To improve insufficient taste and imbalanced aroma of enzyme-modified cheese(EMC),pre-enzymolysis fol-lowed by lactic acid bacteria(LAB)fermentation was employed in this study.The strategy generated taste compounds by...To improve insufficient taste and imbalanced aroma of enzyme-modified cheese(EMC),pre-enzymolysis fol-lowed by lactic acid bacteria(LAB)fermentation was employed in this study.The strategy generated taste compounds by fermentation and released crucial flavor precursors by pre-enzymolysis.Flavor precursors and flavor compounds from each step were measured.Results showed that 45-50 and 15-17 times higher free amino acid(FAA)and free fatty acid(FFA)flavor precursors than the control were respectively achieved based on acceptable bitterness and soapiness during pre-enzymolysis.Pre-proteolysis accelerated fermentation and increased lactic acid,floral and almond aromatic ring compounds from phenylalanine(2.0-15.7 times),and rancid branched acids from leucine(3.2-4.4 times)during fermentation.Pre-lipolysis released massive methyl ketones and fatty acids,but flavor imbalanced,which was improved by promoting short-chain fatty acid pro-duction during fermentation.These results provided practical references for producing EMC with authentic Cheddar flavor and new avenues for flavor improvement of EMC.展开更多
基金supported by National Natural Science Foundation of China(32001628)Natural Science Foundation of Jiangsu Province(BK20200596,BK20210460)+2 种基金Research project of Zhejiang Lab(2020MC0AD01)supported by national first-class discipline program of Food Science and Technology(JUFSTR20180204)the program of“Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province”,China.
文摘To improve insufficient taste and imbalanced aroma of enzyme-modified cheese(EMC),pre-enzymolysis fol-lowed by lactic acid bacteria(LAB)fermentation was employed in this study.The strategy generated taste compounds by fermentation and released crucial flavor precursors by pre-enzymolysis.Flavor precursors and flavor compounds from each step were measured.Results showed that 45-50 and 15-17 times higher free amino acid(FAA)and free fatty acid(FFA)flavor precursors than the control were respectively achieved based on acceptable bitterness and soapiness during pre-enzymolysis.Pre-proteolysis accelerated fermentation and increased lactic acid,floral and almond aromatic ring compounds from phenylalanine(2.0-15.7 times),and rancid branched acids from leucine(3.2-4.4 times)during fermentation.Pre-lipolysis released massive methyl ketones and fatty acids,but flavor imbalanced,which was improved by promoting short-chain fatty acid pro-duction during fermentation.These results provided practical references for producing EMC with authentic Cheddar flavor and new avenues for flavor improvement of EMC.
