基于电子鼻和电子舌技术评价乳酸乳球菌对发酵乳风味品质的影响

目的:探究不同发酵特性的乳酸乳球菌对发酵乳品质的影响.方法:通过电子鼻与电子舌技术,结合多元统计分析对191株乳酸乳球菌所制备的发酵乳进行风味与滋味品质评价.结果:主成分分析表明,具有不同产酸和蛋白水解特性的乳酸乳球菌所制备的发酵乳风味特征呈分离趋势.Mann-Whitney分析结果表明,慢速产酸组的发酵乳芳香成分显著...

Effect of Lactococcus lactis on Flavor Quality of Fermented Milk Based on Electronic Tongue and Electronic Nose

Objective:The effect of different fermentation characteristics of Lactococcus lactis on the quality of fermented milk was explored.Methods:Fermented milk were made with 191 Lactococcus lactis strains that the flavor and taste of fermented milk were assessed by electronic nose,electronic tongue,and multivariate statistical analysis.Results:Principal component analysis(PCA)showed separation trends in the flavor and taste of the fermented milk samples by the strains that had different acid-producing rates and proteolytic activity.Mann-Whitney test showed that aromatic compounds of the fermented milk made by moderate and fast acid-producing strains more than fermented milk made by slow acid-producing strains,while opposite trends were observed in methane,ethanol and organic sulfur(P<0.01).In terms of taste,there was strong umami of the fermented milk made by slow acid-producing strains and the more sourness of fermented milk made by moderate and fast acid-producing strains(P<0.01).There was a significantly negative correlation between acid-producing capacity and proteolysis level(P<0.01).Conclusion:The fermented milk produced by the fast acid-producing and low proteolysis level Lactococcus lactis had more aromatic compounds,and were sourer,while fermented milk produced by the slow acid-producing and strong proteolysis level strains had more methane,ethanol and organic sulfur,and stronger umami taste.