食品与发酵工业 >

2026 , Vol. 52 >Issue 1: 360 - 365

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042807

分析与检测

德氏乳杆菌保加利亚亚种发酵乳中奶酪味香气的关键风味成分研究

  • 刘玉佳 ,
  • 张玉双 ,
  • 刘宗儒 ,
  • 孟阳 ,
  • 李宝磊 ,
  • 王永平 ,
  • 李佳栋 ,
  • 侯保朝 ,
  • 张兰威 ,
  • 刘同杰
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  • 1(中国海洋大学 食品科学与工程学院,山东 青岛,266000)
    2(国家乳业技术创新中心,内蒙古 呼和浩特,010000)
    3(威凯海思(山东)生物工程有限公司,山东 淄博,255300)
    4(中创益科(上海)健康科技有限公司,上海,201405)
第一作者:硕士研究生(张兰威教授和刘同杰副教授为共同通信作者,E-mail:zhanglanwei@ouc.edu.cn;liutongjie@ouc.edu.cn)

收稿日期: 2025-03-21

  修回日期: 2025-05-13

  网络出版日期: 2026-01-22

基金资助

国家重点研发计划项目(2022YFD2100701);国家乳业技术创新中心开放课题(2021-Open Project-6,2022-KFKT-17);山东省科技型中小企业创新能力提升工程项目(2022TSGC1173)

收起

Research on key flavor components of cheesy aroma in fermented milk produced by Lactobacillus delbrueckii subsp.bulgaricus

  • LIU Yujia ,
  • ZHANG Yushuang ,
  • LIU Zongru ,
  • MENG Yang ,
  • LI Baolei ,
  • WANG Yongping ,
  • LI Jiadong ,
  • HOU Baochao ,
  • ZHANG Lanwei ,
  • LIU Tongjie
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  • 1(College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China)
    2(National Center of Technology Innovation for Dairy, Hohhot 010000, China)
    3(Wecare Bioengineering Co.Ltd., Zibo 255300, China)
    4(Zhongchuang Yike (Shanghai) Biotech Co.Ltd., Shanghai 201405, China)

Received date: 2025-03-21

  Revised date: 2025-05-13

  Online published: 2026-01-22

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摘要

发酵乳产品风味同质化问题愈发突出,根本原因在于特色风味发酵菌种的缺乏,为解析德氏乳杆菌保加利亚亚种发酵乳中奶酪味香气的关键风味成分及其变化规律,阐明具有奶酪风味的菌株的典型特征,该研究通过感官评价对12株德氏乳杆菌保加利亚亚种分别制得的发酵乳的奶酪香气强度进行评价,并利用顶空固相微萃取-气相色谱-质谱联用技术检测发酵乳中的风味成分,进一步结合三点检验和香气添加实验,确定了奶酪香型保加利亚乳杆菌的关键化合物及其含量对风味的影响。结果表明,丁酸和己酸是奶酪型发酵乳风味的关键成分,在一定范围内,随着丁酸和己酸含量的增加发酵乳的奶酪香气强度增加,当丁酸含量为9 459~13 354 μg/kg,己酸含量为2 335~2 937 μg/kg,丁酸含量与己酸含量之比为4.1~4.5时,发酵乳的奶酪香气得分最高,该研究为生产奶酪香型特色风味发酵乳提供了理论依据。

关键词： 发酵乳; 德氏乳杆菌保加利亚亚种; 奶酪味香气; 丁酸; 己酸

本文引用格式

刘玉佳 , 张玉双 , 刘宗儒 , 孟阳 , 李宝磊 , 王永平 , 李佳栋 , 侯保朝 , 张兰威 , 刘同杰 . 德氏乳杆菌保加利亚亚种发酵乳中奶酪味香气的关键风味成分研究[J]. 食品与发酵工业, 2026 , 52(1) : 360 -365 . DOI: 10.13995/j.cnki.11-1802/ts.042807

Abstract

The homogenization of flavors in fermented dairy products has become increasingly prominent, primarily due to the lack of distinctive fermentative microbial strains.To elucidate the key flavor compounds responsible for the cheesy aroma in fermented milk produced by Lactobacillus delbrueckii subsp.bulgaricus (L.bulgaricus) and their dynamic changes, as well as to characterize cheesy aroma-producing strains, this study evaluated the cheesy aroma intensity of fermented milk samples prepared from 12 L.bulgaricus strains through sensory analysis.Flavor components were analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).Key compounds and their dose-dependent flavor contributions were further identified through triangle tests and aroma addition experiments.The results demonstrated that butanoic and hexanoic acids are critical determinants of the cheesy aroma in fermented milk.within a specific range, the perceived cheesy aroma intensity increased with higher levels of these compounds.The highest sensory score was achieved when butanoic acid content reached 9 459-13 354 μg/kg and hexanoic acid content reached 2 335-2 937 μg/kg, corresponding to a butanoic acid-to-hexanoic acid content ratio of 4.1-4.5.This study provides a theoretical foundation for developing fermented dairy products with a distinctive cheesy aroma profile.

Key words： fermented milk; Lactobacillus delbrueckii subsp.bulgaricus; cheesy aroma; butanoic acid; hexanoic acid

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