食品科学 ›› 2017, Vol. 38 ›› Issue (24): 81-86.doi: 10.7506/spkx1002-6630-201724013

• 成分分析 • 上一篇    下一篇

奶豆腐发酵期间挥发性风味组分变化及其感官品质分析

宫俐莉,王蓓,王绒雪,王娟,曹雁平,孙宝国   

  1. (1.北京市食品风味化学重点实验室(北京工商大学),北京 100048;2.北京市食品添加剂工程技术研究中心(北京工商大学),北京 100048)
  • 出版日期:2017-12-25 发布日期:2017-12-07
  • 基金资助:
    国家自然科学基金青年科学基金项目(31201392)

Changes in Volatile Flavor Compounds during the Fermentation of Laboratory-Made Hurood and Its Sensory Evaluation

GONG Lili, WANG Bei, WANG Rongxue, WANG Juan, CAO Yanping, SUN Baoguo   

  1. (1. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China; 2. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China)
  • Online:2017-12-25 Published:2017-12-07

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。

关键词: 实验室自制奶豆腐, 挥发性风味组分, 固相微萃取, 气相色谱-质谱联用法, 感官评价

Abstract: Solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatile flavor compounds of laboratory-made hurood during different fermentation stages. Sensory evaluation was conducted on huroods made in our laboratory and by herdsmen. A total of 66 volatile flavor compounds were identified during different fermentation periods, of which 45 were detected during the initial period (2–4 h) with the dominance of fatty acids, 27 were detected during the middle period (4–8 h) with alcohols and ketones being the predominant ones, and 44 were detected during the late period (from 8 h to the end), the predominant being ketones and benzenes. Sensory evaluation demonstrated that compared with that made by herdsmen, the laboratory-made hurood tasted more delicate, and was richer in milk flavor. The results of pH 4.6 soluble nitrogen quantification also confirmed this conclusion.

Key words: laboratory-made hurood, volatile flavor compounds, SPME, GC-MS, sensory evaluation

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