内源性脂肪酶对奶酪风味的作用及风味成分分析

Contribution of endogenous lipase to flavor of cheese and flavor compounds analysis

摘要: 研究了内源性脂肪酶对奶酪风味的影响,采用气相色谱-质谱法（GC-MS）对风味成分进行分析。利用电子鼻分析添加和未添加脂肪酶的奶酪的香气组成,利用主成分分析（PCA）和统计质量控制分析（SQC）多元统计方法对电子鼻传感器响应值进行数据分析。结果表明,添加内源性脂肪酶后,奶酪中酸、酯（十四酸乙酯除外）等挥发性成分物质增加,奶酪风味得到很好的改善。

Abstract: The influence of endogenous lipase on the flavor of cheese was researched and flavor compounds were analysed by GC-MS. Aroma compositions of cheese added with lipase and without lipase were analysed by electronic nose. Responses values collected by electronic nose were analysed using main component analysis (PCA) and statistical quality control analysis (SQC) . Results showed the acid, ester (except ethyl myristate) etc. volatile component were increased in cheese added with lipase, the flavor of cheese was improved.