| Title: | "Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds" |
| Author(s): | Wang MS; Fan M; Zheng AR; Wei CK; Liu DH; Thaku K; Wei ZJ; |
| Address: | "School of Food Science and Engineering, Ningxia University, Yinchuan 750021, People's Republic of China. School of Food Science and Engineering, Ningxia University, Yinchuan 750021, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China. School of Food Science and Engineering, Ningxia University, Yinchuan 750021, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: weichaokun@nxu.edu.cn. Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: zjwei@hfut.edu.cn" |
| DOI: | 10.1016/j.foodchem.2023.136299 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Lipolysis and flavor development during fermentation of sour cream were studied by evaluating the physicochemical changes, sensory differences and volatile components. The fermentation caused significant changes in pH, viable count and sensory evaluation. The peroxide value (POV) decreased after reaching the maximum value of 1.07 meq/kg at 15 h, while thiobarbituric acid reactive substances (TBARS) increased continuously with the accumulation of secondary oxidation products. The Free fatty acids (FFAs) in sour cream were mainly myristic, palmitic and stearic. GC-IMS was used to identify the flavor properties. A total of 31 volatile compounds were identified, among which the contents of characteristic aromatic substances such as ethyl acetate, 1-octen-3-one and hexanoic acid were increased. The results suggest that lipid changes and flavor formation in sour cream are influenced by fermentation time. Furthermore, flavor compounds may be related to lipolysis such as 1-octen-3-one and 2- heptanol were also observed" |
| Keywords: | *Lipolysis Ketones Food Fermentation *Volatile Organic Compounds Lipid decomposition and oxidation Sour cream Volatile organic component; |
| Notes: | "MedlineWang, Meng-Song Fan, Min Zheng, An-Ran Wei, Chao-Kun Liu, Dun-Hua Thaku, Kiran Wei, Zhao-Jun eng England 2023/05/14 Food Chem. 2023 Oct 15; 423:136299. doi: 10.1016/j.foodchem.2023.136299. Epub 2023 May 9" |
