【作者】 王帅； 任敏； 高旭； 郑慧娟； 孙志宏；

【Author】 Shuai Wang;Min Ren;Xu Gao;Huijuan Zheng;Zhihong Sun;Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Key Laboratory of Dairy Products Processing,Ministry of Agriculture,Inner Mongolia Agricultural University;

【机构】 内蒙古农业大学乳品生物技术与工程教育部重点实验室农业部奶制品加工重点实验室；

【摘要】 采用电子鼻与电子舌技术和多变量统计学方法相结合的手段,对66株产酸速率差异显著的乳酸乳球菌制备的发酵乳进行风味与滋味品质评价分析。通过主成分分析发现产酸快的44株菌(组1,发酵时间<12h)制备的发酵乳与产酸慢的22株菌(组2,发酵时间>28h)制备的发酵乳其风味与滋味品质整体结构存在显著差异。经Mann-Whiney分析发现,组1制备的发酵乳其对甲烷灵敏度、乙醇的灵敏度、有机硫化物和萜类物质的灵敏度以及酸味、苦味、涩味、苦味的回味较组2高(P<0.01)。由此可见,产酸速率对乳酸乳球菌发酵乳的风味与滋味品质具有非常显著的影响。更多还原

【Abstract】 In this paper, the flavor and taste quality of fermented milks made by 66 strains of Lactococcus lactis(L.lactis) with significantly different acid-producing rates by electronic nose, electronic tongue and multivariate statistics. Principal component analysis(PCA) showed significant differences in basic flavor and taste between fermented milks from the 44 strains of L. lactis with high acid-producing rates(group 1, fermentation time <12 h) and the 22 strains of L. lactis with low acid-producing rates(group 2, fermentation time >28 h). Meanwhile,broad-methane, broad-alcohol, sulph-chlor, sourness, bitterness, astringency and aftertaste-bitterness were significantly more abundant in the fermented milk made by group 1(Mann-Whitney test, P < 0.01). Therefore, L. lactis with different acidproducing rates have significant impacts on the flavor and taste profile of fermented milk.更多还原