imbalanced aroma of enzyme-modified cheese(EMC),pre-enzymolysis fol-lowed by lactic acid bacteria(LAB)fermentation was employed in this study.The strategy generated taste compounds by fermentation and released crucial flavor precursors by pre-enzymolysis.Flavor precursors and flavor compounds from each step were measured.Results showed that 45-50 and 15-17 times higher free amino acid(FAA)and free fatty acid(FFA)flavor precursors than the control were respectively achieved based on acceptable bitterness and soapiness during pre-enzymolysis.Pre-proteolysis accelerated fermentation and increased lactic acid,floral and almond aromatic ring compounds from phenylalanine(2.0-15.7 times),and rancid branched acids from leucine(3.2-4.4 times)during fermentation.Pre-lipolysis released massive methyl ketones and fatty acids,but flavor imbalanced,which was improved by promoting short-chain fatty acid pro-duction during fermentation.These results provided practical references for producing EMC with authentic Cheddar flavor and new avenues for flavor improvement of EMC.

关 键 词：Enzyme-modified cheese(EMC) Proteolysis and lipolysis Flavor precursor Orthogonal partial least squares-discriminant analysis(OPLS-DA) 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]