College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
J Dairy Sci. 2021 Mar;104(3):2855-2865. doi: 10.3168/jds.2020-19026. Epub 2021 Jan 15.
Aroma is an important property of fermented milk, and it directly affects consumer acceptance. However, previous studies have mainly focused on analyzing the composition of aroma compounds in fermented milk in vitro, and the composition may be different from the real aroma composition that stimulates the sense of smell. Furthermore, the relationship between olfactory attributes and the release of aroma compounds was not fully understood. In this study, we selected 6 samples of fermented milk differing in aroma perception intensity based on our pretest. A descriptive sensory analysis focusing on orthonasal and retronasal olfaction of fermented milk was first conducted by semitrained panelists. Artificial saliva was mixed with the fermented milk samples and continuously stirred at 37°C for 15 s to simulate oral processing conditions. Headspace solid-phase microextraction-gas chromatography coupled with quadrupole time-of-flight mass spectrometry was applied to identify the head space composition of 6 kinds of fermented milk before and after the simulated oral processing. Twenty-five volatile compounds were identified in the fermented milks, 15 of which were predicted to have an influence on the olfactory perception of fermented milks during oral processing. Partial least squares regression analysis based on chemical and sensory data was then applied to explore the correlation between sensory perception and volatile aroma release. The results showed that oral processing greatly increased the perception of creamy aroma compounds, such as diacetyl and acetone, but did not increase the perception of dairy sour aroma compounds, such as butanoic acid and hexanoic acid. This study can help improve our understanding of the relationship between olfactory perceptions and the release of volatile aroma compounds under oral processing. It might also contribute to the design of palatable fermented milks catering to specific consumer preferences.
香气是发酵乳的重要特性，直接影响消费者的接受度。然而，以前的研究主要集中在体外分析发酵乳中香气化合物的组成，而组成可能与刺激嗅觉的实际香气组成不同。此外，嗅觉属性与香气化合物释放之间的关系尚未完全了解。在这项研究中，我们根据预测试选择了 6 种具有不同香气感知强度的发酵乳样品。首先，由半训练有素的品尝小组进行了一项针对发酵乳嗅感和后鼻嗅感的描述性感官分析。人工唾液与发酵乳样品混合，并在 37°C 下连续搅拌 15 秒，以模拟口腔处理条件。顶空固相微萃取-气相色谱-四极杆飞行时间质谱联用技术用于分析 6 种发酵乳在模拟口腔处理前后的顶空组成。在发酵乳中鉴定出 25 种挥发性化合物，其中 15 种被预测在口腔处理过程中对发酵乳的嗅觉感知有影响。然后，基于化学和感官数据的偏最小二乘回归分析被应用于探索感官感知与挥发性香气释放之间的相关性。结果表明，口腔处理大大增加了对奶油香化合物（如双乙酰和丙酮）的感知，但没有增加对乳酸酸味化合物（如丁酸和己酸）的感知。这项研究有助于我们更好地理解口腔处理过程中嗅觉感知与挥发性香气化合物释放之间的关系。它还有助于设计出满足特定消费者偏好的可口发酵乳。
