摘要
对蒙古干酪的成分和风味化合物进行了系统研究。结果表明,蒙古干酪的水分含量为24.13%,脂肪含量为10.24%,粗蛋白质含量为52.45%,p H值为3.57,符合其低水分含量、低脂、高蛋白、偏酸性的特点。通过固相微萃取-色谱-质谱联用(SPME-GC-MS)方法对蒙古干酪中的风味化合物进行分析,共检出15种风味化合物,包括4种羧酸类、3种醇类、7种酯类和1种其他类化合物。其中,羧酸类相对含量最高。
The chemical ingredients and volatile profile of Mongolian cheese were studied. Results showed that the content of moisture, fat, crude pro- tcin in the Mongolian cheese was 24.13%, 10.24%, 52.45%, respectively, and pH value was 3.57, which met the characteristics of low moisture, low-fat, high protein and acidity. The volatile compound of the Mongolian cheese was studied by SPME-GC-MS, a total of 15 compounds were de- tected, including 4 acids, 3 alcohols, 7 esters and 1 other compound which could not bc classified in these groups. The relative content of carboxylic acids were the highest in the Mongolian cheese.
出处
《中国酿造》
CAS
北大核心
2015年第5期157-160,共4页
China Brewing
基金
上海市高校选拔培训优秀青年教师科研专项基金资助项目(ghz09005)
关键词
蒙古干酪
成分组成
风味化合物
Mongolian cheese
chemical ingredients
volatile compounds
