食品科学
发酵
脂类学
芳香
化学
代谢组学
发酵乳制品
美拉德反应
感官分析
品味
感觉系统
生物化学
生物
乳酸
色谱法
神经科学
细菌
遗传学
作者
Wei Jia,Yuyang Liu,Lin Shi
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-06-16
卷期号:364: 130378-130378
被引量:37
标识
DOI:10.1016/j.foodchem.2021.130378
摘要
Fermentation and thermal processing can improve the sensory properties of foods. Chemical composition of fermented brown goat milk was investigated using an integrated lipomics and metabonomic method while the effects of changes in chemical composition on sensory quality were also explored. After fermentation, organic acid, peptide and medium- and long-chain fatty acid contents in brown goat milk samples increased significantly. A total of 108 metabolites and 174 lipids related to sensory quality were identified. Heterocyclic compounds, as intermediates of Maillard reaction, modified colour, taste, and aroma, while changes in triglyceride content reduced the impact of off-odour, greatly improving sensory quality of fermented brown goat milk. This study provided new approaches for examining goat milk sensory quality and insights into how these can be modified to further diversify dairy products on the market.
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