本文基于消费者喜好酸度的探究，考察乳酸菌协同发酵对饼干风味特性的影响。经消费者对不同pH值面团制备的乳酸菌协同发酵饼干的喜好度评价显示，当发酵面团pH值为4.35~4.20时具有较高的消费者喜好度评分。采用21株乳酸菌发酵制备饼干，观察其对产品风味的影响。经感官描述性分析发现，坚果味、水果味（气味和滋味）、乳品酸味和甜味的强度与消费者喜好度呈正相关；而丁酸味、苦味和酵母味风味强度则与喜好度呈负相关。不同乳酸菌制备的发酵饼干中风味物质的种类和含量均具有差异。酯类、羰基类及烃类化合物的含量与消费者喜好度呈正相关；而有机酸及醚类物质种类及含量的不同是决定产品风味差异及喜好度评分不同的主要因素之一。结果表明，乳酸乳球菌XX3发酵制得的饼干具有较好的感官风味品质，其果香风味强度及酯类物质含量显著高于其他组饼干。

Based on consumer preference for acidity, the effect of cofermentation with lactic acid bacteria on the flavor characteristics of biscuits was investigated in this study. During an evaluation of consumer preference using biscuits fermented with lactic acid bacteria that were prepared using doughs with different pH values, the fermented dough with a pH value of 4.35~4.20 scored highly. Biscuit samples were fermented using 21 strains of lactic acid bacteria, whose effects on the flavor were examined. The sensory descriptive analysis evaluation showed that the nutty flavor, the fruity flavor (smell and taste), and the intensity of sweet and tart flavors of dairy products were positively related to consumer preference; the intensity of the butyric acid flavor, the bitter flavor, and the yeast-derived flavor were negatively related. There were significant differences in the contents and types of volatile compounds of biscuits fermented with different strains. The contents of esters, carbonyl compounds, and hydrocarbons were positively related to consumer preference, and the difference in the type and content of organic acids and ether compounds was one of the main factors affecting the flavor differences of the biscuits and the different scores in the preference evaluation. The results show that the biscuits fermented with Lactococcus lactis strain XX3 had a relative good sensory flavor quality, and their fruity flavor intensity and ester content were significantly higher than those of other groups.

国家自然科学基金资助项目（31471721）；“十二五”国家科技支撑计划项目（2014BAD04B03）