基于游离氨基酸、挥发性组分和感官评价的2 种酸化技术加工乳饼的滋味特征差异分析

doi:10.7506/spkx1002-6630-20201105-045

食品科学 ›› 2021, Vol. 42 ›› Issue (22): 263-269.doi: 10.7506/spkx1002-6630-20201105-045

• 成分分析 • 上一篇

基于游离氨基酸、挥发性组分和感官评价的2 种酸化技术加工乳饼的滋味特征差异分析

魏光强，李子怡，黄艾祥，万长江

（1.云南农业大学食品科学技术学院，云南昆明 650201；2.大理农林职业技术学院，云南大理 671003）

发布日期:2021-11-23
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0400102）；2020年云南省教育厅科学研究基金项目（2020Y0164）

Differential Taste Characteristics of Milk Cakes Processed by Two Acidification Methods Revealed by Free Amino Acids, Volatile Compounds and Sensory Evaluation

WEI Guangqiang, LI Ziyi, HUANG Aixiang, WAN Changjiang

(1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;2. Dali Vocational and Technical College of Agriculture and Forestry, Dali 671003, China)

Published:2021-11-23

摘要/Abstract

摘要： 为明确传统酸水乳饼和发酵型乳饼的特征呈味物质，利用氨基酸分析仪和气相色谱仪分别对传统酸水乳饼和发酵型乳饼中的特征呈味物质（游离氨基酸、游离脂肪酸）进行测定，采用滋味活度值（taste activity value，TAV）判定特征呈味物质，同时进行感官评价；并且结合游离氨基酸和挥发性成分分析特征呈味物质与感官属性之间的相关性。结果表明，谷氨酸、组氨酸和癸酸、月桂酸、肉豆蔻酸、油酸、亚油酸的TAV大于1，对乳饼的滋味有着重要贡献。在感官和呈味物质组成方面，2 种工艺加工的乳饼明显区分开。发酵型乳饼的总体滋味强度高于传统酸水乳饼（P＜0.05），感官属性以酸味、甜味、苦味和鲜味为主，而传统酸水乳饼伴有不愉悦的异味。偏最小二乘法对特征呈味物质与感官属性之间的相关性分析表明，感官属性与游离氨基酸相关性高，传统酸水乳饼的咸味与精氨酸，异味与甘氨酸、癸酸和棕榈烯酸呈显著正相关（P＜0.05）；发酵型乳饼的酸味与硬脂酸和亚油酸，甜味与天冬氨酸、苏氨酸、丝氨酸、谷氨酸、丙氨酸以及亚油酸，苦味与缬氨酸、蛋氨酸、异亮氨酸、亮氨酸、酪氨酸以及肉豆蔻酸，鲜味与天冬氨酸、谷氨酸、丙氨酸均呈显著正相关（P＜0.05）。发酵酸化技术促进蛋白质和脂肪的分解，改善乳饼的滋味。

关键词: 传统酸水乳饼；发酵型乳饼；呈味物质；感官评价；偏最小二乘法

Abstract: The characteristic taste compounds of traditional non-fermented and fermented milk cakes were clarified by analyzing free amino acids and free fatty acids using an amino acid analyzer and gas chromatography (GC), respectively as well as calculating taste intensity value (TAV). Furthermore, sensory evaluation was conducted, and the correlation between characteristic taste substances and sensory attributes was analyzed. The results showed that the TAVs of glutamic acid, histidine and kunic acid, lauric acid, myristic acid, oleic acid and linoleic acid in milk cakes were greater than 1, indicating their important contribution to the taste of milk cakes. Significant variation in sensory attributes and taste compounds was found between the two milk cakes. The overall taste intensity of fermented milk cakes was higher than that of traditional yogurt cakes (P < 0.05), and the sensory attributes mainly included sourness, sweetness, bitterness and umami taste. However, traditional milk cakes had an unpleasant odor. Correlation analysis between characteristic taste compounds and sensory attributes using partial least squares (PLS) regression indicated a high correlation between sensory attributes and free amino acids. The saltiness of traditional milk cakes was significantly positively correlated with arginine, and the unpleasant odor was significantly positively correlated with glycine, decanoic acid and palmitoleic acid. Similarly, there was a significant positive correlation between the sourness of fermented milk cakes and stearic acid and linoleic acid, between the sweetness and aspartic acid, threonine, serine, glutamic acid, alanine and linoleic acid, between the bitterness and valine, methionine, isoleucine, amino acid, tyrosine and myristic acid, and between the umaminess and aspartic acid, glutamic acid and alanine (P < 0.05). In conclusion, fermentation improves the taste of milk cakes by promoting the decomposition of protein and fat.

Key words: traditional sour milk cake; fermented milk cake; taste compounds; sensory evaluation; partial least squares

中图分类号:

TS252.42

魏光强，李子怡，黄艾祥，万长江. 基于游离氨基酸、挥发性组分和感官评价的2 种酸化技术加工乳饼的滋味特征差异分析[J]. 食品科学, 2021, 42(22): 263-269.

WEI Guangqiang, LI Ziyi, HUANG Aixiang, WAN Changjiang. Differential Taste Characteristics of Milk Cakes Processed by Two Acidification Methods Revealed by Free Amino Acids, Volatile Compounds and Sensory Evaluation[J]. FOOD SCIENCE, 2021, 42(22): 263-269.

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基于游离氨基酸、挥发性组分和感官评价的2 种酸化技术加工乳饼的滋味特征差异分析

Differential Taste Characteristics of Milk Cakes Processed by Two Acidification Methods Revealed by Free Amino Acids, Volatile Compounds and Sensory Evaluation

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