植物乳杆菌SP-3对干酪挥发性风味物质的影响

Effects of Lactobacillus plantarum SP-3 on volatile flavour compound of cheese

采用固相微萃取(SPME)富集干酪模型中的挥发性风味物质,并以气相色谱—质谱联用仪(GC-MS)检测结果来评定植物乳杆菌SP-3对干酪挥发性风味的影响。结果表明,添加植物乳杆菌SP-3的干酪模型中2-丁酮、2-甲基-1-丙醇、3-甲基-1-丁醇、1-戊醇、4-甲基-2-戊醇、3-羟基-2-丁酮等具有坚果味、水果味和奶油味的物质明显高于对照组,而二甲基硫化物和3-甲硫基-1-丙醇的浓度则低于对照组。

Volatile flavour compounds produced in ripend cheese slurries model was studied by GC-MS. And the difference of flavour compounds between slurries containing lactobacillus plantarum SP-3 and the control slurries was detected. In contrast to the control slurries, slurries containing lactobaciUus plantarum SP-3 had high concentration of 2-butanone, 2-methyl -1 -propanol, 3-methyl-1 -butanol, 3-hydroxy-2- butanone which contribute nutty and creamy flavour.