奶豆腐发酵期间挥发性风味组分变化及其感官品质分析
发布时间：2018-08-01 16:54
【摘要】：采用固相微萃取结合气相色谱-质谱联用法对实验室自制奶豆腐发酵期间挥发性风味物质进行分析,并对成品奶豆腐与牧民自制奶豆腐的感官品质进行比较。结果表明:发酵期间共检出66种挥发性风味化合物,其中发酵初期(2~4 h)检测到45种,以脂肪酸类物质为主;发酵中期(4~8 h)检测到27种,以醇类、酮类物质为主;发酵后期(8 h~成品)检测到44种,以酮类、芳香族类物质为主。感官评价结果表明实验室自制奶豆腐较牧民自制奶豆腐口感更细腻,奶香味更浓郁;pH 4.6含氮量测定结果也进一步验证了该结论。
[Abstract]:The volatile flavor of milk tofu during fermentation was analyzed by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The sensory quality of milk bean curd was compared with that of herdsman. The results showed that a total of 66 volatile flavor compounds were detected during fermentation, of which 45 species were detected in the initial stage (2h), mainly fatty acids, 27 species were detected in the middle stage (4h 4h), mainly alcohols and ketones. 44 species of ketones and aromatic substances were detected in the late stage of fermentation (8 h ~ finished product). The sensory evaluation results showed that the taste of milk bean curd made in laboratory was more delicate than that of herdsman, and the determination of nitrogen content in pH 4.6 further verified the conclusion.
【作者单位】： 北京市食品风味化学重点实验室(北京工商大学);北京市食品添加剂工程技术研究中心(北京工商大学);
【基金】：国家自然科学基金青年科学基金项目(31201392)
【分类号】：O657.63;TS252.56
本文编号：2158224
[Abstract]:The volatile flavor of milk tofu during fermentation was analyzed by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The sensory quality of milk bean curd was compared with that of herdsman. The results showed that a total of 66 volatile flavor compounds were detected during fermentation, of which 45 species were detected in the initial stage (2h), mainly fatty acids, 27 species were detected in the middle stage (4h 4h), mainly alcohols and ketones. 44 species of ketones and aromatic substances were detected in the late stage of fermentation (8 h ~ finished product). The sensory evaluation results showed that the taste of milk bean curd made in laboratory was more delicate than that of herdsman, and the determination of nitrogen content in pH 4.6 further verified the conclusion.
【作者单位】： 北京市食品风味化学重点实验室(北京工商大学);北京市食品添加剂工程技术研究中心(北京工商大学);
【基金】：国家自然科学基金青年科学基金项目(31201392)
【分类号】：O657.63;TS252.56
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