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Flavor evaluation of yak butter in Tsinghai‐Tibet Plateau and isolation of microorganisms contributing flavor
Author(s) -
HU SongQing,
WEI HaiLiu,
GUO ShaSha,
LI Lin,
HOU Yi
Publication year - 2011
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/j.1740-0929.2010.00803.x
Subject(s) - flavor , yak , food science , microorganism , organoleptic , penicillium , chemistry , plateau (mathematics) , biology , bacteria , mathematics , zoology , mathematical analysis , genetics
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.