为探究不同处理方式对植物基杏仁酸奶品质的影响,该实验以脱皮杏仁为原料,采用原料发酵、蛋白发酵、脱脂发酵和焙烤发酵制备杏仁酸奶,通过感官评价与气相离子迁移色谱技术(gas chromatography-ion mobility spectrometry,GC-IMS)结合多元统计分析方法对不同发酵杏仁酸奶的挥发性化合物进行分析,实现特征挥发性化合物的表征。结果表明,4款植物基杏仁酸奶中共鉴定出55种挥发性有机组分(含单体及二聚体),包括醛类13种、醇类16种、酮类11种、酯类8种、酸类3种、烷烃类2种、呋喃类1种、烯烃类1种。指纹图谱分析显示,4款植物基杏仁酸奶的特征挥发性有机物质存在明显差异,且含量各不相同;主成分分析显示,不同处理方式可显著改变杏仁酸奶的特征风味,该结果与感官评价结果基本吻合。聚类热图分析直观的验证了指纹图谱及主成分分析结果。该研究为植物基杏仁酸奶的口感和风味提升提供了研究思路,研究结果为生产高质量的植物基杏仁酸奶提供了科学依据。
To investigate the impact of diverse processing methods on the quality of plant-based almond yogurt, this research employed peeled almonds as the raw material. The yogurt underwent four fermentation techniques: raw material fermentation, protein fermentation, defatting fermentation, and baking fermentation. Sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS), along with multivariate statistical analysis, were employed to analyze the volatile compounds present in the various fermented almond yogurts. This study aimed to characterize the distinctive volatile compounds. The results showed 55 volatile organic components, including 13 aldehydes, 16 alcohols, 11 ketones, eight esters, three acids, two alkanes, one furan, and one alkene in the four plant-based almond yogurts. Fingerprint analysis showed noteworthy dissimilarities in characteristic volatile organic compounds among the four yogurts, with content levels differing. Principal component analysis (PCA) indicated that different processing methods could significantly alter the distinctive flavor of almond yogurt, corroborating the sensory evaluation findings. Cluster heat map analysis visually validated the findings of fingerprint and PCA. Overall, this study provided a research idea for enhancing the taste and flavor of plant-based almond yogurt, and the results provided a scientific basis for the production of high-quality products.
[1] 冯策. 聚焦中国酸奶市场 还有多少芳华可以绽放[J]. 乳品与人类, 2021(3):12-21.
FENG C. Focus on how many young flowers can bloom in the yogurt market in China[J]. Dairy and Humankind, 2021(3):12-21.
[2] 张东辉. 植物基赛道,产品扎堆出新[J]. 销售与市场(管理版), 2021(4):38.
ZHANG D H. Plant-based track, products get together to create new ones[J]. China Marketing, 2021(4):38.
[3] MONTEMURRO M, PONTONIO E, CODA R, et al. Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges[J]. Foods, 2021, 10(2):316.
[4] CRAIG W J, BROTHERS C J. Nutritional content and health profile of non-dairy plant-based yogurt alternatives[J]. Nutrients, 2021, 13(11):4069.
[5] BASKAR N, VARADHARAJAN S, RAMESHBABU M, et al. Development of plant-based yogurt[J]. Foods and Raw Materials, 2022:274-282.
[6] AYDAR A Y, MATARACı C E, SAĞLAM T B. Development and modeling of a novel plant-based yoghurt produced by Jerusalem artichoke and almond milk using l-optimal mixture design[J]. Journal of Food Measurement and Characterization, 2021, 15(4):3079-3087.
[7] JAEGER S R, CARDELLO A V, JIN D, et al. Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations[J]. Food Research International, 2023, 167:112666.
[8] WANG Y, LI D, CHITRAKAR B, et al. Copper inhibits postacidification of yogurt and affects its flavor: A study based on the Cop operon[J]. Journal of Dairy Science, 2023, 106(2): 897-911.
[9] MA W Y, ZHANG C M, KONG X Z, et al. Effect of pea milk preparation on the quality of non-dairy yoghurts[J]. Food Bioscience, 2021, 44:101416.
[10] MASIÁ C, JENSEN P E, BULDO P. Effect of Lactobacillus rhamnosus on physicochemical properties of fermented plant-based raw materials[J]. Foods, 2020, 9(9):1182.
[11] ZHAO P Y, LI N N, CHEN L Y, et al. Effects of oat β-glucan on the textural and sensory properties of low-fat set type pea protein yogurt[J]. Molecules, 2023, 28(7):3067.
[12] YANG M, LI N N, TONG L T, et al. Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt[J]. LWT, 2021, 152:112390.
[13] ZHANG X E, TIAN W L, XIE B J, et al. Insight into the influence of lactic acid bacteria fermentation on the variations in flavor of chickpea milk[J]. Foods, 2022, 11(16):2445.
[14] 杨露, 谭会泽, 温志芬, 等. 气相色谱-离子迁移谱在畜禽产品风味分析中的应用[J]. 食品与发酵工业, 2022, 48(12):324-329.
YANG L, TAN H Z, WEN Z F, et al. Application of gas chromatography-ion mobility spectrometry in flavor analysis of livestock and poultry products[J]. Food and Fermentation Industries, 2022, 48(12):324-329.
[15] SILVA H L A, BALTHAZAR C F, SILVA R, et al. Sodium reduction and flavor enhancer addition in probiotic Prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling[J]. Journal of Dairy Science, 2018, 101(10):8837-8846.
[16] LASEKAN O, ABBAS K. Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction[J]. Food and Chemical Toxicology, 2010, 48(8-9):2212-2216.
[17] LI H Q, XI B, YANG X L, et al. Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage[J]. LWT, 2022, 165:113674.
[18] LICÓN C C, HURTADO DE MENDOZA J, MAGGI L, et al. Optimization of headspace sorptive extraction for the analysis of volatiles in pressed ewes’ milk cheese[J]. International Dairy Journal, 2012, 23(1):53-61.
[19] GE W, LI Y, XHEN Y. Analysis of volatile aromatic compounds from cow′s and goat′s milk yoghurt by SPME-GC/MS[J]. Transactions of the Chinese society for agricultural machinery, 2008, 39: 64-69.
[20] WANG F, YANG X L , XI B. et al.Analysis of fatty acid composition and establishment of characteristic flavor fingerprints in muscles from different anatomical locations of tan[J]. Food Science, 2021,42(24):191-198.
[21] CURIONI P M G, BOSSET J O. Key odorants in various cheese types as determined by gas chromatography-olfactometry[J]. International Dairy Journal, 2002, 12(12):959-984.
[22] CHEN C, ZHAO S S, HAO G F, et al. Role of lactic acid bacteria on the yogurt flavour: A review[J]. International Journal of Food Properties, 2017, 20(sup1): S316-S330.
[23] KRASTANOV A, GEORGIEV M, SLAVCHEV A, et al. Design and volatile compound profiling of starter cultures for yogurt preparation[J]. Foods, 2023, 12(2):379.
[24] HOLLAND R, LIU S Q, CROW V L, et al. Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification[J]. International Dairy Journal, 2005, 15(6-9):711-718.
