期刊
JOURNAL OF DAIRY SCIENCE
卷 97, 期 2, 页码 624-631出版社
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2013-7131
关键词
Lactobacillus pentosus; volatile organic component; electronic nose; solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS)
资金
- Natural Science Foundation of China (Beijing, China) [41276121]
- Zhejiang Province (China) [Z3110211]
- Science and Technology Department of Ningbo (China) [2012B82017, 2011C11017]
- K. C. Wong Magna Fund at Ningbo University (Ningbo, China)
Flavor, as one of the most important properties determining the acceptability and preference of fermented milks, is influenced by compositional and processing factors. In this study, we focused on the volatile organic compounds related to flavor during milk fermentation by Lactobacillus pentosus according to electronic nose analysis. Xylose (1% addition) metabolized by Lb. pentosus strongly affects the flavor of yogurt, with the potent volatile organic compounds of ethanol (3.08%), 2,3-butanedione (7.77%), and acetic acid (22.70%) detected using solid-phase microextraction coupled with gas chromatography-mass spectrometry analysis. Sensory analysis also showed skimmed yogurt fermented by Lb. pentosus with 1% xylose had the unique scores of sourness (acetic acid) and butter flavor (2,3-butanedione). Furthermore, alpha-acetolactate synthase and a-acetolactate decarboxylase in carbohydrate metabolism play important roles in milk fermentation. Under preferable conditions (pH 5.5, 42 degrees C) for alpha-acetolactate synthase and alpha-acetolactate decarboxylase, the relative content of potent flavor compound 2,3-butanedione was 10.13%, which was 2.55% higher than common culture condition (pH 4.5, 37 degrees C), revealing that xylose metabolized by Lb. pentosus has potential values for the milk product industry, such as the acceptability and preference of fermented milk product.
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