期刊文献

Characterization of volatile compound profile in Mongolian traditional fermented mare's milk, as Airag 收藏

蒙古传统发酵母马中挥发性化合物的表征,作为Airag
摘要
【Abstract】We aimed to evaluate the volatile compounds profile in traditional airag samples collected from two regions, including Bulgan and Uvurkhangai provinces, whereas famous airag‐making areas in Mongolia. The volatile compounds of airag were investigated by the GC–MS method. A total of 95 kinds of volatile compounds were detected, and these were classified into 6 different classes: 14 acids, 14 alcohols, 16 aldehydes, 19 esters, 9 ketones, and 23 aliphatic hydrocarbons. Among them, acetic acid, 2‐methyl propionic acid, isoamyl lactic acid, 2‐methyl butanoic acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, n‐decanoic acid, 1‐propanol, 3‐methyl 1‐butanol, phenyl ethyl alcohol, acetaldehyde, acetoin, ethyl acetate, ethyl hexanoate, ethyl caprylate, ethyl decanoate, ethyl 9‐decanoate, and ethyl laurate had a high concentration in airag samples. It may explain that acids, alcohols, and esters mainly influence the taste and aroma of airag, and aldehydes change depending on their fermentation time. We also found that Bulgan provinces` samples contained 20 types of aliphatic hydrocarbons, which may relate to the vegetation and fermentation process. The formation of sensory characteristics in airag is a complex and unclear process because it affects many factors. Our findings provide essential guidance on the composition of volatile compounds in Mongol airag.
摘要译文
【摘要】我们的目的是评估从两个地区收集的传统Airag样品中的挥发性化合物概况,包括Bulgan和Uvurkhangai Provinces,而蒙古著名的Airag制造区。通过GC -MS方法研究了AIRAG的挥发性化合物。总共检测到了95种挥发性化合物,并将其分为6种不同的类别:14种酸,14种酒精,16种醛,19酯,9个酮,9个酮和23个脂肪型碳氢化合物。Among them, acetic acid, 2‐methyl propionic acid, isoamyl lactic acid, 2‐methyl butanoic acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, n‐decanoic acid, 1‐propanol, 3‐methyl 1‐butanol, phenyl ethyl alcohol, acetaldehyde, acetoin, ethyl acetate, ethyl己酸酯,乙二醇,乙酰乙基乙酸乙酯,乙基9-苯甲酸乙酯和乙酰乙酸乙酯在AIRAG样品中具有很高的浓度。它可以解释说,酸,醇和酯主要影响Airag的口味和香气,醛的变化取决于其发酵时间。我们还发现,Bulgan Provinces的样品包含20种类型的脂族碳氢化合物,这可能与植被和发酵过程有关。Airag中感觉特征的形成是一个复杂而不清楚的过程,因为它影响了许多因素。我们的发现提供了关于蒙古Airag挥发性化合物组成的重要指导。
Oyundelger Ganzorig (https://orcid.org/0009-0009-6172-9640) [1];Batjargal Batdorj [2];Ishii Satomi [3];. Characterization of volatile compound profile in Mongolian traditional fermented mare's milk, as Airag[J]. Animal Science Journal, 2025,96(1)