• 基础研究 •

### 红曲霉对类Camembert干酪成熟期质构和风味的影响

1. （中国农业科学院农产品加工研究所，北京 100093）
• 出版日期:2020-02-15 发布日期:2020-02-26
• 基金资助:
国家自然科学基金面上项目（31871834）；“十三五”国家重点研发计划重点专项（2018YFD0400905）； 现代农业产业技术体系北京市奶牛产业创新团队项目

### Effect of Monascus on Texture and Flavor of Camembert-Type Cheese during Ripening Period

WANG Tong, PANG Xiaoyang, LU Jing, MA Changlu, YANG Baoyu, WU Zheng, LIANG Jiaqi, ZHANG Shuwen, Lü Jiaping

1. (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100093, China)
• Online:2020-02-15 Published:2020-02-26

Abstract: Two Camembert-type cheeses were manufactured from raw milk with and without (control) Monascus as an adjunct starter, respectively. The effect of Monascus on water content, degree of proteolysis, texture and flavor properties was evaluated during the ripening period of 40 days. The results showed that for both cheeses water content decreased and proteolysis was accelerated gradually with ripening time. The trends of texture parameters during the ripening period were similar between the two cheeses. Hardness and elasticity increased continuously during the first 8 days, and then decreased. Gumminess and chewiness were positively correlated with hardness and their trends were similar to hardness. Adhesiveness continuously rose, while the opposite was true for resilience. Moisture content and the degree of proteolysis increased as a result of the addition of Monascus. In addition, adhesiveness increased, whereas hardness, elasticity, gumminess, chewiness and resilience decreased, indicating that the cheese with Monascus had softer and more uniform texture. As ripening proceeded, the contents of acids, ketones, alcohols and esters showed a similar trend between the two cheeses. The contents of organic acids and alcohols increased continuously during the first 16 days, and then began to decrease; ketones were gradually accumulated; the content of esters increased continuously during the first 24 days, and then remained stable. The addition of Monascus led to a fluctuation in the contents and proportions of various organic acids as well as of alcohols, ketones and esters, synthesized from the precursors. The contents of 2-undecone, 2-tridecanone, phenylethyl alcohol, and butanediol, with a flowery and honey-like aroma, and ethyl hexanoate, ethyl octanoate, and ethyl citrate, with a fruity aroma, were significantly higher in the cheese with Monascus than in the control (P < 0.05), while the contents of nonone, octanone and decanone, with a milky flavor, and the content of 1-octene-3 alcohol, with a typical mushroom-like flavor, were lower in the cheese with Monascus.