| 卡地干酪青霉水解乳清产物中挥发性风味物质的测定 |
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| 引用本文： | 李文钊,吴霜,赵征. 卡地干酪青霉水解乳清产物中挥发性风味物质的测定[J]. 中国乳品工业, 2007, 35(8): 57-58,61 |
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| 作者姓名： | 李文钊 吴霜 赵征 |
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| 作者单位： | 天津科技大学,食品工程与生物技术学院,天津,300457 |
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| 基金项目： | 天津市农业科技成果转化基金;比萨饼干酪的工业化开发及其生产线建设项目 |
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| 摘 要： | 采用顶空固相微萃取法和气相色谱质谱联用法对卡地干酪青霉菌(P.camemberti)水解乳清产物中的挥发性风味物质进行检测并与40 d成熟Camembert干酪作比较。结果表明,二者中的挥发性风味物质都以烯类、环烯类物质和酮类物质为主,而酮类物质是霉菌干酪中的重要风味物质。
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| 关 键 词： | 卡地干酪青霉菌 Camembert干酪 顶空固相微萃取 气质联用 |
| 文章编号： | 1001-2230（2007）08-0057-02 |
| 修稿时间： | 2007-02-28 |
Studies on the aroma compounds in the whey hydrolysis by P. camemberti |
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| LI Wen-zhao,WU Shuang,ZHAO Zheng. Studies on the aroma compounds in the whey hydrolysis by P. camemberti[J]. China Dairy Industry, 2007, 35(8): 57-58,61 |
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| Authors: | LI Wen-zhao WU Shuang ZHAO Zheng |
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| Abstract: | Determination on aroma compounds of the products of the hydrolysis by P.camemberti with Headspace-solid phase micro-extraction(HS-SPME) and GC-MS,compared with the camembert showed that: both of them have the same main compositions,especially in the alkenes and the ketenes.The 2-Heptanone,2-Nonanone and 2-Undecanone were the special flavor compounds of the mildew cheese. |
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| Keywords: | P.camemberti camembert headspace-solid phase micro-extraction(HS-SPME) GC-MS |
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