基于风味重组方法对高感官品质传统酸凝奶酪特征风味组分及其对奶酪感官品质影响规律的研究

According to its gentle flavor and reasonable price, The Chinese Traditional Acid-Coagulated Cheese (CTACC) will be meet the current demands of Chinese cheese market. However, owing to the poor studies on the key aroma compounds in high sensory quality CTACC satisfied by Chinese cheese customers, the development of the CTACC is restricted. The further researches on the flavor of CTACC are necessary.The aroma recombination is a kind of artificial flavor reconstitution system, which is based on the research of the accurate quantification of the key aroma compounds in sample. This artificial system could be used to study the relationship with the sensory profile of the sample and its key aroma compounds. It has an excellent application on the sensory characteristic studies of the whole food flavor profile which is influenced by the key aroma compounds in food.The object of our research project is CTACC.Based on the study of the establishment of the sensory quality evaluation standard of CTACC, and discussion of the key aroma compounds in high sensory quality CTACC, The sensory characteristic of the key aroma compounds in high sensory quality CTACC and their influence on the overall sensory profile in CTACC will be further concluded by the aroma recombination experiments. Our research project is aiming at the summarization of the general rules of the effect of the key aroma compounds in CTACC accepted by the Chinese customers on the whole sensory profile of CTACC. And eventually the flavor quality model of high sensory quality CTACC will be concluded.Our research will provide the further scientific basis for the modernization of Chinese traditional cheese.

我国传统酸凝奶酪风味柔和且价位适中，符合我国当前奶酪市场发展需要。但由于目前我国消费者认可的高感官品质传统奶酪感官质量评价标准及其特征风味组分相关研究缺失，传统奶酪发展受限，因而亟需对传统奶酪风味展开深入研究。风味重组是在对各特征风味组分精确定量基础上，人工构建特征风味模拟样品体系，并对模拟体系感官特征进行研究的方法。该方法在食品特征风味组分感官特征及其对食品整体风味感官品质影响等方面具有很好的应用前景。本课题以我国传统酸凝奶酪为研究对象，在其感官质量评价标准的建立与高感官品质传统酸凝奶酪特征风味组分研究的基础上，采用风味重组方法对我国传统奶酪中特征风味组分在奶酪整体风味轮廓中所对应的感官特征进行进一步的研究与分析，并以此为基础归纳总结得到我国消费者认可的传统奶酪感官品质与其特征风味组分间联系的一般规律，建立高感官品质传统酸凝奶酪风味质量模型，为我国传统奶酪现代化发展提供进一步的科学依据。

由于目前受到我国消费者认可的高感官品质传统奶酪相关研究缺失，传统奶酪发展受限，因而亟需对传统奶酪风味展开进一步研究。本课题首先在对我国传统奶酪样品采集的基础上，筛选得到具有高感官品质的传统酸凝奶酪样品，并对其中特征风味组分进行定性、定量研究。接下来以此为依据进行高感官品质奶酪风味重组实验，建立其风味质量模型。然后在已建立风味质量模型的基础上，进一步确定高感官品质传统酸凝奶酪实验室制备工艺条件，并最终归纳得到受到我国消费者认可的传统奶酪在发酵过程中乳酸菌多样性与其特征风味组分间联系的一般规律。本课题已有的重要结果与关键数据总结如下：1、在GC-MS、电子鼻分析与感官评定实验的基础上，确定得到我传统酸凝奶酪样品感官品质排序为：奶疙瘩>奶豆腐 >乳扇 >乳饼。2、对影响奶酪感官品质的特征风味组分确定如下：丁酸、己酸、辛酸、癸酸、己醛、丁酸乙酯、己酸乙酯、辛酸乙酯、癸酸乙酯， 2-庚酮、3-羟基-2-丁酮、2-壬酮、2-十一酮、2-十三酮。3、在对高感官品质传统酸凝奶酪特征风味组分定量的基础上，通过风味重组分析确定得到奶酪感官品质的关键风味组分为己酸，其浓度在大于0.15 μg/g时与奶酪感官品质呈负相关，但在0.15 μg/g以下则对酸凝奶酪的感官品质无显著性影响。此外2-庚酮、丁酸乙酯与己酸乙酯这三种关键香气化合物的浓度对奶酪感官品质影响呈依次递减规律。4、高感官品质传统酸凝奶酪中乳酸菌多样性研究结果表明感官品质较高的传统酸凝奶酪样品中的优势菌种具有一定共性，多为Lactobacillus delbrueckii、Lactobacillus helveticus 与Lactococcus lactis。5、高感官品质传统酸凝奶酪的实验室发酵工艺条件为：发酵温度为37℃、发酵剂添加量为108cfu/ml、混合发酵剂比例为单菌株：商业发酵剂=1:2。6、发酵过程中乳酸菌菌群变化及其对奶酪特征风味组分的影响研究结果表明筛选得到的I-4菌株，能够在酸凝奶酪发酵10小时以后生成较多的酮类化合物，显著提高奶酪的感官品质。综上所述，本课题确定得到影响我国传统酸凝奶酪感官品质的特征风味组分，建立了高感官品质奶酪风味质量模型，并在此基础上对奶酪制备工艺条件进行了进一步深入研究，从而为尽早启动我国奶酪市场，打造具有我国传统特色的奶酪品牌，抢占我国奶酪市场先机提供了重要的理论依据。