蒙古族不锈钢桶发酵生产奶酪成熟过程中风味物质的变化分析  

Analysis of the volatile flavor compounds in the maturation process of cheese production by fermentation in stainless steel buckets

作　　者：刘敏[1] 林佳卫 焦昱伟 杜浩月 LIU Min;LIN Jiawei;JIAO Yuwei;DU Haoyue(Vocational and Technical College of Inner Mongolia Agricultural University,Baotou 014109,China;Ningxia University,Yinchuan 750000,China)

机构地区：[1]内蒙古农业大学职业技术学院,内蒙古包头014109 [2]宁夏大学,银川750000

出　　处：《中国乳品工业》2024年第12期17-22,共6页China Dairy Industry

基　　金：内蒙古自治区自然基金项目(2020MS03033)。

摘　　要：为明确蒙古族不锈钢桶发酵生产奶酪不同成熟阶段风味物质的变化情况,选择成熟期0、10、20、30 d奶酪,对其成熟过程中理化指标和挥发性风味物质构成进行差异性分析。结果显示,随着成熟时间延长,水分和脂肪含量逐渐降低,蛋白质含量逐渐升高,pH值先降后升。采用GC-MS共检测出59种风味物质,成熟0~10 d时样品中主要是酸类化合物;成熟20 d时,醇类和酯类物质大量生成;成熟30 d时,酯类物质分解,产生大量醇类、酸类和醛酮类化合物。PCA分析结果表明,奶酪成熟0~10 d时,主要风味物质是乙酸、氢化肉桂酸、(2S,3S)-(+)-2,3-丁二醇、肉豆蔻酸乙酯、3-羟基-2-丁酮和二乙二醇一脂肪,其中化合物脂肪、水分和pH值对其形成影响较大;成熟20 d奶酪中主要风味物质为正己醇、苯甲醇、正辛醇、2-丙烯酸十二烷基酯和丁酸丙酯,化合物蛋白质与其形成相关性较大;成熟30 d奶酪中主要风味化合物是庚醛、1-壬醇、3,7-二甲基-6-辛烯-1-醇、乙酸苯酯和丁酸乙酯。感官评价表明,奶酪成熟20 d时,综合评价最好,达到最佳食用状态。In order to study the changes of flavor substances at different ripening stages of traditional Mongolian cheese,steel buckets were used during fermentation.Cheeses with maturity periods of 0,10,20 d and 30 d were selected to analyze and compare the differences in basic components.The results showed that with the increase of maturation time,the moisture and fat contents gradually decreased,the protein content gradually increased,and the pH value first decreased and then gradually increased.59 flavor substances were detected by GC-MS.At 0-10 d of ripening stage,acid compounds were mainly found.At 20 d,alcohols and esters were generated in large quantities.At 30 d,esters were decomposed and large amount of alcohols,acids,aldehydes and ketones were generated.The PCA analysis demonstrated many results.The main flavor substances in cheese ripened from 0 to 10 d were acetic acid,hydrogenated cinnamic acid,(2S,3S)-(+)-2,3-butanediol,ethyl myristate,3-hydroxy-2-butanone,and diethylene glycol monofat.Among these compounds fat,moisture and pH had a strong influence.The main flavor substances in 20 d ripened cheeses were n-hexanol,benzyl alcohol,n-octanol,dodecyl 2-acrylate,and propyl butyrate,which were strongly influenced by protein.The main flavor compounds in 30 d ripened cheese were heptanal,1-nonanol,3,7-dimethyl-6-octen-1-ol,phenyl acetate and ethyl butyrate.The results of sensory evaluation showed that the highest overall score of 91.47 was obtained when the cheese was ripened for 20 d,at which time the cheese reached its optimal edible state.

关 键 词：蒙古族传统奶酪 挥发性风味成分 GC-MS 感官评分 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]