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标题：Electrical Conductivity, pH, Minerals, and Sensory Evaluation of Airag (Fermented Mare’s Milk)
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作者：Ryouta Tsuchiya ; Takayuki Kawai ; Tserenpurev Bat-Oyun 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：3
页码：333-338
DOI：10.3390/foods9030333
出版社：MDPI Publishing
摘要：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.
关键词：airag (koumiss); fermented mare’s milk; sensory evaluation; electrical conductivity; pH; macro minerals airag (koumiss) ; fermented mare’s milk ; sensory evaluation ; electrical conductivity ; pH ; macro minerals