摘要
为研究天祝牧区传统发酵白牦牛酸奶风味特征,采用顶空固相微萃取-气相色谱-质谱联用技术,对采自3个不同区域传统发酵白牦牛酸奶及1个普通酸奶的风味物质成分进行了检测。通过对其挥发性物质种类、相对含量、ROAV值及主成分分析,确定了挥发性风味物质构成及关键风味物质。结果表明,4种酸奶共检测出了120种风味物质,其中醛类12种、醇类19种、酸类15种、酮类11种、酯类29种、烃类20种、其他物质7种;主要挥发性风味成分为异戊醇(19.02%～23.99%)、乙醇(10.19%～12.09%)、乙酸异戊酯(10.93%～12.6%)、乙酸乙酯(7.59%～12.59%)、乙酸苯乙酯(7.79%～9.3%);传统发酵白牦牛酸奶中双乙酰、乙偶姻、乙酸乙酯等物质的ROAV值较高,对白牦牛酸奶的总体风味贡献较大;2个白牦牛酸奶样品主成分存相似性度高,与普通酸奶样品相比差异显著。研究结果揭示了牧区传统发酵白牦牛酸奶的风味特征并为产品质量评定等提供了依据。
In order to study the flavor characteristics of traditional fermented white yak yoghurt in Tianzhu pastoral area,the headspace solid-phase micro-extraction(SPME)-gas chromatography-mass spectrometry(GC-MS)technology was used to determine the flavor components of traditional fermented white yak yoghurt from three different regions and one common yoghurt.The composition of volatile flavor substances and the key flavor substances were determined through the analysis of the types of volatile substances,the relative content,ROAV value and main components.The results show that a total of 120 flavor substances were detected in4kinds of yoghurt,including12aldehydes,19alcohols,15acids,11ketones,29esters,20hydrocarbons and7other substances.The main volatile flavor components are isopentanol(19.02~23.99%),ethanol(10.19%~12.09%),isopentyl acetate(10.93~12.6%),ethyl acetate(7.59~12.59%),phenethyl acetate(7.79~9.3%).In the traditional fermented white yak yoghurt,the ROAV value of diacetyl,acetoin,ethyl acetate,etc.is relatively high,which has greater contribution to overall flavor of white yak yoghurt.The two samples of white yak yoghurt have high similarity in main components,and are significantly different from the common yoghurt samples.The research results revealed the flavor characteristics of traditional fermented white yak yoghurt in pastoral areas and provide the basis for product quality evaluation.
作者
刘东
刘倩霞
杨富民
赵保堂
何兴芬
张俊
王娇
LIU Dong;LIU Qian-xia;YANG Fu-min;ZHAO Bao-tang;HE Xing-fen;ZHANG Jun;WANG Jiao(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)
出处
《包装与食品机械》
CAS
北大核心
2018年第6期16-24,63,共10页
Packaging and Food Machinery
基金
国家自然科学基金项目(31560430)
甘肃农业大学伏羲杰出人才培育计划项目(Gaufx-02J02)
关键词
传统白牦牛酸奶
风味物质
ROAV值
主成分分析
traditional white yak yogurt
flavor compounds
ROAV value
principal component analysis
作者简介
刘东(1993-),男,硕士研究生,研究方向为畜产品加工,E-mail:290969338@qq.com;通信作者:杨富民(1961-),男,博士,教授,研究方向为畜产品加工与品质控制研究,通信地址:730070甘肃兰州市安宁区营门村1号甘肃农业大学食品科学与工程学院,E-mail:yfumin@163.com。
