Effects of rennets on amino acids, fatty acids and volatile flavor substances of ripe yak milk hard cheese
To investigate the effects of rennets on amino acids,fatty acids and volatile flavor compounds,amino acid analyzers, headspace solid-phase microextraction and gas chromatography-mass spectrometry were used to determine the contents and combinations of amino acids,fatty acids and volatile flavor compounds in Calf Rennet,Bacillus licheniformis D3.11 Rennet and Papain Rennet Yak Milk Hard Cheese. The results show that with the increase of ripening time,the moisture contents of the three types of cheese show a decreasing trend,while the contents of TN,pH4.6-SN,and 12％TCA-SN show an increasing trend,and TN is negatively correlated with moisture content. Their protein hydrolysis ability is BR>PR>CR;The amino acid content in BR-YMHC is significantly higher than the other two types of cheese;The fat contents of three types of cheese always show a decrease trend during the maturation process,and their fat degradation ability is BR>PR>CR. Compared with CR-YMHC,the relative content of unsaturated fatty acids in BR-YMHC and PR-YMHC is higher,and the relative content of functional fatty acids(oleic acid) is the highest in BR-YMHC;36,35,and 32 volatile flavor compounds were identified in three types of cheese,among which CR-YMHC has the highest relative content of ketones(26.39％);BR-YMHC has the highest relative content of esters(43.02％);and PR-YMHC has the highest relative content of acids(31.86％).The results provide a theoretical basis for the production and processing of enzymatic curd cheese and the flavor regulation of yak milk hard cheese.
rennetyak milk hard cheeseamino acidsfatty acidsflavor compounds
万方数据
维普
