Electrical Conductivity, pH, Minerals, and Sensory Evaluation of Airag (Fermented Mare’s Milk)
Electrical Conductivity, pH, Minerals, and Sensory Evaluation of Airag (Fermented Mare’s Milk)
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DOI：
10.3390/foods9030333
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发表时间：
2020-03
期刊：
影响因子：
5.2
通讯作者：
Ryouta Tsuchiya;T. Kawai;Tserenpurev Bat-Oyun;M. Shinoda;Y. Morinaga
中科院分区：
文献类型：
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作者：
Ryouta Tsuchiya;T. Kawai;Tserenpurev Bat-Oyun;M. Shinoda;Y. Morinaga
传统的airag（发酵的马奶）是蒙古游牧民族手工制作的一种酸的微酒精饮料。由于空气在生产后不加热，发酵继续进行，味道变化很快。本研究的目的是研究空气的感官味道评价与空气的电导率（EC）、pH值和宏量矿物质(钙（Ca）、磷(P)、硫(S)、镁（Mg）、钾（K)和钠（Na））浓度的关系。我们在最著名的羊奶产地之一的莫神县举办了羊奶大赛，目的是采集羊奶样品，分析羊奶的性质，并让蒙古族人民对羊奶进行口味评价。统计分析结果表明，ec值与airag的评价分数相关。除EC外，本研究未发现味觉评分与其他属性之间有统计学意义的关系。结果表明，ec值可作为现场空气质量评价的简单测量指标。
Traditional airag (fermented mare’s milk) is a sour, slightly alcoholic drink handmade by Mongolian nomads. As airag is not heated after production, the fermentation continues to proceed and the taste changes rapidly. The objective of this study was to investigate the association of the sensory taste evaluation of airag with some properties—electrical conductivity (EC), pH and concentrations of macro minerals (calcium (Ca), phosphorous (P), sulfur (S), magnesium (Mg), potassium (K), and sodium (Na))—of airag. We held an airag contest in Mogod county, one of the most famous airag production areas, in order to collect samples of airag for the analysis of airag properties and to conduct an airag taste evaluation by Mongolian people. The results of the statistical analysis indicated that the EC-value was related to the evaluation score of airag. Except for EC, no statistically significant relationship between the taste score and the other properties was found in this study. It was concluded that the EC-value would be a simple measurement indicator for evaluating the quality of airag on site.