Food and Fermentation Industries >

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

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

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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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

Cite this article

LIU Yujia , ZHANG Yushuang , LIU Zongru , MENG Yang , LI Baolei , WANG Yongping , LI Jiadong , HOU Baochao , ZHANG Lanwei , LIU Tongjie . Research on key flavor components of cheesy aroma in fermented milk produced by Lactobacillus delbrueckii subsp.bulgaricus[J]. Food and Fermentation Industries, 2026 , 52(1) : 360 -365 . DOI: 10.13995/j.cnki.11-1802/ts.042807

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