Flavor evaluation of yak butter in Tsinghai-Tibet Plateau and isolation of microorganisms contributing flavor.
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.
College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, China.
SongQing
S
Hu
HaiLiu
H
Wei
ShaSha
S
Guo
Lin
L
Li
Yi
Y
Hou
D000818:Animals; D001230:Aspergillus / Q000302:isolation & purification*; D002079:Butter / Q000032:analysis* / Q000382:microbiology*; D002417:Cattle; D043302:Cultured Milk Products / Q000737:chemistry* / Q000382:microbiology*; D005285:Fermentation; D005504:Food Analysis; D005516:Food Microbiology; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D008892:Milk; D010407:Penicillium / Q000302:isolation & purification*; D004718:Saccharomycetales / Q000302:isolation & purification*; D013649:Taste; D018609:Tibet
D002079:Butter