Method for determining perception threshold value of volatile flavor substances in cheese

Abstract

The invention discloses a method for determining a perception threshold value of volatile flavor substances in a cheese. The method comprises the following steps of preparing a simulation substrate for evaluating the strength of a cheese flavor; and adding the flavor substances in the cheese in the simulation substrate, adopting a three-point test method to perform sensory evaluation to obtain theperception threshold value of the flavor substances, wherein the step of preparing the simulation substrate for evaluating the strength of the cheese flavor comprises the following steps of adding protein powder in distilled water for uniformly stirring, performing sterilization and fermentation, and discharging whey to obtain a curd; respectively determining the contents of proteins and fats inthe cheese sample and the curd; and regulating a ratio of the proteins to the fats in the curd, and enabling the ratio of the proteins to the fats in the curd to be equal to that of the proteins to the fats in the cheese sample to obtain the simulation substrate. By adopting the method provided by the invention, the contents of main components of the adopted simulation substrate are the same as that of the main components of the cheese, expressions of the flavor substances in the simulation substrate and the cheese are highly consistent, and the perception threshold value of the volatile key flavor substances in the cheese can be rapidly and accurately determined.

Description

technical field [0001] The invention relates to the technical field of dairy product detection, in particular to a method for quickly and accurately measuring the detection threshold of volatile flavor substances in cheese. Background technique [0002] Flavor is one of the most important quality characteristics of food. Among the many volatile substances in food, only a small part contributes more prominently or plays an auxiliary role to the overall flavor. These compounds that play a leading role in product flavor are called the characteristic flavor compounds of the food. [0003] The role of a volatile flavor substance in the aroma of the system is not only related to its type and concentration, but also related to the detection threshold of the flavor substance. [0004] Detection threshold generally refers to the minimum concentration difference from not containing a certain component to being able to perceive the difference without identifying its characteristics. ...

AI Technical Summary

Problems solved by technology

[0007] Recently, foreign scholars have used aqueous solution and fresh cheese as simulation systems to study the aroma threshold of volatile flavor components in cheese. First, the existing simulation systems are complicated to make, and flavor compounds have different thresholds in different media. Generally, The threshold is lowest in air, followed by water, which leads to a high degree of consistency between the aroma model system and cheese aroma

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