期刊论文

Zhang, WN

英文

Food Chemistry

0308-8146

2025

470

142655

10.1016/j.foodchem.2024.142655

CRediT authorship contribution statement Yanxia Cong: Writing – review & editing, Methodology, Conceptualization. Yunjie Lei: Methodology, Data curation. Yunlong Xiao: Investigation. Qi Zhou: Conceptualization. Zongyuan Wu: Formal analysis. Jiangtao Feng: Validation. Tao Yang: Resources. Weinong Zhang: Supervision, Project administration, acquisition.

本校为第一且通讯机构

Enzyme-modified butter (EMB) is well-known for its rich flavour, which is primarily defined by the process of enzymatic hydrolysis. This study employed lipidomics and flavouromics to assess the differences between EMBs and to uncover the intrinsic links between volatile organic compounds (VOCs) and lipids. Approximately 273 lipids and 82 VOCs were identified in butter. Palatase 20,000 L and Lipase MHA 10SD had the strongest hydrolytic activities, enhancing flavours characterised by the highest content of acids, followed by lactones and ketones. Combined with the variable importance in projecti...