不同发酵剂对Edam干酪香气成分及质构特性的影响

Effects of different fermentation agent on volatile aroma compounds and texture properties of Edam cheeses

采用商业发酵剂和传统筛选微生物组合发酵剂进行Edam干酪的制作,对干酪初始阶段和成熟末期的干酪香气和质构进行了测定。干酪香气采用气相色谱-质谱联用仪(Gas Chromatography-Mass Spectrometer,GC-MS)指纹图谱测定干酪中的芳香物质,测定结果显示:初始芳香物质种类较单一,包括稀丙醇、3-羟基-2-丁酮等,成熟末期包含3-甲基丁醇、正十二烷、乙偶姻、2,6-二甲基-4-庚醇等多种芳香成分,不同发酵剂对产品芳香物质组成影响较大。质构特性的研究表明,干酪成熟阶段硬度增加、黏性和弹性明显降低,不同发酵剂对硬度和黏性有一定影响。

Two fermentation agents, which were commercial fermentation agent and traditional screened isolates combination agent, were used to make Edam cheese in this paper. Volatile aroma compounds and texture properties of Edam cheese in first and latest fermentation stage were detected. GC-MS method was used to detect volatile aroma compounds and Texture analyzer was used to detect texture properties. The results showed that there were Allyl aclco- hol, 3-hydroxy-2-Butanone etc. in first fermentation stage. There were more volatile aroma compounds were detected in latest fermentation stage, such as 3-methyl Butanal, Dodecane and Aeetoin. Hardness was increased and adhesive- ness and springiness were decreased. Different fermentation agent had big influence on volatile aroma compounds and texture properties of Edam cheeses.