Food and Fermentation Industries >

2026 , Vol. 52 >Issue 11: 145 - 151

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043951

Flavor-enhanced butter production via synergistic enzymatic hydrolysis and lactic acid bacteria fermentation:Characterization of volatile flavor compounds

  • TAN Mei ,
  • LU Dan ,
  • YE Zhizhuang ,
  • CHEN Yunjing ,
  • XU Rui
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  • (Guangzhou Baihua Flavours and Fragrances Co. Ltd., Guangzhou 510663, China)

Received date: 2025-08-18

  Revised date: 2025-10-27

  Online published: 2026-06-24

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Abstract

This study investigated the effects of enzymatic pretreatment combined with fermentation on enhancing butter flavor.Lipase Palatase 20000L (L) and protease NS 37071 (P) pretreated milk fat and protein sequentially.Then, a mixture of lactic acid bacteria (Lactobacillus bulgaricus subsp.bulgaricus∶Streptococcus thermophilus subsp.thermophilus=3∶2) was used for fermentation (F).GC-MS analysis revealed formation mechanisms of key flavor compounds.Results demonstrated that stepwise enzymatic hydrolysis released flavor precursors (short chain fatty acids and hydrophobic peptides), significantly promoting subsequent flavor enhancement during fermentation.Compared with traditional methods, the combined L→P→F group achieved:processing time reduced to 18 h, 2.8-fold increase in total volatile compounds.Significant increases (P<0.05) in key flavorants:ethyl butyrate, 2-heptanone. The enzymatic-fermentation synergy effectively enhances butter flavor characteristics.The strategy provides an efficient method for producing flavor-enhanced butter with high industrial applicability.

Key words： synergistic enzymatic hydrolysis-fermentation technology; short chain fatty acids; hydrophobic peptides; GC-MS; volatile flavor compounds

Cite this article

TAN Mei , LU Dan , YE Zhizhuang , CHEN Yunjing , XU Rui . Flavor-enhanced butter production via synergistic enzymatic hydrolysis and lactic acid bacteria fermentation:Characterization of volatile flavor compounds[J]. Food and Fermentation Industries, 2026 , 52(11) : 145 -151 . DOI: 10.13995/j.cnki.11-1802/ts.043951

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