摘要
对添加稀奶油酶解物的90%脱脂乳感官明显提高的原理进行了探究。通过GC技术和固相微萃取(SPME)结合GC-MS的方法发现,作为乳类关键香成分的脂肪酸明显增加,其中,C8～C18的脂肪酸中偶数碳脂肪酸均有数倍增长;共检测到挥发性物质34种,其中特征性风味物质23种,对奶香贡献较大的脂肪酸类物质增长了83.9%,酮类增加了33%。因此,从机理上解释了增香90%脱脂乳风味提高的原因。
The principle of milk flavour development by lipase hydrolyzed cream was studied.GC and SPME coupled with GC-MS were used to inspect the fatty acid and the volatile milk fat aroma.The fatty acid as the key content of milk fat aroma increased significantly,in which,even-carbon fatty acids in C8-C18 increased several times.34 volatile compounds and 23 characteristic flavor were detected,in which,fatty acids increased 83.9 % and ketone increased 33 %.These were principles of milk flavour development by lipase hydrolyzed cream.
出处
《食品研究与开发》
CAS
北大核心
2013年第14期18-21,共4页
Food Research and Development
关键词
酶解物
增香
原理
hydrolyzed cream
flavor development
principle
