关键词: 巴氏杀菌乳, 电子舌, 感官分析, 微生物多样性

Abstract: In this study, an electronic tongue was used to evaluate the taste profiles of pasteurized milk samples stored at five different temperatures for different periods. Sensory evaluation was also carried out on these samples, and bacterial?diversity?was analyzed by high-throughput sequencing. Furthermore, statistical software was used to perform principal component analysis and correlation analysis on the taste values and the bacterial species, aiming to uncover the influence of storage temperature on the sensory quality and microbial diversity of pasteurized milk and the relationship between the main residual microorganisms in pasteurized milk and its sensory quality during storage and transportation. The results showed that pasteurized milk could maintain good milky aroma within 3 d of storage at 0, 4 or 10 ℃, while its sweetness significantly dropped when stored at 15 or 25 ℃. The bacterial count increased with the increase of storage temperature and storage time, leading to the fermentation and spoilage of pasteurized milk, and the bacterial diversity and community structure were significantly correlated with the sensory quality of pasteurized milk. This study also found that Aeromonas, Cronobacter, Serratia and Costridium had the least influence on the fresh taste, and showed negative correlations with the bitterness, saltiness and sweetness of pasteurized milk. In addition, all other species showed significantly positive correlations with the bitter taste. Therefore, these bacteria may be the key factors leading to the deterioration and spoilage of milk products. This study provides a theoretical basis for better understanding the interaction between bacterial species composition and quality changes, as well as for the rapid and accurate determination of quality changes in dairy products.

Key words: pasteurized milk, electronic tongue technology, sensory analysis, microbial diversity