通过建立快速成熟干酪模型,采用固相微萃取法提取传统藏灵菇发酵的切达干酪模型与商品发酵剂制作的切达干酪模型中挥发性成分,并结合气相色谱-质谱联用技术和气相色谱-嗅闻技术对萃取成分进行鉴定,结果表明醇类和酯类是藏灵菇发酵切达干酪成熟过程中的主要风味物质.藏灵菇发酵切达干酪模型中风味物质的种类和含量都明显高于商业发酵剂制作的切达干酪模型,其中酯类物质的变化最为显著.感官评价和风味分析结果表明,藏灵菇发酵切达干酪模型中酯类和醇类物质种类和含量更为丰富,风味更强,水果香味更浓郁,还具有酒香味.%The volatile flavor compounds of fast-ripened Cheddar cheese slurry model fermented with Tibetan kefir and Cheddar cheese model fermented with commercial starter were extracted by solid phase micro-extraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Results showed that the main volatile flavor components of Cheddar cheese model fermented with Tibetan kefir were alcohols and esters during its ripening. The number and amount of volatile flavor compounds in Cheddar cheese model fermented with Tibetan kefir were both higher than in Cheddar cheese model fermented with commercial starter. The volatile compounds which most significantly differed between two cheeses were esters. Sensory evaluation and flavor analysis showed that the number and amount of esters and alcohols in Cheddar cheese model fermented with Tibetan kefir were greater and it had a stronger flavor with fruity and wine aromas.
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