为阐明不同成熟期切达干酪的组分及特征风味物质的差异,选用成熟期分别为6、12、24、36个月的切达干酪,分析比较了其基本成分、游离氨基酸和挥发性风味物质构成的差异,并进行描述感官评价和挥发性风味物质分析。结果表明,随着成熟时间的延长,4种切达干酪除盐分无显著变化外,水分、蛋白质、脂肪含量逐渐降低,pH值则逐渐升高,游离氨基酸含量显著增加(P<0.05)。挥发性风味物质的主成分分析结果表明,成熟6个月干酪中的主要风味化合物是乙醇、己醇、癸醇、2-庚酮、乙酸;成熟12个月干酪中的主要风味化合物是3-甲基丁醇、癸醛、2-壬酮、2-十一酮;成熟24个月干酪中的主要风味化合物是3-甲基丁醛、己酸、辛酸、己醛、丁酸戊酯、辛酸乙酯;成熟36个月干酪中主要风味化合物是戊酸、庚酸、壬酸、δ-壬内酯、乙偶姻、苯甲醛。描述性感官评价的结果表明,随着成熟时间的延长坚果味呈现增加趋势,与3-甲基丁醛的含量增加趋势相吻合。该研究为干酪快速成熟技术提供科学的数据支撑。
To clarify the differences in the components and characteristic flavor substances of cheddar cheese at different maturity stages,cheddar cheeses with maturity periods of 6,12,24 and 36 months were used to analyze and compare the differences in basic components,free amino acids,and volatile flavor substances. Descriptive sensory evaluation and analysis of volatile flavor substances were carried out. The results showed that with the increase of maturation time,the four cheddar cheeses had no significant changes in salt content; the water,protein and fat contents gradually decreased with gradual pH increase and the free amino acid content increased significantly (P<0.05). The principal component analysis results of volatile flavor substances showed that ethanol,hexanol,decanol,2-heptanone,acetic acid were main components of 6 months old cheese; the main flavor compounds in cheese aged 12 months were 3-methylbutanol,decanal,2-nonanone,2-undecone; 24 months aged cheese have 3-methylbutyraldehyde,caproic acid,caprylic acid,caproaldehyde,amyl butyrate,ethyl caprylate; and the main flavor compounds in cheese aged 36 months were valeric acid,heptanoic acid,nonanoic acid,δ-nonolactone,acetoin,benzaldehyde. Results of descriptive sensory evaluation indicated that the nutty flavor showed an increasing trend with the maturation time,which was consistent with the increasing trend of the content of 3-methylbutyraldehyde. The analysis of cheese components and characteristic flavor substances at different maturity stages provide scientific data support for the improvement of cheese rapid maturation technology.
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