为了研发一种以鸡蛋为主要原料良好风味的蛋酪产品,利用感官评价、电子鼻和顶空固相微萃取结合气相色谱-质谱联用技术对毛霉、米根霉、酵母菌及乳酸菌发酵的蛋酪样品进行风味成分分析。结果表明,米根霉复配酵母菌发酵20 h时蛋酪风味最佳;电子鼻分析发现,判别因子能够很好地区分不同菌种发酵的蛋酪样品;通过GC-MS分析检出98种不同的挥发性风味物质,主要挥发性风味物质是由醛类、酯类、醇类、酮类以及酸类等化合物组成,其中米根霉复配酵母样品组中呈现良好风味的醇类和酯类物质含量最多,而呈现不良风味的成分如壬醛、烯醛、苯甲醛、辛醛等含量低或者没有检出。因此,米根霉复配酵母菌发酵可以成为蛋酪研发的良好发酵剂。
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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