Flavor evaluation of yak butter in Tsinghai-Tibet Plateau and isolation of microorganisms contributing flavor

Autor:	Hai-Liu Wei, Song-Qing Hu, Sha-Sha Guo, Lin Li, Yi Hou
Rok vydání:	2010
Předmět:	biology Food industry business.industry Chemistry Microorganism Organoleptic General Medicine biology.organism_classification Food Analysis Penicillium Food microbiology Fermentation Food science General Agricultural and Biological Sciences business Flavor
Zdroj:	Animal Science Journal. 82:122-126
ISSN:	1344-3941
Popis:	Yak butter in Tsinghai-Tibet Plateau possesses the characters of high energy, abundant alimentation and a special flavor with certain medical and health care functions. In this paper the organoleptic flavor of yak butter was estimated, and 28 kinds of substance with different flavors were identified with the technique of coupling gas chromatography to mass spectroscopy (GC-MS). The results showed that there are many microorganisms in yak butter with natural inoculation, which contribute to the formation of its special flavors. It was found that three of these 15 microorganisms, identified as Saccharomycetaceae, Penicillium and Asperillus separately, contributed the most to flavors. The microorganisms are expected to be applied in the food industry, especially to produce dairy food with the unique flavor of yak butter.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::86d499f512ce8dfc542828ecd91b59d9 https://doi.org/10.1111/j.1740-0929.2010.00803.x Zobrazit plný text záznamu Plný text