四种脂肪酶对无水奶油酶解物香气的影响  

Effects of four lipases on the aroma of anhydrous milk fat hydrolysate

作　　者：张富县 李娜 赖清玉 陈泽娜 丁泽亮 ZHANG Fuxian;LI Na;LAI Qingyu;CHEN Zena;DING Zeliang(Xiecheng Flavor and Fragrance(Nantong)Co.,Ltd.,Nantong 226000;Guangdong Shunda Food Flavor&Ingredients Co.,Ltd.,Chaozhou 521000)

机构地区：[1]协成香精香料(南通)有限公司,南通226000 [2]广东顺大食品调料有限公司,潮州521000

出　　处：《中国食品添加剂》2025年第1期84-92,共9页China Food Additives

摘　　要：奶油酶解物可提高奶类香精品质。为增加其多样性,本文利用四种脂肪酶酶解丹麦无水奶油,通过酶解时间控制酶解程度。以酸值与香气为指标选出4个酶解产物。通过热脱附吸附无水奶油及4个酶解产物的挥发性成分,利用气相色谱-质谱法(GC-MS)分析鉴定其香气。所有样品共检测出83种香气物质。与无水奶油对比,奶油酶解物新增43种,13种原有成分含量增加。以相对气味活度值≥1为指标,从所有样品中共得到21种关键性香气成分。结合主成分分析,其中15种香气对各自样品香气贡献度大。对四个奶油酶解物进行感官评价及聚类分析。奶油酶解物A-5与M-5香气强度相似,但香韵有差异。A-5可用于奶油类香精。M-5可用于酸奶类香精。P-5香气强度较大,可用于纯奶类香精。D-5香气强度最大,可用于酸芝士香精。Enzymatic product of anhydrous milk fat(AMF)can improve milk flavor quality.In order to increase the diversity of AMF flavor profiles,Danish AMF was enzymatically hydrolyzed using four different lipases,the degree of hydrolysis was controlled through enzymatic treatment time.Four hydrolysates were selected for further analysis based on their acid value and aroma profile.The volatile compounds in AMF and the four hydrolysates were extracted using thermal desorption and analyzed by gas chromatography-mass spectrometry(GC-MS).A total of 83 aroma compounds were detected across all samples.Enzymatic hydrolysis generated 43 new aroma compounds and increased the concentration of 13 compounds found in the original AMF.Among these,21 key aroma compounds with a relative odor activity value greater than 1 were identified.Principal component analysis revealed 15 aroma compounds that primarily contributed to the unique aroma of each sample.Sensory evaluation and cluster analysis were used to characterize the four AMF hydrolysates.While A-5 and M-5 showed similar aroma intensities,they possessed distinct flavor profiles.A-5 had a cream-like flavor,while M-5 was more appropriate for yogurt.P-5 had a higher aroma intensity compared to A-5 and M-5,with a flavor suitable for pure milk applications.D-5 exhibited the highest aroma intensity and a flavor characteristic of sour cheese.

关 键 词：脂肪酶 无水奶油酶解物 相对气味活度值 主成分分析 香气成分 

分 类 号：TS202.3[轻工技术与工程—食品科学]