CAJ | 학술논문

　　对添加稀奶油酶解物的90%脱脂乳感官明显提高的原理进行了探究。通过GC技术和固相微萃取（SPME）结合GC-MS的方法发现，作为乳类关键香成分的脂肪酸明显增加，其中，C8～C18的脂肪酸中偶数碳脂肪酸均有数倍增长；共检测到挥发性物质34种，其中特征性风味物质23种，对奶香贡献较大的脂肪酸类物质增长了83.9%，酮类增加了33%。因此，从机理上解释了增香90%脱脂乳风味提高的原因。
　　대첨가희내유매해물적90%탈지유감관명현제고적원리진행료탐구。통과GC기술화고상미췌취（SPME）결합GC-MS적방법발현，작위유류관건향성분적지방산명현증가，기중，C8～C18적지방산중우수탄지방산균유수배증장；공검측도휘발성물질34충，기중특정성풍미물질23충，대내향공헌교대적지방산류물질증장료83.9%，동류증가료33%。인차，종궤리상해석료증향90%탈지유풍미제고적원인。
The principle of milk flavour development by lipase hydrolyzed cream was studied. GC and SPME coupled with GC-MS were used to inspect the fatty acid and the volatile milk fat aroma. The fatty acid as the key content of milk fat aroma increased significantly,in which,even-carbon fatty acids in C8-C18 increased several times.34 volatile compounds and 23 characteristic flavor were detected ,in which, fatty acids increased 83.9%and ketone increased 33%.These were principles of milk flavour development by lipase hydrolyzed cream.