莳萝精油作为保加利亚酸奶添加剂的应用

Q3 Engineering

Journal of Chemical Technology and Metallurgy Pub Date : 2024-01-03 DOI:10.59957/jctm.v59.i1.2024.6

Milen Dimitrov Dimov, Ira Taneva Dimitrova, Zlatin Dimitrov Zlatev

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引用次数: 0

摘要

本研究调查了从莳萝果实和叶片中提取的精油对乳酸菌、所制酸奶的香气特征和感官特性的影响。在发酵乳中添加 30 μl kg-1 量的精油会影响酸奶的 pH 值和香气特征，这是由于精油的成分不同造成的。测试人员在品尝过程中对获得的酸奶进行了感官评估。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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APPLICATION OF DILL ESSENTIAL OIL AS ADDITIVE TO BULGARIAN YOGHURT

In this study, the influence of the essential oil extracted from dill fruits and fronds on lactic acid bacteria, aroma profile and sensory characteristics of the obtained yoghurt was investigated. The addition of essential oils in amounts of 30 μl kg-1 fermented milk affects the pH and aroma profile, which is due to the different compositions of the oils. The obtained yoghurts were sensory well evaluated by the testers during the tasting performed.

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来源期刊

Journal of Chemical Technology and Metallurgy Engineering-Industrial and Manufacturing Engineering

CiteScore

1.40

自引率

0.00%

发文量