传统酸马奶发酵过程中挥发性风味物质动态变化研究

摘要

以采集自内蒙古地区的酸马奶为研究对象,在其发酵过程不同时间段的发酵引子等时间点采集样品,利用SPME-GC-MS检测法测定其挥发性风味物质种类和含量,研究其动态变化.结果表明:鲜马奶的挥发性风味物质种类可达约35种,显著多于成熟的酸马奶,随着发酵时间的延长风味物质种类减少.鲜马奶中风味物质以醛类、酸类、酯类、含氮化合物和分子量较大的芳香族化合物为主.贮藏10 d以上的发酵引子,其中风味物质只有17种,而且酸马奶发酵期间风味物质趋向于生成小分子类的酸、醇、酯等化合物.本研究旨为传统酸马奶的品质改良和风味改善提供理论依据.%In this paper,traditional koumiss collected in Inner Mongolia were regarded as the research object.The samples of fresh mare's milk and koumiss at different fermented time (0,3,6,9,18 h and longer than 10 days) were collected respectively.The concentration and kinds of flavor compounds were dynamically studied by using SPME-GC-MS.The results showed that kinds of flavor compounds in fresh mare's milk were 35 kinds,which were significantly more than in koumiss.The flavour compounds in koumiss was decreased with the fermentation time elongation.The major flavour compounds in fresh mare milk were macromolecular compounds including acetaldehyde,acids,esters,nitrogen-containing compound and aromatic compounds.There were only 17 flavour compounds in the aged starter koumiss stored more than 10 days,and these compounds include small molecules compounds such as acid,alcohol,esters and so on.It maybe provide the theoretical foundation for the improvement offlavour and quality of traditional koumiss in the present paper.