荞麦制品感官分析及香气成分研究进展
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摘要
荞麦营养丰富,富含芦丁等生物类黄酮化合物,是生产功能性食品的重要原料,但因其特有的苦涩味造成产品口感较差,对荞麦产品的开发带来一定的负面影响。该文综述各种荞麦产品的感官评价和挥发性成分的研究进展,以期为荞麦产品的进一步优化提供参考。
Buckwheat is one important ingredient of producing functional food,for it has rich nutritious and bioflaavonoids(such as rutin). The special bitterness leads to the poor taste of buckwheat products,which brings certain negative effects on the development of buckwheat production. In order to provide some references on the development of buckwheat products,this essay analyzed the sensory evaluation and volatile components of buckwheat products.
Buckwheat is one important ingredient of producing functional food,for it has rich nutritious and bioflaavonoids(such as rutin). The special bitterness leads to the poor taste of buckwheat products,which brings certain negative effects on the development of buckwheat production. In order to provide some references on the development of buckwheat products,this essay analyzed the sensory evaluation and volatile components of buckwheat products.
引文
[1]秦培友.我国主要荞麦品种资源品质评价及加工处理对荞麦成分和活性的影响[D].北京:中国农业科学院,2012
[2]王世霞,李笑蕊,贠婷婷,等.不同品种苦荞麦营养及功能成分对比分析[J].食品与机械,2016(7):5-9
[3]Gimenezbastida J A,Zielinski H.Buckwheat as a functional food and its effects on health[J].Journal of Agriculture&Food Chemistry,2015,63(36):7896-7913
[4]Pasini F,Gardini S,Marcazzan G L,et al.Buckwheat honey:Screening of composition and properties[J].Food Chem,2013,141(3):2802-2811
[5]Surma M,Zielinski H,Piskula M.Levels of contamination by perfluoroalkyl substances in honey from selected European countries[J].Bulletin of Environmental Contamination&Toxicology,2016,97(1):112-118
[6]Gimenezbastida J A,Piskula M K,Zielinski H.Recent advances in processing and development of buckwheat derived bakery and nonbakery products-a review[J].Polish Journal of Food&Nutrition Sciences,2015,65(1):9-20
[7]刘兆宏.食品感官评价技术在山西省食品行业中的应用及前景展望[D].晋中:山西农业大学,2014
[8]Imm B Y,Lee J H,Lee S H.Sensory quality index(SQI)for commercial food products[J].Food Quality&Preference,2011,22(8):748-752
[9]李小嫄,王洪伟,童华荣.食品感官评价技术在茶叶品质评价中的应用研究进展[J].食品安全质量检测学报,2015,6(5):1543-1547
[10]Filipcev B,Simurina O,Sakac M,et al.Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation[J].Food Chemistry,2011,125(1):164-170
[11]Chlopicka J,Pasko P,Gorinstein S,et al.Total phenolic and total flavonoid content,antioxidant activity and sensory evaluation of pseudocereal breads[J].LWT-Food Science and Technology,2012,46(2):548-555
[12]Wronkowska M,Zielinska D,Szawara-Nowak D,et al.Antioxidative and reducing capacity,macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread[J].International Journal of Food Science&Technology,2010,45(10):1993-2000
[13]Levent H,Bilgicli N.Evaluation of physical,chemical and sensory properties of Turkish flat breads(Bazlama and Yufka)supplemented with Lupin,buckwheat and oat flours[J].International Journal of Food Science Nutrition Engineering,2012,2(5):89-95
[14]Selimovic A,Milicevic D,Jasic M,et al.The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread[J].Croatian Journal of Food Science&Technology,2014,6(1):43-50
[15]Mikulajova A,Kohajdova Z,Nemeth,et al.Phenolic contents,antioxidant properties and sensory profile of wheat round rolls supplemented with whole grain cereals[J].Acta Alimentaria,2015,44(1):76-85
[16]Yildiz G,Bilgicli N.Effects of whole buckwheat,flour on physical,chemical and sensory properties of flat bread lavas[J].Czech Journal of Food Science,2012,30(6):534-540
[17]Lin L Y,Liu H M,Yu Y W,et al.Quality and antioxidant property of buckwheat enhanced wheat bread[J].Food Chemistry,2009,112(4):987-991
[18]Hager A S,Wolter A,Czerny M,et al..Investigation of product quality,sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts[J].European Food Research,Technology,2012,235(2):333-344
[19]Chopra N,Dhillon B,Puri S.Formulation of buckwheat cookies and their nutritional,physical,sensory and microbiological analysis[J].International Journal of Advanced Biotechnology Research,2013,5(4):381-387
[20]Przygodzka M,Zielinski H,Ciesarova Z,et al.Study on sensory quality,antioxidant properties,and Maillard reaction products formation in rye-buckwheat cakes enhanced with selected spices[J/OL].Journal of Chemistry,2015:1-9 https://www.hindawi.com/journals/jchem/2015/418639/
[21]Vujic L,Cepo D V,Dragojevic I V.Impact of dietetic tea biscuit formulation on starch digestibility and selected nutritional and sensory characteristics[J].LWT-Food Science and Technology,2015,62(1):647-653
[22]Kaur M,Sandhu K S,Arora A,et al.Gluten free biscuits prepared from buckwheat flour by incorporation of various gums:physicochemical and sensory properties[J].LWT-Food Science and Technology,2015,62(1):628-632
[23]Campo E,Arco L D,Urtasun L,et al.Impact of sourdough on sensory properties and consumers’preference of gluten-free breads enriched with teff flour[J].Journal of Cereal Science,2016,67:75-82
[24]Sedej I,Sakac M,Mandic A,et al.Quality assessment of gluten-free crackers based on buckwheat flour[J].LWT-Food Science and Technology,2011,44(3):694-699
[25]Yamsaengsung R,Berghofer E,Schoenlechner R.Physical properties and sensory acceptability of cookies made from chicpea addition to white wheat or whole flour compared to glutenfree amaranth or buckwheat flour[J].International Journal of Food Science&Technology,2012,47(10):2221-2227
[26]Moller C S,Oliveira V R,Amorim T P,et al.Elaboration,physicochemical and sensory analysis of a sweet bread made with buckwheat and fruit flours[J].Advance Journal of Food Science&Technology,2013,5(11):1450-1455
[27]Wójtowicz A,Kolasa A,Mo'sicki L.Influence of buckwheat addition on physical properties,texture and sensory characteristics of extruded corn snacks[J].Polish Journal of Food Nutrition Science,2013,63(4):239244
[28]Chillo S,Laverse J,Falcone P M,et al.Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality[J].Journal of Cereal Science,2008,47(2):144-152
[29]Choy A L,Morrison P D,Hughes J G,et al.Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour[J].Journal of Cereal Science,2013,57(3):281-287
[30]Ma Y J,Guo X D,Liu H,et al.Cooking,textural,sensorial,and antioxidant properties of common and tartary buckwheat noodles[J].Food Science Biotechnology,2013,22(1):153-159
[31]Suzuki T,Kim S J,Mukasa Y J,et al.Effects of lipase,lipoxygenase,peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles[J].Journal of Science Food Agriculture,2010,90(7):1232-1237
[32]Beitane I,Kruminazernture G,Murniece I.Sensory,colour and structural properties of pancakes prepared with pea and buckwheat flours[C].Jelgava:Baltic Conference on Food Science and Technology,2014:234-238
[33]Phiarais B P N,Mauch A,Schehl B D,et al.Processing of a top fermented beer brewed from 100%buckwheat malt with sensory and analytical characterization[J].Journal of Institute of Brewing,2012,116(3):265-274
[34]Dezelak M,Zarnkow M,Becker T,et al.Processing of bottom-fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization[J].Journal of the Institute of Brewing,2015,120(4):360-370
[35]Zhou Q,Wintersteen C L,Cadwallader K R.Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey[J].Journal of Agriculture Food Chemistry,2002,50(7):2016-2021
[36]Nakamura K,Naramoto K,Koyama M.Blood-pressure-lowering effect of fermented buckwheat sprouts in spontaneously hypertensive rats[J].Journal of Functional Foods,2013,5(1):406-415
[37]Liu C L,Chen Y S,Yang J H,et al.Trace element water improves the antioxidant activity of buckwheat(Fagopyrum esculentum Moench)sprouts[J].Journal of Agriculture Food Chemistry,2007,55(22):8934-8940
[38]Chun H H,Song K B.Optimisation of the combined treatments of aqueous chlorine dioxide,fumaric acid,and ultraviolet-C for improving the microbial quality and maintaining sensory quality of common buckwheat sprout[J].International of Journal of Food Science&Technology,2013,49(1):121-127
[39]Xu F Y,Gao Q H,Ma Y J,et al.Comparison of tartary buckwheat flour and sprouts steamed bread in quality and antioxidant property[J].Journal of Food Quality,2015,37(5):318-328
[40]Jelen H H,Majcher M,Dziadas M.Microextraction techniques in the analysis of food flavor compounds:a review[J].Analytic Chimica Acta,2012,738(5):13-26
[41]Prosen H,Kokalj M,Janes D,et al.Comparison of isolation methods for the determination of buckwheat volatile compounds[J].Food Chemistry,2010,121(1):298-306
[42]隋秀芳,李祥,秦礼康,等.蒸煮和焙炒整米苦荞茶香气成分分析及生产过程中主要化学成分的去向[J].食品科学,2012,33(22):269-273
[43]巩发永,肖诗明.凉山州苦荞茶产业现状及发展思路[J].江苏农业科学,2012,40(8):418-419
[44]Qin P Y,Ma T J,Wu L,et al.Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry[J].Journal of Food Science,2011,76(6):401-407
[45]Wang A,Song H,Ren C Z,et al.Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing[J].Flavour&Fragrance Journal,2011,27(1):47-53
[46]Wang A,Zhang J,Li Z.Correlation of volatile and nonvolatile components with the total antioxidant capacity of tartary buckwheat vinegar:influence of the thermal processing[J].Food Research International,2012,49(1):65-71
[47]Janes D,Prosen H,Kreft I,et al.Aroma compounds in buckwheat groats,flour,bran and husk[J].Cereal Chemistry,2010,87(2):141-143
[48]Janes D,Kantar D,Kreft S,et al.Identification of buckwheat(Fagopyrum esculentum Moench)aroma compounds with GC-MS[J].Food Chemistry,2009,112(1):120-124
[49]Mazza G,Cottrell T,Maleolmson L,et al.Headspace gas chromatography and sensory analyses of buckwheat stored under controlled atmosphere[J].Journal of Food Quality,2010,22(3):341-352
[50]Kawamaki I,Murayama N,Kawasaki S,et al.Effects of storage temperature on flavor of stone-milled buckwheat flour[J].Nippon Shokuhin Kagaku Kogyo Gakkaishi,2008,55(11):559-565
[51]Kawamaki I,Murayama N,Kawasaki S,et al.Influence of storage period on characteristic of stone-milled buckwheat flour[J].Nippon Shokuhin Kagaku Kogaku Kaishi,2009,56(10):513-519204
[52]Ohinata H,Karasawa H,Kurokouchi H K.Influence of milling methods on buckwheat aroma[C].Chuncheon:The proceeding of the8th ISB,2006:694-697
[53]Kim S J,Rahman M M,Lee M K,et al.Identification and quantification of volatile and phenolic compounds composition in buckwheat sprouts by GC/MS and HPLC[J].Asian Journal of Chemistry,2014,26(3):777-782
[54]Manyiloh C E,Ndip R N,Clarke A M.Volatile compounds in honey:a review on their involvement in aroma,botanical origin determination and potential biomedical activities[J].International Journal of Molecular Sciences,2016,12(12):9514-9532
[55]Wolski T,Tambor K,Rybak C H,et al.Identification of honey volatile components by solid phase microextraction(SPME)and gas chromatography/mass spectrometry(GC/MS)[J].Journal of Apicultural Science,2006,50(2):115-126
[56]Wardencki W,Chmiel T,Dymerski T,et al.Application of gas chromatography,mass spectrometry and olfactometry for quality assessment of selected food products[J].Ecological Chemistry and Engineering,2009,16(3):287-300
[57]Lee B S,Park S K.Volatile aromatic compounds and fermentation properties of fermented milk with buckwheat[J].Korean Journal of Food Science Technology,2013,45(3):267-273
[58]Gan H H,Yan B,Linforth R S T,et al.Development and validation of an APCI-MS/GC-MS approach for the classification and prediction of cheddar cheese maturity[J].Food Chemistry,2016,190(7):442-447
[2]王世霞,李笑蕊,贠婷婷,等.不同品种苦荞麦营养及功能成分对比分析[J].食品与机械,2016(7):5-9
[3]Gimenezbastida J A,Zielinski H.Buckwheat as a functional food and its effects on health[J].Journal of Agriculture&Food Chemistry,2015,63(36):7896-7913
[4]Pasini F,Gardini S,Marcazzan G L,et al.Buckwheat honey:Screening of composition and properties[J].Food Chem,2013,141(3):2802-2811
[5]Surma M,Zielinski H,Piskula M.Levels of contamination by perfluoroalkyl substances in honey from selected European countries[J].Bulletin of Environmental Contamination&Toxicology,2016,97(1):112-118
[6]Gimenezbastida J A,Piskula M K,Zielinski H.Recent advances in processing and development of buckwheat derived bakery and nonbakery products-a review[J].Polish Journal of Food&Nutrition Sciences,2015,65(1):9-20
[7]刘兆宏.食品感官评价技术在山西省食品行业中的应用及前景展望[D].晋中:山西农业大学,2014
[8]Imm B Y,Lee J H,Lee S H.Sensory quality index(SQI)for commercial food products[J].Food Quality&Preference,2011,22(8):748-752
[9]李小嫄,王洪伟,童华荣.食品感官评价技术在茶叶品质评价中的应用研究进展[J].食品安全质量检测学报,2015,6(5):1543-1547
[10]Filipcev B,Simurina O,Sakac M,et al.Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation[J].Food Chemistry,2011,125(1):164-170
[11]Chlopicka J,Pasko P,Gorinstein S,et al.Total phenolic and total flavonoid content,antioxidant activity and sensory evaluation of pseudocereal breads[J].LWT-Food Science and Technology,2012,46(2):548-555
[12]Wronkowska M,Zielinska D,Szawara-Nowak D,et al.Antioxidative and reducing capacity,macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread[J].International Journal of Food Science&Technology,2010,45(10):1993-2000
[13]Levent H,Bilgicli N.Evaluation of physical,chemical and sensory properties of Turkish flat breads(Bazlama and Yufka)supplemented with Lupin,buckwheat and oat flours[J].International Journal of Food Science Nutrition Engineering,2012,2(5):89-95
[14]Selimovic A,Milicevic D,Jasic M,et al.The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread[J].Croatian Journal of Food Science&Technology,2014,6(1):43-50
[15]Mikulajova A,Kohajdova Z,Nemeth,et al.Phenolic contents,antioxidant properties and sensory profile of wheat round rolls supplemented with whole grain cereals[J].Acta Alimentaria,2015,44(1):76-85
[16]Yildiz G,Bilgicli N.Effects of whole buckwheat,flour on physical,chemical and sensory properties of flat bread lavas[J].Czech Journal of Food Science,2012,30(6):534-540
[17]Lin L Y,Liu H M,Yu Y W,et al.Quality and antioxidant property of buckwheat enhanced wheat bread[J].Food Chemistry,2009,112(4):987-991
[18]Hager A S,Wolter A,Czerny M,et al..Investigation of product quality,sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts[J].European Food Research,Technology,2012,235(2):333-344
[19]Chopra N,Dhillon B,Puri S.Formulation of buckwheat cookies and their nutritional,physical,sensory and microbiological analysis[J].International Journal of Advanced Biotechnology Research,2013,5(4):381-387
[20]Przygodzka M,Zielinski H,Ciesarova Z,et al.Study on sensory quality,antioxidant properties,and Maillard reaction products formation in rye-buckwheat cakes enhanced with selected spices[J/OL].Journal of Chemistry,2015:1-9 https://www.hindawi.com/journals/jchem/2015/418639/
[21]Vujic L,Cepo D V,Dragojevic I V.Impact of dietetic tea biscuit formulation on starch digestibility and selected nutritional and sensory characteristics[J].LWT-Food Science and Technology,2015,62(1):647-653
[22]Kaur M,Sandhu K S,Arora A,et al.Gluten free biscuits prepared from buckwheat flour by incorporation of various gums:physicochemical and sensory properties[J].LWT-Food Science and Technology,2015,62(1):628-632
[23]Campo E,Arco L D,Urtasun L,et al.Impact of sourdough on sensory properties and consumers’preference of gluten-free breads enriched with teff flour[J].Journal of Cereal Science,2016,67:75-82
[24]Sedej I,Sakac M,Mandic A,et al.Quality assessment of gluten-free crackers based on buckwheat flour[J].LWT-Food Science and Technology,2011,44(3):694-699
[25]Yamsaengsung R,Berghofer E,Schoenlechner R.Physical properties and sensory acceptability of cookies made from chicpea addition to white wheat or whole flour compared to glutenfree amaranth or buckwheat flour[J].International Journal of Food Science&Technology,2012,47(10):2221-2227
[26]Moller C S,Oliveira V R,Amorim T P,et al.Elaboration,physicochemical and sensory analysis of a sweet bread made with buckwheat and fruit flours[J].Advance Journal of Food Science&Technology,2013,5(11):1450-1455
[27]Wójtowicz A,Kolasa A,Mo'sicki L.Influence of buckwheat addition on physical properties,texture and sensory characteristics of extruded corn snacks[J].Polish Journal of Food Nutrition Science,2013,63(4):239244
[28]Chillo S,Laverse J,Falcone P M,et al.Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality[J].Journal of Cereal Science,2008,47(2):144-152
[29]Choy A L,Morrison P D,Hughes J G,et al.Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour[J].Journal of Cereal Science,2013,57(3):281-287
[30]Ma Y J,Guo X D,Liu H,et al.Cooking,textural,sensorial,and antioxidant properties of common and tartary buckwheat noodles[J].Food Science Biotechnology,2013,22(1):153-159
[31]Suzuki T,Kim S J,Mukasa Y J,et al.Effects of lipase,lipoxygenase,peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles[J].Journal of Science Food Agriculture,2010,90(7):1232-1237
[32]Beitane I,Kruminazernture G,Murniece I.Sensory,colour and structural properties of pancakes prepared with pea and buckwheat flours[C].Jelgava:Baltic Conference on Food Science and Technology,2014:234-238
[33]Phiarais B P N,Mauch A,Schehl B D,et al.Processing of a top fermented beer brewed from 100%buckwheat malt with sensory and analytical characterization[J].Journal of Institute of Brewing,2012,116(3):265-274
[34]Dezelak M,Zarnkow M,Becker T,et al.Processing of bottom-fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization[J].Journal of the Institute of Brewing,2015,120(4):360-370
[35]Zhou Q,Wintersteen C L,Cadwallader K R.Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey[J].Journal of Agriculture Food Chemistry,2002,50(7):2016-2021
[36]Nakamura K,Naramoto K,Koyama M.Blood-pressure-lowering effect of fermented buckwheat sprouts in spontaneously hypertensive rats[J].Journal of Functional Foods,2013,5(1):406-415
[37]Liu C L,Chen Y S,Yang J H,et al.Trace element water improves the antioxidant activity of buckwheat(Fagopyrum esculentum Moench)sprouts[J].Journal of Agriculture Food Chemistry,2007,55(22):8934-8940
[38]Chun H H,Song K B.Optimisation of the combined treatments of aqueous chlorine dioxide,fumaric acid,and ultraviolet-C for improving the microbial quality and maintaining sensory quality of common buckwheat sprout[J].International of Journal of Food Science&Technology,2013,49(1):121-127
[39]Xu F Y,Gao Q H,Ma Y J,et al.Comparison of tartary buckwheat flour and sprouts steamed bread in quality and antioxidant property[J].Journal of Food Quality,2015,37(5):318-328
[40]Jelen H H,Majcher M,Dziadas M.Microextraction techniques in the analysis of food flavor compounds:a review[J].Analytic Chimica Acta,2012,738(5):13-26
[41]Prosen H,Kokalj M,Janes D,et al.Comparison of isolation methods for the determination of buckwheat volatile compounds[J].Food Chemistry,2010,121(1):298-306
[42]隋秀芳,李祥,秦礼康,等.蒸煮和焙炒整米苦荞茶香气成分分析及生产过程中主要化学成分的去向[J].食品科学,2012,33(22):269-273
[43]巩发永,肖诗明.凉山州苦荞茶产业现状及发展思路[J].江苏农业科学,2012,40(8):418-419
[44]Qin P Y,Ma T J,Wu L,et al.Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry[J].Journal of Food Science,2011,76(6):401-407
[45]Wang A,Song H,Ren C Z,et al.Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing[J].Flavour&Fragrance Journal,2011,27(1):47-53
[46]Wang A,Zhang J,Li Z.Correlation of volatile and nonvolatile components with the total antioxidant capacity of tartary buckwheat vinegar:influence of the thermal processing[J].Food Research International,2012,49(1):65-71
[47]Janes D,Prosen H,Kreft I,et al.Aroma compounds in buckwheat groats,flour,bran and husk[J].Cereal Chemistry,2010,87(2):141-143
[48]Janes D,Kantar D,Kreft S,et al.Identification of buckwheat(Fagopyrum esculentum Moench)aroma compounds with GC-MS[J].Food Chemistry,2009,112(1):120-124
[49]Mazza G,Cottrell T,Maleolmson L,et al.Headspace gas chromatography and sensory analyses of buckwheat stored under controlled atmosphere[J].Journal of Food Quality,2010,22(3):341-352
[50]Kawamaki I,Murayama N,Kawasaki S,et al.Effects of storage temperature on flavor of stone-milled buckwheat flour[J].Nippon Shokuhin Kagaku Kogyo Gakkaishi,2008,55(11):559-565
[51]Kawamaki I,Murayama N,Kawasaki S,et al.Influence of storage period on characteristic of stone-milled buckwheat flour[J].Nippon Shokuhin Kagaku Kogaku Kaishi,2009,56(10):513-519204
[52]Ohinata H,Karasawa H,Kurokouchi H K.Influence of milling methods on buckwheat aroma[C].Chuncheon:The proceeding of the8th ISB,2006:694-697
[53]Kim S J,Rahman M M,Lee M K,et al.Identification and quantification of volatile and phenolic compounds composition in buckwheat sprouts by GC/MS and HPLC[J].Asian Journal of Chemistry,2014,26(3):777-782
[54]Manyiloh C E,Ndip R N,Clarke A M.Volatile compounds in honey:a review on their involvement in aroma,botanical origin determination and potential biomedical activities[J].International Journal of Molecular Sciences,2016,12(12):9514-9532
[55]Wolski T,Tambor K,Rybak C H,et al.Identification of honey volatile components by solid phase microextraction(SPME)and gas chromatography/mass spectrometry(GC/MS)[J].Journal of Apicultural Science,2006,50(2):115-126
[56]Wardencki W,Chmiel T,Dymerski T,et al.Application of gas chromatography,mass spectrometry and olfactometry for quality assessment of selected food products[J].Ecological Chemistry and Engineering,2009,16(3):287-300
[57]Lee B S,Park S K.Volatile aromatic compounds and fermentation properties of fermented milk with buckwheat[J].Korean Journal of Food Science Technology,2013,45(3):267-273
[58]Gan H H,Yan B,Linforth R S T,et al.Development and validation of an APCI-MS/GC-MS approach for the classification and prediction of cheddar cheese maturity[J].Food Chemistry,2016,190(7):442-447