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.
吉艳莉,李瑞英,郭萌,等. 不同发酵菌种及发酵时间对蛋酪风味成分的影响[J]. 食品与发酵工业, 2020, 46(2): 214-221.
JI Yanli,LI Ruiying,GUO Meng,et al. Effect of different fermentation strains and fermentation time on the flavor components of egg cheese[J]. Food and Fermentation Industries, 2020, 46(2): 214-221.
UMANO K, HAGI Y, SHOJI A, et al. Volatile compounds formed from cooked whole egg, egg yolk, and egg white[J]. Journal of Agricultural and Food Chemistry,1990,38(2):461-464.
[9]
PAPADOPOULOU O S, PANAGOU E Z, MOHAREB F R, et al. Sensory and microbiological quality assessment of beef fifillets using a portable electronic nose in tandem with support vector machine analysis[J]. Food Research International, 2013,50(1):241-249.
LI Qi,YU Xiuzhu,XU Lirong,et al.Novel method for the producing area identification of Zhongning Goji berries by electronic nose[J]. Food Chemistry, 2017,221:1 113-1 119.
[12]
GORJI-CHAKESPARI A, NIKBAKHTA M, SEFIDKON F, et al. Classification of essential oil composition in Rosa damascena Mill. genotypes using an electronic nose[J]. Journal of Applied Research on Medicinal and Aromatic Plants, 2017,4:27-34.
[13]
DONG Wengjiang,ZHAO Jianping,HU Rongsuo,et al. Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics[J]. Food Chemistry,2017, 229:743-751.
[14]
SAECELS S, LAMMERTYN J, BERNA A Z, et al. An electronic nose and a mass spectrometry-based electronic nose for assessing apple quality during shelf life [J]. Postharvest Biology and Technology, 2004,31:9-19.
DRUMM T D, SPANIER A M, et a. Changes in the content of lipid autoxidationand sulfur-containing compounds in cooked beef during storage[J]. Jorunal of Agriculture and Food Chemistry,1991,39(2):336-343.
BIANCHI F,CARERI M,MUSCI M,et al.Fish and food safety:Determination of formaldehyde in 12 fish specispecies by SPME extraction and GC-MS analysis[J].Food Chemistry, 2007,100(3):1 049-1 053.
STETZER A J,CADWALLADER K, SINGN T K,et al. Effectof enhancement and ageing on flavor and volatilecompounds in various beef muscles[J]. Meat Science,2008,79(1):13-19.
2020, Vol. 46 
