2010•Xiandai shipin kejiRequires access
Analysis of fragrant ingredients of fermented milk flavor by SDE-GC-MS.
Yanqing Xiao, Weidong Bai, Wei Wang, Min Qian
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Abstract
In this study,the fragrant ingredients produced by pure lactobacillus fermented in different stock blends(milk and cream) were analyzed and compared with simultaneous distillation extraction-gas chromatography-mass spectrometry(SDE-GC-MS),which contributed to better understand the produced flavor characteristics of Lactobacillus fermentation.The results identified 13 kinds and 19 kinds of flavor compounds,including 4 kinds of esters,4 kinds of acids,13 kinds of carbonyl compounds,1 kind of alcohol,3 kinds of aromatic compounds,and 1 kind of unsaturated compound.Comparing those fragrant ingredients produced by the base materials,the fermented cream showed more various carbonyl compounds,while the fermented milk showed more ester compounds.