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天时，其质构特性最佳，硬度稳定为3 230.17 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。研究结果可为Camembert干酪的贮藏品质控制提供理论支持。

The changes in the quality characteristics of Camembert cheese during storage were investigated to determine its optimal maturity time. Camembert cheese was selected as the research subject, and the storage conditions were set to 12 ℃ and 95% relative humidity. The physicochemical properties, flavor changes, and textural characteristics at different ripening stages (0, 5, 10, 15, 20, and 25 d) were measured. The results revealed that the moisture content, pH value, and free amino acid content of the cheese significantly increased with the increase in fermentation time (P<0.05). These changes stabilized after 20 days, with the moisture content at 61.34%, pH value at 6.68, and free amino acid content at 0.24%. Simultaneously, the protein content gradually decreased, while the soluble nitrogen/total nitrogen ratio significantly increased (P<0.05). The pH value 4.6 soluble nitrogen/total nitrogen ratio and its increasing rate from 0.06% on 0 d to 0.49% on 25 d were particularly notable. GC-MS analysis revealed that despite no significant differences in the types of fatty acids, the relative content of long-chain fatty acids (such as palmitic acid and oleic acid) was higher and more dominant. In contrast, the content of caproic acid, a short-chain fatty acid, decreased from 1.33% to 0.98%. Furthermore, it was observed that the textural characteristics of Camembert cheese was optimal on the 20th day of storage, with its hardness stabilizing at 3230.17 g and springiness reaching a maximum of 0.83. Therefore, the optimal ripening time for Camembert cheese was determined to be 20 days, at which its physicochemical properties, flavor changes, and textural characteristics reached optimal levels. The findings of this study may provide theoretical support for storage quality control of Camembert cheese.

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（KTP20240013）；广东省基础与应用基础研究基金省市联合基金项目（2023A1515110947）；广州市基础研究计划与应用基础研究基金项目（SL2022A04J01101）