Analysis of Flavor Compounds in Fermented Milk by Lactobacillus delbruechii ssp. bulgaricus

doi:10.7506/spkx1002-6630-200904058

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (4): 257-259.doi: 10.7506/spkx1002-6630-200904058

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Analysis of Flavor Compounds in Fermented Milk by Lactobacillus delbruechii ssp. bulgaricus

LI Yan-hua1,2，WANG Wei-jun1,*，ZHANG Lan-wei2，ZOU Yu1，MA Wei3

1. Department of Pharmacy and Food Science, Tonghua Normal University, Tonghua 134002, China ；
2. College of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China；
3. Dongning Entry-Exit Inspection and Quarantine Bureau, Dongning 157200, China

Received:2008-04-23 Revised:2008-06-18 Online:2009-02-15 Published:2010-12-29
Contact: LI Yan-hua E-mail:liyanhua607@sohu.com

Abstract

Abstract:

In the study, 5 fermented milk samples were respectively by 5 strains of Lactobacillus delbruechii ssp. bulgaricus L.b-01, L.b-3, L.b-MYC, L.b-SP1.1 and L.b-M01A were analyzed with SDE-GC-MS (simultaneous distillation-extraction-gas chromatography-mass spectrometry) to assess the difference of flavor compounds among them. The results showed that the kinds of flavor compounds in the 5 samples are 13, 19, 11, 9 and 12 respectively, including 22 compounds in 6 kinds: acids, esters, alcohol, carbonyls, aromatic compounds and heterocyclic compounds. The obvious diversities of flavor compounds in these different samples fermented respectively by 5 strains of Lactobacillus delbruechii ssp. bulgaricus are not found, except higher content of ethanol and acetic acid in the sample fermented by L.b-M01A.

Key words: fermented milk, flavor compounds, Lactobacillus delbruechii ssp. bulgaricus, SDE-GC-MS

CLC Number:

TS252.54

LI Yan-hua1,2，WANG Wei-jun1,*，ZHANG Lan-wei2，ZOU Yu1，MA Wei3. Analysis of Flavor Compounds in Fermented Milk by Lactobacillus delbruechii ssp. bulgaricus[J]. FOOD SCIENCE, 2009, 30(4): 257-259.

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Analysis of Flavor Compounds in Fermented Milk by Lactobacillus delbruechii ssp. bulgaricus

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