市售陈年切达奶酪风味特征及消费者喜好度研究

江丽红; 周颖喆; 洪青; 刘小鸣; 田丰伟; 赵建新; 张灏; 陈卫

doi:10.13386/j.issn1002-0306.2014.23.050

市售陈年切达奶酪风味特征及消费者喜好度研究

江南大学食品学院

基金项目:

国家自然科学基金项目(31371803)； “十二五”国家科技支撑计划(2013BAD18B07,2012BAD28B02)；

详细信息

作者简介:
江丽红 (1988-) , 女, 硕士研究生, 研究方向:食品生物技术。;

刘小鸣 (1974-) , 女, 博士, 副教授, 研究方向:乳品科学与技术。;

中图分类号: TS252.53
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- 收稿日期: 2014-02-19

Flavor characteristics and consumer preference for the commercial aged Cheddar cheese

School of Food Science and Technology, Jiangnan University

摘要

摘要: 本文对来自5个国家、不同成熟度的陈年切达奶酪中挥发性风味物质进行了检测,同时结合感官评定指标,解析了市售切达奶酪风味特征的地域性差异以及中国消费者对于切达奶酪风味特征的偏好性。实验结果表明:不同来源的切达奶酪挥发性风味存在着地域差异,差异主要源于挥发性酸类物质。中国消费者对于切达奶酪的喜好度更倾向于奶香味和坚果味,而具有高强度气味、硫味、苦味明显的切达奶酪不受我国消费者欢迎。因此研发奶香味重、坚果味强,而硫味、苦味、气味强度等不明显的切达奶酪将更适合于我国的消费者。
- 陈年切达奶酪 /
- 风味特征 /
- 固相微萃取 /
- 感官评定 /
- 喜好度
Abstract: Cheddar cheese exported from 5 countries was analyzed for volatiles and sensory characteristics, and illustrated the existence of regional differences in flavor characteristics of the commercial Cheddar cheese and the preferences of Chinese consumers. The results showed there were regional differences in volatile profiles of the commercial Cheddar cheese from various countries, and the main difference was from the acid compounds.Chinese consumers had distinct preferences for Cheddar cheese with milky and nutty characteristics in both aroma and taste. However, Cheddar cheese with high intensity of sulfur flavor and bitter was ranked low. Therefore, Cheddar cheese with milky, nutty characteristics and low intensity of sulfur and bitter would be desirable for the Chinese consumers.
- aged Cheddar cheese /
- flavor characteristics /
- SPME /
- sensory evaluation /
- preference

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参考文献(20)

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文章访问数: 161
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市售陈年切达奶酪风味特征及消费者喜好度研究

作者简介: 江丽红 (1988-) , 女, 硕士研究生, 研究方向:食品生物技术。; 刘小鸣 (1974-) , 女, 博士, 副教授, 研究方向:乳品科学与技术。;

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出版历程

Flavor characteristics and consumer preference for the commercial aged Cheddar cheese

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出版历程

目录

作者简介:
江丽红 (1988-) , 女, 硕士研究生, 研究方向:食品生物技术。;

刘小鸣 (1974-) , 女, 博士, 副教授, 研究方向:乳品科学与技术。;