Effects of four lipases on the aroma of anhydrous milk fat hydrolysate
Enzymatic product of anhydrous milk fat (AMF) can improve milk flavor quality. In order to increase the diversity of AMF flavor profiles,Danish AMF was enzymatically hydrolyzed using four different lipases,the degree of hydrolysis was controlled through enzymatic treatment time. Four hydrolysates were selected for further analysis based on their acid value and aroma profile. The volatile compounds in AMF and the four hydrolysates were extracted using thermal desorption and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 83 aroma compounds were detected across all samples. Enzymatic hydrolysis generated 43 new aroma compounds and increased the concentration of 13 compounds found in the original AMF. Among these,21 key aroma compounds with a relative odor activity value greater than 1 were identified. Principal component analysis revealed 15 aroma compounds that primarily contributed to the unique aroma of each sample. Sensory evaluation and cluster analysis were used to characterize the four AMF hydrolysates. While A-5 and M-5 showed similar aroma intensities,they possessed distinct flavor profiles. A-5 had a cream-like flavor,while M-5 was more appropriate for yogurt. P-5 had a higher aroma intensity compared to A-5 and M-5,with a flavor suitable for pure milk applications. D-5 exhibited the highest aroma intensity and a flavor characteristic of sour cheese.
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