Effect of different fermentation strains and fermentation time on the flavor components of egg cheese
JI Yanli1, LI Ruiying1, GUO Meng1, LYU Ying2, TONG Qigen3*
1 (Beijing University of Agriculture, Beijing 102206, China) 2 (Food Quality and Safety of Beijing Laboratory, Beijing 100022, China) 3 (Beijing Engineering Center for Egg Safety Production and Processing, Beijing 100094, China)
Abstract: In order to develop a good flavor cheese product with eggs as the main raw material, the flavor components of egg cheese fermented by Mucor, Rhizopus oryzae, yeast and Lactobacillus were analyzed by means of sensory evaluation, electron nose and HS/SPME combined with GC-MS respectively. Sensory analysis showed that the egg cheese flavor was the best when the Rhizopus oryzae compound Angie yeast was fermented for 20 h. The electronic nose analysis found that the discriminating factor could distinguish the egg cheese samples fermented by different strains. Among the 98 different volatile flavor compounds detected by GC-MS analysis, the main volatile flavor ones were aldehydes, esters, alcohols, ketones and acids. In sample fermented with Rhizopus oryzae and yeast, alcohols and esters which contribute to good flavor are predominant. At the same time, the components which contribute to bad flavor, such as nonanal, enoldehyde, benzaldehyde and octanaldehyde, were low or not detected. Therefore, the results indicated that Rhizopus oryzae combined with yeast is suitable for the production of good flavor egg cheese.
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