発酵乳の官能的特徴と揮発性成分

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タイトル別名
  • Organoleptic Features and Volatile Components in Milk Fermented by Some Species of Lactic Acid Bacteria
  • ハッコウニュウ ノ カンノウテキ トクチョウ ト キハツセイ セイブン

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抄録

Flavor characteristics and preferences were determined by each of the following 13 strains of lactic acid bacteria: Lactobacillus bulgaricus B5b and B-6, L, helveticus (L, jugurti) BC-10, B-1 and LH-1, L. acidophilus LAH, Streptococcus cremoris H-61 and H41-21, S. lactis SC-10 and 527, S. diacetilactis DRC-1 and 13675, and S. thermophilus 510. Volatile components in head-space gas of each fermented milk were analyzed by means of a gas chromatographic technique, and the relationship between the organoleptic features and the production of volatile materials was investigated. The main organoleptic features of milk fermented by S. cremoris or S. lactis, to which panel member expressed a greater preference, were sweet-smelling, milk flavor and refreshing sour taste. On the contrary, green, musty or off-flavor was offen detected in milk fermented by L. bulgaricus, L. helveticus, L. acidophilus or S. thermophilus, for which panel member showed less preference. Main volatile components identified in the head-space gas of the fermented milk were acetaldehyde, acetone, ethanol and diacetyl. Among these compounds, acetaldehyde and diacetyl were considered to have direct effects on the flavor of fermented milk. Most of panel member detected typical "green" or "aldehyde" flavor in the milk fermented by L. bulgaricus B5b, B-6 or L. acidophilus LAH, in which more than 20 ppm acetaldehyde was produced. Aldehyde of 7ppm was not enough to produce a desirable yogurt flavor. Diacetyl flavor was detected only in the milk fermented by S. diacetilactis DRC-1 or 13675, in which more than 1.5 ppm diacetyl was produced.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 50 (11), 796-802, 1979

    公益社団法人 日本畜産学会

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