Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Polytechnioupoli Zografou, Zografou 15780, Athens, Greece.
Food Chem. 2013 Jun 15;138(4):2159-67. doi: 10.1016/j.foodchem.2012.12.007. Epub 2012 Dec 12.
In this study, the effects of thermal or high hydrostatic pressure (HHP) treatment of a milk base in the absence or presence of a transglutaminase (TGase) protein cross-linking step on the flavour development of yoghurt were investigated. The presence of several tentatively identified volatile flavour compounds (VOCs), both during the enzymatic treatment and the lactic acid fermentation of the milk base, were monitored using a proton transfer reaction time-of-flight mass spectrometer (PTR-ToF-MS). The formation of the major flavour compounds (acetaldehyde, diacetyl, acetoin, and 2-butanone) followed a sigmoidal trend described by the modified Gompertz model. The HHP treatment of milk increased significantly the volatile compound formation rate whereas it did not affect the duration of the lag phase of formation, with the exception of acetaldehyde and diacetyl formation. On the contrary, the TGase cross-linking of milk did not significantly modify the formation rate of the volatile compounds but shortened the duration of the lag phase of their formation.
本研究旨在探讨在无或存在转谷氨酰胺酶（TGase）蛋白交联步骤的情况下，对牛奶基质进行热或超高压（HHP）处理对酸奶风味形成的影响。使用质子转移反应飞行时间质谱仪（PTR-ToF-MS）监测了在酶处理和牛奶基质的乳酸发酵过程中几种暂定鉴定的挥发性风味化合物（VOCs）的存在情况。主要风味化合物（乙醛、双乙酰、乙酰基丙同和 2-丁酮）的形成遵循由修正的 Gompertz 模型描述的 S 形趋势。HHP 处理显著增加了挥发性化合物的形成速率，而对形成的迟滞期持续时间没有影响，除了乙醛和双乙酰的形成。相反，牛奶的 TGase 交联并未显著改变挥发性化合物的形成速率，但缩短了其形成的迟滞期持续时间。
