食品与发酵工业 >

2026 , Vol. 52 >Issue 17: 261 - 271

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045201

研究报告

乳脂原料类型对酸奶油风味的影响

  • 马松林 ,
  • 洪青 ,
  • 张欢畅 ,
  • 蔡鑫 ,
  • 王国骄 ,
  • 刘振民
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  • 1(光明乳业股份有限公司乳业研究院,上海乳业生物工程技术研究中心,乳业生物技术国家重点实验室,上海,200039)
    2(上海海洋大学 食品学院,上海,201306)
第一作者:硕士研究生(刘振民教授级高级工程师为通信作者,E-mail:liuzhenmin@brightdairy.com)

收稿日期: 2025-11-17

  修回日期: 2026-01-20

  网络出版日期: 2026-09-21

基金资助

市国资委企业创新发展和能级提升项目(2022013)

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Effect of cream raw material type on the flavor of sour cream

  • MA Songlin ,
  • HONG Qing ,
  • ZHANG Huanchang ,
  • CAI Xin ,
  • WANG Guojiao ,
  • LIU Zhenmin
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  • 1(State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co.Ltd., Shanghai 200039, China)
    2(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

Received date: 2025-11-17

  Revised date: 2026-01-20

  Online published: 2026-09-21

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摘要

为探究乳脂原料对酸奶油风味特征的影响,该研究分别以新鲜稀奶油和黄油为原料制备酸奶油样品,采用电子鼻和电子舌分析其风味轮廓。采用气相离子迁移色谱(gas chromatography-ion mobility spectrometry, GC-IMS)测定挥发性化合物的组成,并结合感官评价进行系统分析。结果表明,不同乳脂原料酸奶油的气味和滋味特征存在显著差异(P＜0.05)。通过GC-IMS分析,共鉴定出59种挥发性物质,其中11种被确定为关键香气化合物。脂肪族醛和甲基酮类化合物是不同样品中主要的差异风味物质。此外,乳脂基酸奶油展现出更优的感官品质。该研究全面了解了乳脂原料对酸奶油风味特征的影响,为优化酸奶油产品质量和调节风味提供了理论依据和实践指导。

关键词： 酸奶油; 黄油; 气相离子迁移色谱; 风味; 感官评价

本文引用格式

马松林 , 洪青 , 张欢畅 , 蔡鑫 , 王国骄 , 刘振民 . 乳脂原料类型对酸奶油风味的影响[J]. 食品与发酵工业, 2026 , 52(17) : 261 -271 . DOI: 10.13995/j.cnki.11-1802/ts.045201

Abstract

To investigate the impact of cream raw material on the flavor profile of sour cream, this study prepared samples using fresh cream and butter as raw materials, respectively.The flavor profiles were characterized using an electronic nose and electronic tongue.The composition of volatile compounds was determined by gas chromatography-ion mobility spectrometry (GC-IMS), combined with sensory evaluation for systematic analysis.The results showed that there were significant differences in the odor and taste characteristics of sour creams derived from different cream raw materials (P<0.05).GC-IMS analysis identified a total of 59 volatile compounds and 11 key aroma compounds, with aliphatic aldehydes and methyl ketones being the primary differential compounds contributing to the distinct flavors.Furthermore, the dairy-based sour cream exhibited superior sensory quality.This study comprehensively elucidated the impact of cream raw material on the flavor profile of sour cream, providing theoretical and practical guidance for optimizing product quality and regulating flavor.

Key words： sour cream; butter; gas chromatography-ion mobility spectrometry (GC-IMS); flavor; sensory evaluation

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