Extracts of pH 4.6 soluble N from Mozzarella cheese separated by HPLC found that the large molecular peptides were gradually decreased during ripening, small molecular peptides and amino acid gradually increased. By analyzing the volatile compounds during ripening by GC -MS, many important compounds were identified in Mozzarella cheese, such as 2 - mediyl -3 -pentanol 、3 -Methyl - butanal, Nonanal,Benzaldehyde、2-Heptanone、2-Nonanone,3-Hydroxy-2-butanone、Octanoic acid、Butanoic acid ethyl ester 、Hexanoic acid ethyl ester、Dimethyldisulfide and so on. In Mozzarella cheese , the Num. of Aldehydes 、Ketones 、 Esters were gradually increased during ripening, Hydrocarbons、Acids、 Alcohols were gradually decreased.%通过对pH值为4.6的可溶性成分的HPLC分离,发现干酪成熟过程中大分子的肤类逐渐减少,小分子的肽类和氨基酸逐渐增多,对成熟干酪中的挥发性物质进行GC-MS分析.结果表明,鉴定出许多重要的风味化合物,如:2-甲基-3戊醇、3-甲基丁醛、壬醛、苯甲醛、2-庚酮和2-壬酮、3-羟基-2-丁酮、辛酸、丁酸乙酯、己酸乙酯、二甲基二硫醚等.在Mozzarella干酪的成熟过程中,醛、酮、酯的数量增多,而烃、酸、醇的种类逐渐减少.
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