To explore the flavor changes of Chinese traditional pasta filata cheese, the single factor experiment combined with responds surface analysis were applied to determine the processing condition of Rushan, which was as follows: curdling temperature and time were 50 ℃ and 60 s respectively, hot stamping stretching temperature and time were 70 ℃ and 3 min respectively, while hot stamping was pH 4.6. Based on the experimental results, the analysis of flavor change of Rushan during processing was done by solid phase-microextraction (SPME) and gas chromatograph-mass spectrometry (GC-MS). The results showed that 52 flavor compounds were detected, including 14 fatty acid compounds, 9 ester compounds, 5 alcohols, 6 aldehydes, 5 ketones, together with a small number of lactones, furans, aromatic, heterocyclic compounds and sulfur compounds. Additionally, combined with sensory evaluation, it was found that the main characteristic flavors of Rushan products included cream flavor, milk flavor, sour flavor, fruit and flower flavor, milk odor and light alcohol aroma. This study provides a scientific foundation for further research and development of traditional cheese products in China.
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