成品发酵乳主要风味物质与风味指标的相关性研究

Correlation between main flavor compounds and flavor indices of commercial fermented milk

研究成品发酵乳在4℃、室温和37℃储存条件下主要风味物质的变化,包括羰基化合物乙醛、双乙酰以及挥发酸和酸性物质,同时考察发酵乳的风味强度和风味协调性等感官品评指标。结果显示发酵乳的主要风味化合物质量分数均呈增加趋势,且增长速度先快后慢。风味比较协调的发酵乳,其乙醛与双乙酰质量分数的比例在0.56-0.70之间。风味物质和风味评分分数的相关分析证明,发酵乳中的各风味化合物相关显著,且对发酵乳的风味强度和风味协调性均有不同程度的影响。

The research is endeavored on the changes of main flavor compounds of commercial fermented milk in storage of 4 ℃,room tem- perature and 37℃, which include carbonyl compounds of aldehyde and diacetyl, volatile acid, and acidity. And sensory evaluation scores of the fermented milk, flavor strength and flavor coordination, are investigated With the increase of these flavor compounds, the increase velocity is high at first and then drops. When the flavor of fermented milk is satisfying, the ratio of aldehyde to diacetyl is between 0.56 and 0.70. The correlation analysis of flavor compounds and sensory evaluation scores proves that there is a significant correlation between each other. And the compounds have influence on flavor strength and flavor coordination to a certain extent.