Article(id=1152687438448214601, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20250127001, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1737907200000, receivedDateStr=2025-01-27, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752751701223, onlineDateStr=2025-07-17, pubDate=1747238400000, pubDateStr=2025-05-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752751701223, onlineIssueDateStr=2025-07-17, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752751701223, creator=13701087609, updateTime=1752751701223, updator=13701087609, issue=Issue{id=1152687434774000221, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='9', pageStart='1', pageEnd='324', issueExtLink='null', onlineDate='null', pubDate='1747238400000', pubDateStr='2025-05-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752751700342, creator='13701087609', updateTime=1756708585928, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1169283815848555430, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1169283815848555431, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1152687434774000221, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=23, endPage=32, ext={EN=ArticleExt(id=1152687438834090583, articleId=1152687438448214601, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Screening of fermentation strains from Viili source and analysis of fermentation characteristics of compound starter cultures, columnId=1152687436237812322, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Application of Fermentation Technology in Food, runingTitle=null, highlight=null, articleAbstract=
Objective To screen lactic acid bacteria from Viili fermented milk and explore the proportion of bacteria in the compound starter cultures. Methods Lactic acid bacteria were isolated using streak plating, and their taxonomic classification was determined through phylogenetic analysis based on 16S rRNA sequences. The composition of strain ratios in mixed cultures was designed with reference to the bacterial abundance observed in Viili fermented milk. Comprehensive analyses were performed to evaluate the acidity, exopolysaccharide production, textural properties and volatile flavor compounds of the mixed fermentation groups. Results Diversity analysis identified 4 bacterial genera, among which Lactococcus, Streptococcus and Leuconostoc were the dominant genera, comprising 49.12%, 40.67% and 10.21% of the total bacterial composition, respectively. Lactococcus lactis H2, Streptococcus thermophilus H17, Leuconostoc mesenteroides H30 and Lactobacillus paracasei H33 were isolated and screened. A total of 20 fermentation trials with different strain compositions were designed to conduct a comprehensive assessment of key parameters, including pH, coagulation time, textural properties, exopolysaccharide content and flavor profile. The results indicated that formulations S13 (H2:H17:H30:H33=11:4:4:1) and S17 (H2:H17:H30:H33=30:35:16:19) demonstrated the highest similarity to Viili fermented milk in terms of physicochemical and sensory properties. Conclusion The blended formulations S13 (H2:H17:H30:H33=11:4:4:1) and S17 (H2:H17:H30:H33=30:35:16:19) exhibit promising potential as compound starter cultures. This study provides a theoretical basis for developing compound starter cultures in Viili fermented milk production.
, authors=null, authorsList=Xiao-Ran HU, Xiao-Wei HE, Xiao-Xuan CAO, Jia-Yi WANG, Jie GAO, Ya-Xin SANG, authorCompany=null, correspAuthors=Jie GAO, Ya-Xin SANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1152687473269326588, articleId=1152687438448214601, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=Viili源发酵菌种筛选及其复配发酵剂发酵特性分析, columnId=1152687436393001573, journalTitle=食品安全质量检测学报, columnName=本期专题：发酵技术在食品中的应用, runingTitle=null, highlight=null, articleAbstract=
目的 筛选Viili发酵乳中的乳酸菌, 探讨复配发酵剂中菌种比例。方法 通过平板划线分离筛选其微生物, 根据16S rRNA序列构建系统发育树确定菌株的种属。并结合Viili发酵乳中细菌的丰度对复配比例进行设计, 对复配发酵组的酸度、胞外多糖含量、质构、挥发性风味物质进行综合分析。结果 多样性结果显示检测出4个细菌属, 其中乳球菌属(Lactococcus)、链球菌属(Streptococcus)、明串珠菌属(Leucanostoc)作为优势细菌属, 占比分别为49.12%、40.67%、10.21%。分离筛选得到乳酸乳球菌H2、嗜热链球菌H17、肠膜明串珠菌H30、副干酪乳杆菌H33。通过复配设计20组不同比例的发酵实验, 综合评估pH、凝乳时间、质构特性、胞外多糖含量及风味等指标, 结果表明, 复配组S13(活菌数之比为H2:H17:H30:H33=11:4:4:1)和S17(活菌数之比为H2:H17:H30:H33=30:35:16:19)在各项性能上与Viili发酵乳最为接近。结论 复配组S13 (H2:H17:H30:H33=11:4:4:1)和S17 (H2:H17:H30:H33=30:35:16:19 )具有作为复合发酵剂的应用价值。本研究为Viili发酵乳复配发酵剂提供了理论基础。
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胡晓冉(2002—), 女, 硕士研究生, 主要研究方向为食品微生物。E-mail: 18132624523@163.com
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42(12): 237-243., articleTitle=Analysis of volatile flavor substances in Huangjiu with different years based on GC-IMS, refAbstract=null)], funds=[Fund(id=1169272871512716075, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, awardId=246Z2814G, language=CN, fundingSource=中央引导地方科技发展资金项目(246Z2814G), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1169272867846894314, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, xref=null, ext=[AuthorCompanyExt(id=1169272867855282923, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, companyId=1169272867846894314, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China), AuthorCompanyExt(id=1169272867859477228, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, companyId=1169272867846894314, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=河北农业大学食品科技学院, 保定 071000)])], figs=[ArticleFig(id=1169272869654639377, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=EN, label=Fig.1, caption=
Gram staining results of selected microorganisms, figureFileSmall=l4jSyhHWFgTwkQ0EPwQA5g==, figureFileBig=cdXjIzues95lRfR79JUAQA==, tableContent=null), ArticleFig(id=1169272869717553938, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=CN, label=图1, caption=
部分微生物革兰氏染色结果, figureFileSmall=l4jSyhHWFgTwkQ0EPwQA5g==, figureFileBig=cdXjIzues95lRfR79JUAQA==, tableContent=null), ArticleFig(id=1169272869780468499, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=EN, label=Fig.2, caption=
Phylogenetic tree of the isolated strains, figureFileSmall=Pu2yBEUGvPSEps9dwFtCKw==, figureFileBig=WawNOwkQn3W13KQC+Sr7lA==, tableContent=null), ArticleFig(id=1169272869834994452, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=CN, label=图2, caption=
分离株系统发育树, figureFileSmall=Pu2yBEUGvPSEps9dwFtCKw==, figureFileBig=WawNOwkQn3W13KQC+Sr7lA==, tableContent=null), ArticleFig(id=1169272869897909013, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=EN, label=Fig.3, caption=
Changes in acidity during the Viili fermentation process, figureFileSmall=bSm1DOiYaNaw4O2Q3anHRg==, figureFileBig=KySuMt3EgAymuFvMNHaxBQ==, tableContent=null), ArticleFig(id=1169272869960823574, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=CN, label=图3, caption=
Viili发酵过程中酸度变化, figureFileSmall=bSm1DOiYaNaw4O2Q3anHRg==, figureFileBig=KySuMt3EgAymuFvMNHaxBQ==, tableContent=null), ArticleFig(id=1169272870019543831, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=EN, label=Fig.4, caption=
Final pH of fermentation, figureFileSmall=DUCrtP+2XA4Fhk/nPHqnWA==, figureFileBig=ICSOO3DdEOBagje8PLF4wA==, tableContent=null), ArticleFig(id=1169272870069875480, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=CN, label=图4, caption=
发酵终点pH 注: 组别之间无显著差异(P>0.05)。
, figureFileSmall=DUCrtP+2XA4Fhk/nPHqnWA==, figureFileBig=ICSOO3DdEOBagje8PLF4wA==, tableContent=null), ArticleFig(id=1169272870141178649, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=EN, label=Fig.5, caption=
Hierarchical clustering of texture data, figureFileSmall=sVcDZECZjzAoECm9VqXp9w==, figureFileBig=porehY5tVyU8tftpT7rhsg==, tableContent=null), ArticleFig(id=1169272870220870426, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=CN, label=图5, caption=
质构结果层级聚类, figureFileSmall=sVcDZECZjzAoECm9VqXp9w==, figureFileBig=porehY5tVyU8tftpT7rhsg==, tableContent=null), ArticleFig(id=1169272870300562203, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=EN, label=Fig.6, caption=
Differential analysis of texture results between different clusters, figureFileSmall=E9A8Mqn+YG4U+Yx6+bA/mA==, figureFileBig=hI4ljOXKokJH9cWtvDgvzA==, tableContent=null), ArticleFig(id=1169272870363476764, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=CN, label=图6, caption=
不同簇质构结果差异分析 注: 图中不同字母分别表示各指标在不同组别间的显著性差异(P<0.05); 横坐标数字表示质构聚类结果中划分的不同簇。
, figureFileSmall=E9A8Mqn+YG4U+Yx6+bA/mA==, figureFileBig=hI4ljOXKokJH9cWtvDgvzA==, tableContent=null), ArticleFig(id=1169272870409614109, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=EN, label=Fig.7, caption=
Concentration of exopolysaccharide, figureFileSmall=KpQBTTMba2H/A3Y2IkcBBw==, figureFileBig=+LQOzHTXKAaGQl5gRdQHfg==, tableContent=null), ArticleFig(id=1169272870468334366, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=CN, label=图7, caption=
胞外多糖含量 注: *表示不同组别间的显著性差异(P<0.05)。
, figureFileSmall=KpQBTTMba2H/A3Y2IkcBBw==, figureFileBig=+LQOzHTXKAaGQl5gRdQHfg==, tableContent=null), ArticleFig(id=1169272870531248927, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=EN, label=Fig.8, caption=
Fingerprint of volatile flavor compound, figureFileSmall=PQcEqU7tlqYNPrbMisrcPg==, figureFileBig=ESWUnhfwU4G+Sh1Gk8cyOw==, tableContent=null), ArticleFig(id=1169272870602552096, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=CN, label=图8, caption=
挥发性风味物质指纹图谱, figureFileSmall=PQcEqU7tlqYNPrbMisrcPg==, figureFileBig=ESWUnhfwU4G+Sh1Gk8cyOw==, tableContent=null), ArticleFig(id=1169272870665466657, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=EN, label=Fig.9, caption=
PCA of volatile flavor compounds, figureFileSmall=KAlzu7lY0ou4iAehZoRQ2A==, figureFileBig=AutW4cCg4Ob6ZQh6n5oYyQ==, tableContent=null), ArticleFig(id=1169272870724186914, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=CN, label=图9, caption=
挥发性风味物质PCA, figureFileSmall=KAlzu7lY0ou4iAehZoRQ2A==, figureFileBig=AutW4cCg4Ob6ZQh6n5oYyQ==, tableContent=null), ArticleFig(id=1169272870787101475, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=EN, label=Fig.10, caption=
Heat map of volatile flavor compounds clusters, figureFileSmall=YstVlevf+LGFEunIUsfj5Q==, figureFileBig=PuCHsK5X/zRStgNZrIgaQA==, tableContent=null), ArticleFig(id=1169272870858404644, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=CN, label=图10, caption=
挥发性风味物质聚类热图, figureFileSmall=YstVlevf+LGFEunIUsfj5Q==, figureFileBig=PuCHsK5X/zRStgNZrIgaQA==, tableContent=null), ArticleFig(id=1169272870929707813, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=EN, label=Table 1, caption=
Carrier gas setting parameters
, figureFileSmall=null, figureFileBig=null, tableContent=
| 时间/min | 载气在色谱柱中的流速(E1)/(mL/min) | 载气在迁移管中的流速(E2)/(mL/min) |
| 0 | 150 | 2 |
| 2 | 150 | 2 |
| 10 | 150 | 10 |
| 15 | 150 | 100 |
| 20 | 150 | 150 |
| 30 | 150 | 150 |
), ArticleFig(id=1169272870992622374, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=CN, label=表1, caption=
载气设置参数
, figureFileSmall=null, figureFileBig=null, tableContent=
| 时间/min | 载气在色谱柱中的流速(E1)/(mL/min) | 载气在迁移管中的流速(E2)/(mL/min) |
| 0 | 150 | 2 |
| 2 | 150 | 2 |
| 10 | 150 | 10 |
| 15 | 150 | 100 |
| 20 | 150 | 150 |
| 30 | 150 | 150 |
), ArticleFig(id=1169272871055536935, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=EN, label=Table 2, caption=
Design of fermentation ratio for different strain combinations (%)
, figureFileSmall=null, figureFileBig=null, tableContent=
| 组别 | 乳酸乳
球菌H2 | 嗜热链球菌H17 | 肠膜明串
珠菌H30 | 副干酪乳杆菌H33 |
| S1 | 38 | 41 | 10 | 11 |
| S2 | 47 | 20 | 20 | 13 |
| S3 | 53 | 32 | 10 | 5 |
| S4 | 40 | 29 | 26 | 5 |
| S5 | 30 | 33 | 27 | 10 |
| S6 | 38 | 41 | 10 | 11 |
| S7 | 47 | 20 | 20 | 13 |
| S8 | 37 | 23 | 20 | 20 |
| S9 | 30 | 35 | 16 | 19 |
| S10 | 44 | 34 | 17 | 5 |
| S11 | 30 | 50 | 15 | 5 |
| S12 | 45 | 20 | 30 | 5 |
| S13 | 55 | 20 | 20 | 5 |
| S14 | 60 | 23 | 10 | 7 |
| S15 | 45 | 25 | 10 | 20 |
| S16 | 35 | 40 | 20 | 5 |
| S17 | 30 | 35 | 16 | 19 |
| S18 | 47 | 20 | 20 | 13 |
| S19 | 30 | 20 | 30 | 20 |
| S20 | 30 | 33 | 27 | 10 |
), ArticleFig(id=1169272871139423016, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=CN, label=表2, caption=
不同菌复配发酵占比设计(%)
, figureFileSmall=null, figureFileBig=null, tableContent=
| 组别 | 乳酸乳
球菌H2 | 嗜热链球菌H17 | 肠膜明串
珠菌H30 | 副干酪乳杆菌H33 |
| S1 | 38 | 41 | 10 | 11 |
| S2 | 47 | 20 | 20 | 13 |
| S3 | 53 | 32 | 10 | 5 |
| S4 | 40 | 29 | 26 | 5 |
| S5 | 30 | 33 | 27 | 10 |
| S6 | 38 | 41 | 10 | 11 |
| S7 | 47 | 20 | 20 | 13 |
| S8 | 37 | 23 | 20 | 20 |
| S9 | 30 | 35 | 16 | 19 |
| S10 | 44 | 34 | 17 | 5 |
| S11 | 30 | 50 | 15 | 5 |
| S12 | 45 | 20 | 30 | 5 |
| S13 | 55 | 20 | 20 | 5 |
| S14 | 60 | 23 | 10 | 7 |
| S15 | 45 | 25 | 10 | 20 |
| S16 | 35 | 40 | 20 | 5 |
| S17 | 30 | 35 | 16 | 19 |
| S18 | 47 | 20 | 20 | 13 |
| S19 | 30 | 20 | 30 | 20 |
| S20 | 30 | 33 | 27 | 10 |
), ArticleFig(id=1169272871244280617, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=EN, label=Table 3, caption=
Volatile flavor compounds
, figureFileSmall=null, figureFileBig=null, tableContent=
| 编号 | 化合物名称 | CAS编号 | 分子式 | 气味描述 |
| 酯类 | 1 | 甲酸香叶酯 | C105862 | C11H18O2 | 嫩叶味 |
| 2 | 葫芦巴内酯 | C28664359 | C6H8O3 | 焦糖味 |
| 3 | 丙位庚内酯 | C3301904 | C7H12O2 | 焦糖味 |
| 4 | 正戊酸正戊酯 | C2173560 | C10H20O2 | 果味 |
| 5 | 水杨酸甲酯 | C119368 | C8H8O3 | 薄荷味 |
| 6 | 乙酸苄酯 | C140114 | C9H10O2 | 花果香味 |
| 7 | 庚酸乙酯 | C106309 | C9H18O2 | 菠萝香味 |
| 8 | 丙酸己酯 | C2445763 | C9H18O2 | 梨香、果香 |
| 9 | 乙酸橙花酯 | C141128 | C12H20O2 | 花香味 |
| 10 | 水杨酸乙酯 | C118616 | C9H10O3 | 冬青油香 |
| 11 | 庚酸甲酯 | C106730 | C8H16O2 | 花浆果香 |
| 12 | 己酸丙酯 | C626777 | C9H18O2 | 甜果味 |
| 13 | 3-羟基丁酸乙酯 | C5405414 | C6H12O3 | 葡萄味 |
| 14 | 反式-2-己烯酸乙酯 | C27829727 | C8H14O2 | 蔬菜味 |
| 酸类 | 15 | 己酸 | C142621 | C6H12O2 | 椰子油味 |
| 16 | 二乙基丙二酸 | C510203 | C7H12O4 | - |
| 17 | 正戊酸 | C109524 | C5H10O2 | 腐败味 |
| 醇类 | 18 | 正癸醇 | C112301 | C10H22O | 酒味 |
| 19 | 反式-2-已烯-1-醇 | C2305217 | C6H12O | 蘑菇味 |
| 20 | 3-呋喃甲醇 | C4412913 | C5H6O2 | 香甜气味 |
| 21 | 芳樟醇 | C78706 | C10H18O | 柑橘花香 |
| 22 | 3-辛醇 | C589980 | C8H18O | 玫瑰香 |
| 醛类 | 23 | 2-十一烯醛 | C2463776 | C11H20O | 醛味 |
| 24 | 癸醛 | C112312 | C10H20O | 柑橘皮味 |
| 25 | 紫苏醛 | C18031408 | C10H14O | 柑橘味 |
| 26 | 反-2-辛烯醛 | C2548870 | C8H14O | 黄瓜味 |
| 27 | 庚醛 | C111717 | C7H14O | 果香 |
| 28 | 5-甲基糠醛 | C620020 | C6H6O2 | 甜香、焦糖香 |
| 29 | 十二醛 | C112549 | C12H24O | 花香 |
| 30 | 水杨醛 | C90028 | C7H6O2 | 苦杏仁味 |
| 酮类 | 31 | 2-癸酮 | C693549 | C10H20O | 橙色花香 |
| 32 | 左旋薄荷酮 | C14073973 | C10H18O | 薄荷味 |
| 33 | 呋喃酮 | C3658773 | C6H8O3 | 烤香面包、焦糖香气 |
| 34 | 6-甲基-3,5-庚二烯-2-酮 | C1604280 | C8H12O | 肉桂、椰子味 |
| 35 | 仲辛酮 | C111137 | C8H16O | 泥土味 |
| 酚类 | 36 | 间甲酚 | C108394 | C7H8O | 木质皮革味 |
| 37 | 乙基麦芽酚 | C4940118 | C7H8O3 | 焦糖味 |
| 38 | 甲基丁香酚 | C93152 | C11H14O2 | 甜味 |
| 39 | 甲基麦芽酚 | C118718 | C6H6O3 | 甜焦糖味 |
| 其他 | 40 | 吲哚 | C120729 | C8H7N | - |
| 41 | 邻苯二甲醚 | C91167 | C8H10O2 | 甜奶油香 |
| 42 | 十一烷 | C1120214 | C11H24 | - |
| 43 | 月桂烯 | C123353 | C10H16 | 胡椒萜烯辣香 |
| 44 | 乙二醇单丁醚 | C111762 | C6H14O2 | - |
), ArticleFig(id=1169272871340749610, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1152687438448214601, language=CN, label=表3, caption=
挥发性风味物质
, figureFileSmall=null, figureFileBig=null, tableContent=
| 编号 | 化合物名称 | CAS编号 | 分子式 | 气味描述 |
| 酯类 | 1 | 甲酸香叶酯 | C105862 | C11H18O2 | 嫩叶味 |
| 2 | 葫芦巴内酯 | C28664359 | C6H8O3 | 焦糖味 |
| 3 | 丙位庚内酯 | C3301904 | C7H12O2 | 焦糖味 |
| 4 | 正戊酸正戊酯 | C2173560 | C10H20O2 | 果味 |
| 5 | 水杨酸甲酯 | C119368 | C8H8O3 | 薄荷味 |
| 6 | 乙酸苄酯 | C140114 | C9H10O2 | 花果香味 |
| 7 | 庚酸乙酯 | C106309 | C9H18O2 | 菠萝香味 |
| 8 | 丙酸己酯 | C2445763 | C9H18O2 | 梨香、果香 |
| 9 | 乙酸橙花酯 | C141128 | C12H20O2 | 花香味 |
| 10 | 水杨酸乙酯 | C118616 | C9H10O3 | 冬青油香 |
| 11 | 庚酸甲酯 | C106730 | C8H16O2 | 花浆果香 |
| 12 | 己酸丙酯 | C626777 | C9H18O2 | 甜果味 |
| 13 | 3-羟基丁酸乙酯 | C5405414 | C6H12O3 | 葡萄味 |
| 14 | 反式-2-己烯酸乙酯 | C27829727 | C8H14O2 | 蔬菜味 |
| 酸类 | 15 | 己酸 | C142621 | C6H12O2 | 椰子油味 |
| 16 | 二乙基丙二酸 | C510203 | C7H12O4 | - |
| 17 | 正戊酸 | C109524 | C5H10O2 | 腐败味 |
| 醇类 | 18 | 正癸醇 | C112301 | C10H22O | 酒味 |
| 19 | 反式-2-已烯-1-醇 | C2305217 | C6H12O | 蘑菇味 |
| 20 | 3-呋喃甲醇 | C4412913 | C5H6O2 | 香甜气味 |
| 21 | 芳樟醇 | C78706 | C10H18O | 柑橘花香 |
| 22 | 3-辛醇 | C589980 | C8H18O | 玫瑰香 |
| 醛类 | 23 | 2-十一烯醛 | C2463776 | C11H20O | 醛味 |
| 24 | 癸醛 | C112312 | C10H20O | 柑橘皮味 |
| 25 | 紫苏醛 | C18031408 | C10H14O | 柑橘味 |
| 26 | 反-2-辛烯醛 | C2548870 | C8H14O | 黄瓜味 |
| 27 | 庚醛 | C111717 | C7H14O | 果香 |
| 28 | 5-甲基糠醛 | C620020 | C6H6O2 | 甜香、焦糖香 |
| 29 | 十二醛 | C112549 | C12H24O | 花香 |
| 30 | 水杨醛 | C90028 | C7H6O2 | 苦杏仁味 |
| 酮类 | 31 | 2-癸酮 | C693549 | C10H20O | 橙色花香 |
| 32 | 左旋薄荷酮 | C14073973 | C10H18O | 薄荷味 |
| 33 | 呋喃酮 | C3658773 | C6H8O3 | 烤香面包、焦糖香气 |
| 34 | 6-甲基-3,5-庚二烯-2-酮 | C1604280 | C8H12O | 肉桂、椰子味 |
| 35 | 仲辛酮 | C111137 | C8H16O | 泥土味 |
| 酚类 | 36 | 间甲酚 | C108394 | C7H8O | 木质皮革味 |
| 37 | 乙基麦芽酚 | C4940118 | C7H8O3 | 焦糖味 |
| 38 | 甲基丁香酚 | C93152 | C11H14O2 | 甜味 |
| 39 | 甲基麦芽酚 | C118718 | C6H6O3 | 甜焦糖味 |
| 其他 | 40 | 吲哚 | C120729 | C8H7N | - |
| 41 | 邻苯二甲醚 | C91167 | C8H10O2 | 甜奶油香 |
| 42 | 十一烷 | C1120214 | C11H24 | - |
| 43 | 月桂烯 | C123353 | C10H16 | 胡椒萜烯辣香 |
| 44 | 乙二醇单丁醚 | C111762 | C6H14O2 | - |
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