摘要
为考察乳酸菌单菌种发酵乳的产香特性,使用同时蒸馏萃取-气谱-质谱技术(SDE-GC-MS)测定发酵乳中挥发性风味物质。在嗜热链球菌发酵乳中共鉴定出13种相关风味成分:酯类5种、醇类1种、酸类4种、醛类1种、酮类2种,其中主要风味物质2,3-丁二酮和2,3-戊二酮含量分别为0.241μg/ml和0.223μg/ml。
The detecting results of fermented milk by pure Streptococcus thermophilus with SDE-GC-MS showed that 13 kinds of flavour compounds are identified as follows： 5 kinds of esters,1 kind of alcohol, 4 kinds belong to acids, 1 kind of aldehyde and 2 kinds of ketones. Among of them the contents of two kinds of main flavour compounds, 2,3-Butanedione and 2,3-pentanedione, are 0.241 μ g/ml and 0.223 μ g/ml respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第6期332-334,共3页
Food Science
