奶豆腐发酵期间挥发性风味组分变化及其感官品质分析

采用固相微萃取结合气相色谱-质谱联用法对实验室自制奶豆腐发酵期间挥发性风味物质进行分析,并对成品奶豆腐与牧民自制奶豆腐的感官品质进行比较。结果表明:发酵期间共检出66种挥发性风味化合物,其中发酵初期(2~4 h)检测到45种,以脂肪酸类物质为主;发酵中期(4~8 h)检测到27种,以醇类、酮类物质为主;发酵后期(8 h~成品)检测到44种,以酮类、芳香族类物质为主。感官评价结果表明实验室自制奶豆腐较牧民自制奶豆腐口感更细腻,奶香味更浓郁;pH 4.6含氮量测定结果也进一步验证了该结论。

Changes in Volatile Flavor Compounds during the Fermentation of Laboratory-Made Hurood and Its Sensory Evaluation

Solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatile flavor compounds of laboratory-made hurood during different fermentation stages. Sensory evaluation was conducted on huroods made in our laboratory and by herdsmen. A total of 66 volatile flavor compounds were identified during different fermentation periods, of which 45 were detected during the initial period (2–4 h) with the dominance of fatty acids, 27 were detected during the middle period (4–8 h) with alcohols and ketones being the predominant ones, and 44 were detected during the late period (from 8 h to the end), the predominant being ketones and benzenes. Sensory evaluation demonstrated that compared with that made by herdsmen, the laboratory-made hurood tasted more delicate, and was richer in milk flavor. The results of pH 4.6 soluble nitrogen quantification also confirmed this conclusion.