市售天然成熟干酪滋味特征差异性研究

利用气相色谱质谱联用仪、氨基酸分析仪对8种典型天然成熟干酪的主要滋味成分进行分析,通过滋味活力值和感官评定阐明8种干酪间的滋味差异情况。结果表明:除了山羊乳干酪和布里干酪,其他6种干酪中游离氨基酸对滋味均有贡献,特征滋味氨基酸有缬氨酸和赖氨酸,即干酪共同带有苦味和甜味,而蓝纹干酪特征性氨基酸种类最丰富,滋味最强;8种干酪共检测到11种游离脂肪酸,共有的特征滋味脂肪酸为己酸、壬酸、癸酸、月桂酸和肉豆蔻酸。其中酸味程度最强的为艾达姆干酪,帕玛森干酪的醇厚感最强;8种干酪氯化钠含量明显高于阈值,可显著感受到咸味。经感官分析,干酪的滋味中咸味和鲜味比较突出,蓝纹干酪滋味强度最强。

The differences of taste characteristics of commercial natural mature cheeses

The main taste components of eight typical natural mature cheeses were analyzed by gas chromatography-mass spectrometry and amino acid analyzer. The taste activity values and sensory evaluation were used to clarify the differences among the eight kinds of cheeses, so as to provide a theoretical basis for precise control of cheese flavor and market positioning. The results showed that in addition to Goat Cheese and Brie Cheese, free amino acids contributed to the taste of the other six type of cheeses. The common taste amino acids were valine and lysine. Cheeses were bitter and sweet. And blue Cheese had the strongest taste because of the most of free amino acids. In addition, eight kinds of cheese were detected 11 kinds of fatty acids. The common taste fatty acids were caproic acid, nonanoic acid, capric acid, lauric acid and tetradecanoic acid. The Edam Cheese had the strongest acidity, and Parmesan Cheese had the strongest mellow feeling. Meanwhile, the sodium chloride contents of eight kinds of cheeses were significantly higher than their threshold. The cheeses could be clearly felt the salty taste. The taste of cheeses was more salty and umami, and Blue Cheese was strongest taste by sensory evaluation.