Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska st.159c, 02-776 Warsaw, Poland.
Institute of Food Sciences, Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland.
Molecules. 2022 Aug 24;27(17):5386. doi: 10.3390/molecules27175386.
Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable microflora. The study aimed at determining the volatile compound profile and the corresponding sensory attributes of lactose-free kefir (LFK) as compared with the traditional one (TK). The perception of main sensory attributes and hedonic acceptability of LFK by elderly were also studied. The LFK contained two times more ketones, especially 3-hydroxy-2-butanone and 2,3-butanedione, that probably contributed to the high intensity of creamy aroma. A substantial share of acetic acid in LFK was not associated with high intensity of sour aroma, probably being masked by the creamy aroma, perceived as dominating. LFK was sensed as sweeter and more milky than the traditional one. The intense sweet taste of LFK was due to higher amounts of glucose and galactose than in TK, and was perceived as "just about right" by 63% of elderly subjects in the just-about-right (JAR) scale. The lower acidity of LFK than that of TK, assayed both instrumentally and by sensory assessment, was highly appreciated by 73% of elderly subjects as "just about right" in JAR scale. These two taste attributes dominated in liking the lactose-free kefir by elderly subjects.
无乳糖产品对于乳糖不耐受的老年消费者的饮食至关重要，其中一种是开菲尔，因为它具有独特的化学成分和丰富的有益微生物菌群。本研究旨在确定无乳糖开菲尔（LFK）与传统开菲尔（TK）相比的挥发性化合物特征及其相应的感官属性。还研究了老年人对 LFK 的主要感官属性和感官接受度的感知。LFK 含有两倍的酮类化合物，特别是 3-羟基-2-丁酮和 2,3-丁二酮，这可能有助于其奶油香气强度较高。LFK 中大量的乙酸与高酸味强度无关，可能被感知为主导的奶油香气掩盖。LFK 比传统开菲尔更甜、更奶味。LFK 的强烈甜味是由于其葡萄糖和半乳糖含量高于 TK，63%的老年受试者在恰好合适（JAR）量表中认为“恰到好处”。LFK 的酸度低于 TK，无论是通过仪器分析还是感官评估，73%的老年受试者都非常赞赏其在 JAR 量表中的“恰到好处”。这两个味道属性主导了老年人对无乳糖开菲尔的喜爱。
