CN107860872B - Measure the method that volatile flavor substance in cheese perceives threshold value - Google Patents
Measure the method that volatile flavor substance in cheese perceives threshold value Download PDFInfo
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- CN107860872B CN107860872B CN201711232367.6A CN201711232367A CN107860872B CN 107860872 B CN107860872 B CN 107860872B CN 201711232367 A CN201711232367 A CN 201711232367A CN 107860872 B CN107860872 B CN 107860872B
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/0001—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00 by organoleptic means
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
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- G01N33/04—Dairy products
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Abstract
The invention discloses the methods that volatile flavor substance in a kind of measurement cheese perceives threshold value, include the following steps：The simulated substrate of evaluation cheese flavor intensity is prepared, including：Albumen powder is added to after being stirred evenly in distilled water and is sterilized, fermented, discharge whey obtains ziega；Cheese sample and curdled milk protein in the block and fat content are measured respectively；The ratio for adjusting protein and fat in the ziega makes the ratio of protein and fat in ziega be in equal proportions with protein in cheese sample and fatty, obtains the simulated substrate；Flavor substance in cheese is added in simulated substrate, sensory evaluation is carried out using three-point assay method, obtain the flavor substance perceives threshold value.The simulated substrate that the present invention uses is identical as the Contents of Main Components of cheese, and flavor substance is consistent with the apparent altitude in cheese in simulated substrate, can fast and accurately measure volatility key flavor substance in cheese and perceive threshold value.
Description
Technical field
The present invention relates to volatility wind in dairy products detection technique field, more particularly to a kind of quick, Accurate Determining cheese
The method that taste substance perceives threshold value.
Background technology
Flavor is one of most important qualitative characteristics of food.In food in numerous volatile materials, only a fraction of is to total
The contribution of body flavor is more prominent or helps out.These are referred to as the food to the compound that product special flavour plays a leading role
Characteristic flavor on basis compound.
A kind of volatile flavor substance acts on size in the fragrance of system, not only related with its type and concentration, also with
The flavor substance to perceive threshold value related.
Perceive threshold value refer generally to from without containing certain ingredient to difference can be aware of and the Cmin of its unidentified feature
Difference, assay method are usually that evaluation personnel judgement sample whether there is difference in blank sample.But threshold value and without universal
Property, but delicate variation occurs according to retarder thinner.And the threshold value of monomer perfume can be fragrant because certain other monomers are added
Expect and change, the influence of trace impurity is also very big.
Fragrance component theoretical according to Guadagni fragrance, that content is high in the volatile flavor substance in food and threshold value is low
Larger to the contribution of food aroma, the fragrance component that content is low and threshold value is high is smaller to the contribution of food aroma.
The Volatile flavor components cut up in cheese are more complicated, and the cheese making process of different cultivars is different, this
So that they have its respectively unique flavor characteristic.On the basis of modern separate analytical technique, in conjunction with each in cheese
Volatile flavor substance perceives threshold value, finally can determine the aroma compound larger to cheese global feature fragrance contribution degree.
Having foreign scholar a few days ago uses aqueous solution, fresh cheese to study Volatile flavor components in cheese as simulated system
Fragrance threshold value, existing simulated system makes complicated first, furthermore aroma compound has different threshold values in different medium,
Under normal circumstances, aerial threshold value is minimum, and followed by water, this results in fragrance model system cannot with cheese fragrance
Apparent altitude is consistent.
Invention content
Volatile flavor substance perceives the method for threshold value the present invention provides a kind of quickly, in Accurate Determining cheese.
The present invention provides following technical solutions：
Volatile flavor substance perceives the method for threshold value in a kind of measurement cheese, includes the following steps：
(1) simulated substrate of evaluation cheese flavor intensity is prepared, including：
Albumen powder is added to by (1-1) stirred evenly in distilled water after sterilized, fermented, discharge whey obtains curdled milk
Block；
(1-2) measures cheese sample and curdled milk protein in the block and fat content respectively；
The ratio of protein and fat, makes the ratio of protein and fat in ziega in (1-3) adjustment ziega
Protein is in equal proportions with fatty in example and cheese sample, obtains the simulated substrate；
(2) flavor substance in cheese is added in simulated substrate, is configured to one group of mould with preset concentration gradient
Quasi- substrate, the simulated substrate to be not added with flavor substance carry out sensory evaluation using three-point assay method, obtain this as blank control
Flavor substance perceives threshold value.
Simulated substrate is identical as the Contents of Main Components of cheese, and flavor substance is in simulated substrate and the performance height in cheese
Degree is consistent, and simulated substrate production method is simple and quick, can fast and accurately be measured in cheese and be volatilized using simulated substrate
Property key flavor substance perceive threshold value, base is established to the percentage contribution of whole fragrance further to evaluate different characteristic compounds
Plinth.
Preferably, in step (1), the albumen powder is concentrated milk protein powder.
In step (1-1), using pasteurization, sterilising temp is 65~73 DEG C, and sterilization time is 25~35min.
In step (1-1), after albumen amidin pasteurization, renin is added thereto and stirs evenly, 37~
Constant temperature curdled milk at 42 DEG C.
Preferably, the additive amount of renin is 0.5~1 μ g/g albumen powders, and setting time is 45~120min.
It is further preferred that the renin is lactic acid bacteria CHY-MAX Powder Extra, enzyme activity is
2235IMUCU/g。
It in step (1-1), after fermentation, is stirred under 35~45 DEG C of water bath conditions, whey is discharged.
In step (1-2), using the content of Kjeldahl nitrogen determination protein, fat is measured using the Gothic inner method in Lodz and is contained
Amount.
Step (1-3) includes：Vegetable oil, emulsifier, distilled water are added into ziega, through high speed disperser in rotating speed
To disperse 1~5min under 3000~8000r/s, adds acid for adjusting pH to 3~6, obtain the simulated substrate.
Protein is more equal with the content ratio of fat than with protein in cheese sample with the content of fat in simulated substrate, egg
White matter and the content of fat can be adjusted as needed.For example, in semi-rigid and soft cream, protein and fat content
It is low, can be allocated by ziega and vegetable oil so that in simulated substrate protein and fat content in cheese
It is equal；And in hard cheese, protein and fat content are higher, it is difficult to be configured to content phase by ziega and vegetable oil
Deng simulated substrate, protein and fat content can be reduced, be ensured in simulated substrate and protein in cheese sample at this time
With the content of fat than equal.
Preferably, the emulsifier includes hydroxypropyl PASELLI EASYGEL, cellulose gum, fatty mono glyceride, fat
Fat acid triglyceride and locust bean gum.
It is further preferred that based on mass fraction, the emulsifier includes：
Flavor substance in cheese is added in simulated substrate, one group of simulation base with preset concentration gradient is configured to
Bottom, the simulated substrate to be not added with flavor substance carry out sensory evaluation using three-point assay method, obtain the flavor as blank control
Substance perceives threshold value.
Compared with prior art, beneficial effects of the present invention are：
The simulated substrate that the present invention uses is identical as the Contents of Main Components of cheese, and flavor substance is in simulated substrate and in milk
Apparent altitude in junket is consistent, and simulated substrate production method is simple and quick, can fast and accurately be surveyed using simulated substrate
Determine volatility key flavor substance in cheese and perceive threshold value, further to evaluate tribute of the different characteristic compounds to whole fragrance
The degree of offering lays the foundation.
Specific implementation mode
Embodiment 1
(1) concentrated milk protein powder (MPC70) plus renin prepare threshold value determination simulated substrate.
(1-1) protein is made by concentrated protein powder (MPC70) plus renin precipitation, and 670ml, which is added, in 30gMPC70 steams
Distilled water is put into after stirring evenly in autoclave, and sterilize 30min at 65 DEG C, takes out be cooled to room temperature after the completion, is then added thereto
Enter the activated renins of 15g and (selects lactic acid bacteria CHY-MAX Powder Extra, enzyme activity 2235IMUCU/g, dosage 30-
60IMUCU/L milk), it is put into 37 DEG C of insulating boxs and ferments after stirring evenly, taken out after solidification.By curdled milk at 40 DEG C
Water-bath 30min heats while stirring, and then falls whey with filtered through gauze, and ziega is obtained after squeezing out moisture therein by hand.
(1-2) measures protein and the fat content cut up to cheese sample and ziega.
Gross protein during measurement is cut up to cheese sample, fat content obtain the average content of main component in simulated system.
This cheese sample is semi-rigid cheese, and the content for measuring wherein main component is as follows：34% protein, 30% fat,
2% emulsifier, 34% water build simulated system.
It is 44% to measure protein content in ziega simultaneously.
Total protein content measurement Kjeldahl's method, is shown in national standard：GB/T5009.5-2010；Fat test is with Lodz brother
Trie method, is shown in national standard：GB 5413.3-2010.
(1-3) modulates background ration of protein to fat；
Claim step (1) to prepare the ziega 13.2g ± 0.5g completed, and 9 ± 0.5g soybean oils, 0.6 ± 0.1g breasts is added
Agent, 10.2 ± 0.5g distilled water, after high speed disperser 6000r/s grindings 2min plus first acid for adjusting pH value is to 4.7, as threshold
It is spare to be worth the substrate measured.
Based on mass fraction, emulsifier includes：Hydroxypropyl PASELLI EASYGEL 36%；Cellulose gum 24%；Aliphatic acid is sweet
Oily monoesters 17%；Fatty acid diglyceride 14%；Locust bean gum 9%.
(2) key feature sapidity ingredient in cheese 22 is respectively added in simulated substrate, is configured to concentration in gradient
Detection sample, the threshold value of characteristic flavor on basis component is measured using three-point assay method.These wind are obtained by consulting literatures
The measurement that concentration gradient perceive threshold value is arranged, by aroma compound in table 1 in the odor threshold of taste compound on this basis
Concentration gradient it is basad in standard items are added one by one, sense organ is spare, sample temperature control 25 DEG C (room temperatures).
Various concentration series is prepared in 1 n-compound threshold value determination of table
Subjective appreciation method uses three-point assay method, sample to use three digit codes, and it is 30g to comment sample amount every time, every group totally 3
A sample, 0 group of sample of two of which, when evaluation, need to be picked out and other two different samples, final statistical correction rate, root
Result queries three-point assay table according to statistics, compares and analyzes with the numerical value in table, finally obtains the threshold value of sample.
The threshold value of 22 kinds of characteristic flavor on basis components with significant contribution in cheese is measured, as a result as shown in table 2 below.
The result that table 2 is measured the threshold value of characteristic flavor on basis component in cheese
According to binomial distribution statistical table in three-point assay method, it can be deduced that, there are 4 or more in 5 sensory evaluation persons
It answers questions, then result has conspicuousness in 5% level, and thus we can obtain the threshold value such as table of this 22 kinds of aroma compounds
Shown in 2.
The measurement threshold value of characteristic flavor on basis component in 3 cheese of table
Technical scheme of the present invention and advantageous effect is described in detail in embodiment described above, it should be understood that
Above is only a specific embodiment of the present invention, it is not intended to restrict the invention, it is all to be done in the spirit of the present invention
Any modification, supplementary, and equivalent replacement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of method for measuring volatile flavor substance in cheese and perceiving threshold value, which is characterized in that include the following steps：
（1）The simulated substrate of evaluation cheese flavor intensity is prepared, including：
（1-1）Albumen powder is added to after being stirred evenly in distilled water and is sterilized, fermented, discharge whey obtains ziega；
（1-2）Cheese sample and curdled milk protein in the block and fat content are measured respectively；
（1-3）Vegetable oil is added into ziega, is allocated by ziega and vegetable oil, egg in the ziega is adjusted
The ratio of white matter and fat makes the ratio phase of protein and protein and fat in the ratio and cheese sample of fat in ziega
Deng obtaining the simulated substrate；
（2）Flavor substance in cheese is added in simulated substrate, one group of simulation base with preset concentration gradient is configured to
Bottom, the simulated substrate to be not added with flavor substance carry out sensory evaluation using three-point assay method, obtain the flavor as blank control
Substance perceives threshold value.
2. the method according to claim 1 for measuring volatile flavor substance in cheese and perceiving threshold value, which is characterized in that step
Suddenly（1）In, the albumen powder is concentrated milk protein powder.
3. the method according to claim 1 for measuring volatile flavor substance in cheese and perceiving threshold value, which is characterized in that step
Suddenly（1-1）In, using pasteurization, sterilising temp is 65 ~ 73 DEG C, and sterilization time is 25 ~ 35min.
4. the method according to claim 3 for measuring volatile flavor substance in cheese and perceiving threshold value, which is characterized in that step
Suddenly（1-1）In, after albumen amidin pasteurization, renin is added thereto and stirs evenly, constant temperature is solidifying at 37 ~ 42 DEG C
Breast.
5. the method according to claim 4 for measuring volatile flavor substance in cheese and perceiving threshold value, which is characterized in that solidifying
The additive amount of galactenzyme is 0.5 ~ 1 μ g/g albumen powders, and setting time is 45 ~ 120min.
6. the method according to claim 1 or 3 for measuring volatile flavor substance in cheese and perceiving threshold value, feature exist
In step（1-1）In, it after fermentation, is stirred under 35 ~ 45 DEG C of water bath conditions, whey is discharged.
7. the method according to claim 1 for measuring volatile flavor substance in cheese and perceiving threshold value, which is characterized in that step
Suddenly（1-2）In, using the content of Kjeldahl nitrogen determination protein, fat content is measured using the Gothic inner method in Lodz.
8. the method according to claim 1 for measuring volatile flavor substance in cheese and perceiving threshold value, which is characterized in that step
Suddenly（1-3）Include：Into ziega be added vegetable oil, emulsifier, distilled water, through high speed disperser rotating speed be 3000 ~
Disperse 1 ~ 5min under 8000r/s, add acid for adjusting pH to 3 ~ 6, obtains the simulated substrate.
9. the method according to claim 8 for measuring volatile flavor substance in cheese and perceiving threshold value, which is characterized in that institute
The emulsifier stated includes hydroxypropyl PASELLI EASYGEL, cellulose gum, fatty mono glyceride, fatty acid diglyceride and locust tree
Bean gum.
10. the method according to claim 9 for measuring volatile flavor substance in cheese and perceiving threshold value, which is characterized in that
Based on mass fraction, the emulsifier includes：
Hydroxypropyl PASELLI EASYGEL 30 ~ 40%；
Cellulose gum 20 ~ 30%；
Fatty mono glyceride 15 ~ 20%；
Fatty acid diglyceride 10 ~ 15%；
Locust bean gum 7 ~ 15%.
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| CN110082458B (en) * | 2019-05-31 | 2022-05-03 | 北京工商大学 | Method for identifying correlation between cheddar cheese volatile substances and sensory quality grade |
| CN111398524B (en) * | 2020-04-01 | 2022-10-04 | 北京燕京啤酒股份有限公司 | Identification threshold value of key flavor components of beer and evaluation method of harmony of key flavor components of beer and hop aroma |
| CN112544704A (en) * | 2020-12-09 | 2021-03-26 | 上海应用技术大学 | Cheddar cheese aroma-removing matrix, preparation and application in flavor interaction |
| CN112544703A (en) * | 2020-12-09 | 2021-03-26 | 上海应用技术大学 | Cheddar cheese aroma-removing matrix, preparation method and application in threshold determination |
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