期刊
FOOD CHEMISTRY-X
卷 15, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.fochx.2022.100385
关键词
Lactobacillus delbrueckii subsp; bulgaricus; Fermented milk; Aroma types; types Flavoromics; Key aroma-active compounds
资金
- National Natural Science Foundation of China [31972051, 31771987]
- Key Program of Natural Science Foundation of Shandong Province in China [ZR2020KC009]
The aroma of fermented milk produced by 28 strains of Lactobacillus delbrueckii subsp. bulgaricus was evaluated and classified into different types. A total of 12 key aroma compounds were identified, which can be used to develop fermented milk products with specific aroma profiles.
The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous-type. The representative samples of cheese-type and fermented-type were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and flavoromics. A total of 95 volatile compounds were identified and particularly, 12 aroma-active compounds were detected by using gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Among the different aroma types, 2,3-butanedione, ??-decalactone, acetaldehyde, butanoic acid, acetic acid and hexanoic acid were finally screened out as the key aroma-active compounds by quantitative and odor activity value (OAV) analysis combined with aroma recombination, omission and addition experiments. These findings were valuable in developing specific fermented milk products with different aroma profiles.
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