Xu Rui, Tang Long, Gao Xing, Han Xiaomo, Liu Chen, Song Huanlu
Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Foods. 2025 Jun 25;14(13):2237. doi: 10.3390/foods14132237.
The aroma of fermented milk products is a key determinant of consumer preference. This study investigates the impact of different lactic acid strains on the aroma characteristics of fermented milk, identifies key volatile compounds, and establishes odor molecule labels to guide strain selection and modification. Sensory evaluation, dynamic headspace sampling (DHS), and gas chromatography olfactometry-mass spectrometry (GC-O-MS) were used to analyze 23 milk samples prepared with various lactic acid bacteria strains. A total of 74 volatile compounds were identified by GC-O-MS. Fermented milk P4 had the highest total volatile compound content (1566.50 ng/g). Flavor profiles were found to depend on strain metabolism rather than specific genera, with fermentation flavor quality enhanced by strains containing 2,3-butanedione, acetic acid, and sulfur compounds. Four distinct flavor clusters were established through molecular labels. These results provide targeted guidance for industrial strain selection and modification in fermented milk production, enhancing sensory appeal and consumer acceptance.
发酵乳制品的香气是消费者偏好的关键决定因素。本研究调查了不同乳酸菌菌株对发酵乳香气特征的影响，鉴定了关键挥发性化合物，并建立了气味分子标签以指导菌株的选择和改良。采用感官评价、动态顶空采样（DHS）和气相色谱 - 嗅觉 - 质谱联用（GC - O - MS）对用各种乳酸菌菌株制备的23个牛奶样品进行分析。通过GC - O - MS共鉴定出74种挥发性化合物。发酵乳P4的总挥发性化合物含量最高（1566.50 ng/g）。发现风味特征取决于菌株代谢而非特定属，含有2,3 - 丁二酮、乙酸和硫化合物的菌株可提高发酵风味品质。通过分子标签建立了四个不同的风味簇。这些结果为发酵乳生产中的工业菌株选择和改良提供了有针对性的指导，增强了感官吸引力和消费者接受度。
