促成熟牦牛乳半硬质(切达)干酪成熟特性及挥发性风味物质变化研究-豆柴文库

您所在位置：网站首页 / 促成熟牦牛乳半硬质(切达)干酪成熟特性及挥发性风味物质变化研究.docx / 文档详情

在线预览结束，喜欢就下载吧，查找使用更方便

5 金币

下载文档

/ 2

下载提示

如果您无法下载资料，请参考说明：

1、部分资料下载需要金币，请确保您的账户上有足够的金币

2、已购买过的文档，再次下载不重复扣费

3、资料包下载后请先用软件解压，在使用对应软件打开

文本预览

促成熟牦牛乳半硬质(切达)干酪成熟特性及挥发性风味物质变化研究
Title:StudyontheMaturationCharacteristicsandChangesinVolatileFlavorCompoundsofMaturedYakMilkSemi-HardCheese(Cheddar)
Abstract:
Cheesematurationisacomplexprocessthatinvolvesthegradualdevelopmentofflavors,textures,andothercharacteristicattributes.Inthisstudy,wefocusedonunderstandingthematurationcharacteristicsandchangesinvolatileflavorcompoundsofmaturedyakmilksemi-hardcheese,specificallyCheddarcheese.Avarietyofanalyticaltechniquessuchasgaschromatography-massspectrometry(GC-MS)wereemployedtodeterminethechemicalcompositionanddetectthesignificantvolatilecompoundsresponsibleforflavordevelopmentduringthematurationprocess.TheresultsnotonlyprovideinsightsintothedevelopmentofmaturedyakmilkCheddarcheesebutalsohighlighttheimportanceofthistraditionalcheese-makingprocess.
Introduction:
Yakmilkisavaluableresourceinhigh-altituderegions,anditscheese-makingprocesshasbeenpracticedforgenerations.Cheddarcheeseisapopulartypeofsemi-hardcheeseknownforitsuniqueflavorandtexture.ThematurationprocessisvitalforCheddarcheeseasitgreatlyinfluencesitsqualityandsensoryattributes.ThisstudyaimstounderstandthematurationcharacteristicsofmaturedyakmilkCheddarcheeseandidentifythechangesinvolatileflavorcompoundsduringtheagingperiod.
Methods:
-Collectionandprocessingofyakmilk:Freshyakmilkwascollectedandprocessedintocurdsandwhey.ThecurdswerefurtherprocessedtomakeCheddarcheese.
-Cheesematuration:TheCheddarcheesesampleswerestoredincheeseagingroomswithcontrolledtemperatureandhumidityconditions.
-Chemicalcharacterization:Variousanalyticaltechniques,includingGaschromatography-massspectrometry(GC-MS),wereemployedtodeterminethechemicalcompositionandidentifythevolatileflavorcompoundspresentinthematuredcheesesamples.
-Sensoryevaluation:Sensorypanelswereconductedtoevaluatetheflavor,texture,andoverallqualityofthematuredyakmilkCheddarcheeseatdifferentagingstages.
ResultsandDiscussion:
-Maturationcharacteristics:Theanalysisrevealedthatthematurationprocessledtoagradualdevelopmentofflavors,c