该研究旨在探讨Camembert干酪在贮藏期间的品质特性变化，以确定最佳成熟时间。研究对象为Camembert干酪，贮藏条件设定为12 ℃、相对湿度95%，并在不同成熟阶段（0、5、10、15、20及25 d）对其理化特性、风味变化及质构特性进行了测定。结果显示，随着成熟时间的延长，干酪的水分含量、pH值及游离氨基酸含量显著增加（P<0.05），并在20 d后趋于稳定，此时水分含量为61.34%，pH值为6.68，游离氨基酸含量为0.24%。同时，蛋白质含量逐渐下降，而可溶性氮/总氮值显著增加（P<0.05），其中pH值4.60氮/总氮的值和增长速率更为显著，从0 d的0.06%增加至25 d的0.49%。通过GC-MS分析发现，虽然干酪中脂肪酸种类无显著差异，但长链脂肪酸（如棕榈酸和油酸）的相对含量较高，占据主导地位，而短链脂肪酸己酸的含量则从1.33%减少至0.98%。此外，在干酪贮藏至第20 d时，其质构特性最佳，硬度稳定为3230.17 g，弹性最大为0.83。因此，Camembert干酪的最佳成熟时间为20 d，此时其理化特性、风味变化及质构特性均达到最佳水平。

The study was conducted to investigate the changes in the quality characteristics of Camembert cheese during storage to determine the optimal ripening time. Camembert cheese was selected as the subject of the research, and the storage conditions were set at 12 °C and 95% relative humidity. The physicochemical properties, flavour changes, and texture characteristics at different ripening stages (0, 5, 10, 15, 20, and 25 days) were measured. The results showed that as fermentation time increased, moisture content, pH value, and free amino acid content were significantly increased (P<0.05), stabilizing after 20 days, when the moisture content reached 61.34%, the pH value was 6.68, and the free amino acid content was 0.24%. At the same time, protein content was found to gradually decrease, while the soluble nitrogen/total nitrogen value was significantly increased (P<0.05), with the pH value 4.6 nitrogen/total nitrogen and its growth rate being particularly notable, increased from 0.06% on 0 d to 0.49% on 25 d. GC-MS analysis revealed that no significant differences were detected in the types of fatty acids, though long-chain fatty acids (such as palmitic acid and oleic acid) were found to dominate, while the content of the short-chain fatty acid caproic acid was reduced from 1.33% to 0.98%. Additionally, it was observed that the textural characteristics of Camembert cheese was optimal on the 20th day of storage, with hardness stabilizing at 3230.17 g and elasticity reaching a maximum of 0.83. Therefore, the optimal ripening time for Camembert cheese was determined to be 20 days, during which its physicochemical properties, flavor changes, and texture characteristics reached optimal levels.

TS254.1??

广东省农村科技特派员科技助力百县千镇万村高质量发展项目基金(KTP20240013)；广东省基础与应用基础研究基金省市联合基金(2023A1515110947)；广州市基础研究计划与应用基础研究基金(SL2022A04J01101)