Study of Aroma Characteristics and Establishment of Flavor Molecular Labels in Fermented Milks from Different Fermentation Strains
The aroma of fermented milk products is a key determinant of consumer preference. This study investigates the impact of different lactic acid strains on the aroma characteristics of fermented milk, identifies key volatile compounds, and establishes odor molecule labels to guide strain selection and...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/13/2237 |
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| author | Rui Xu Long Tang Xing Gao Xiaomo Han Chen Liu Huanlu Song |
| author_facet | Rui Xu Long Tang Xing Gao Xiaomo Han Chen Liu Huanlu Song |
| author_sort | Rui Xu |
| collection | DOAJ |
| description | The aroma of fermented milk products is a key determinant of consumer preference. This study investigates the impact of different lactic acid strains on the aroma characteristics of fermented milk, identifies key volatile compounds, and establishes odor molecule labels to guide strain selection and modification. Sensory evaluation, dynamic headspace sampling (DHS), and gas chromatography olfactometry–mass spectrometry (GC-O-MS) were used to analyze 23 milk samples prepared with various lactic acid bacteria strains. A total of 74 volatile compounds were identified by GC-O-MS. Fermented milk P4 had the highest total volatile compound content (1566.50 ng/g). Flavor profiles were found to depend on strain metabolism rather than specific genera, with fermentation flavor quality enhanced by strains containing 2,3-butanedione, acetic acid, and sulfur compounds. Four distinct flavor clusters were established through molecular labels. These results provide targeted guidance for industrial strain selection and modification in fermented milk production, enhancing sensory appeal and consumer acceptance. |
| format | Article |
| id | doaj-art-e539c4ca729d410abc8cfd4650c110c4 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-e539c4ca729d410abc8cfd4650c110c42025-08-20T02:35:56ZengMDPI AGFoods2304-81582025-06-011413223710.3390/foods14132237Study of Aroma Characteristics and Establishment of Flavor Molecular Labels in Fermented Milks from Different Fermentation StrainsRui Xu0Long Tang1Xing Gao2Xiaomo Han3Chen Liu4Huanlu Song5Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaLaboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaLaboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaLaboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaLaboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaLaboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaThe aroma of fermented milk products is a key determinant of consumer preference. This study investigates the impact of different lactic acid strains on the aroma characteristics of fermented milk, identifies key volatile compounds, and establishes odor molecule labels to guide strain selection and modification. Sensory evaluation, dynamic headspace sampling (DHS), and gas chromatography olfactometry–mass spectrometry (GC-O-MS) were used to analyze 23 milk samples prepared with various lactic acid bacteria strains. A total of 74 volatile compounds were identified by GC-O-MS. Fermented milk P4 had the highest total volatile compound content (1566.50 ng/g). Flavor profiles were found to depend on strain metabolism rather than specific genera, with fermentation flavor quality enhanced by strains containing 2,3-butanedione, acetic acid, and sulfur compounds. Four distinct flavor clusters were established through molecular labels. These results provide targeted guidance for industrial strain selection and modification in fermented milk production, enhancing sensory appeal and consumer acceptance.https://www.mdpi.com/2304-8158/14/13/2237fermented milkfermentation strainsaroma analysisDHSGC-O-MSOAV |
| spellingShingle | Rui Xu Long Tang Xing Gao Xiaomo Han Chen Liu Huanlu Song Study of Aroma Characteristics and Establishment of Flavor Molecular Labels in Fermented Milks from Different Fermentation Strains Foods fermented milk fermentation strains aroma analysis DHS GC-O-MS OAV |
| title | Study of Aroma Characteristics and Establishment of Flavor Molecular Labels in Fermented Milks from Different Fermentation Strains |
| title_full | Study of Aroma Characteristics and Establishment of Flavor Molecular Labels in Fermented Milks from Different Fermentation Strains |
| title_fullStr | Study of Aroma Characteristics and Establishment of Flavor Molecular Labels in Fermented Milks from Different Fermentation Strains |
| title_full_unstemmed | Study of Aroma Characteristics and Establishment of Flavor Molecular Labels in Fermented Milks from Different Fermentation Strains |
| title_short | Study of Aroma Characteristics and Establishment of Flavor Molecular Labels in Fermented Milks from Different Fermentation Strains |
| title_sort | study of aroma characteristics and establishment of flavor molecular labels in fermented milks from different fermentation strains |
| topic | fermented milk fermentation strains aroma analysis DHS GC-O-MS OAV |
| url | https://www.mdpi.com/2304-8158/14/13/2237 |
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