摘要
利用固相微萃取-气相色谱-质谱联用法对3种不同工艺制备的马苏里拉奶酪中挥发性风味组分进行鉴定。利用气相色谱嗅觉测量技术进行嗅闻分析,共得到109种化合物进行半定量分析,并且结合香气活力值进行主成分分析,结果表明:新鲜水牛奶马苏里拉奶酪的主要挥发性风味物质为己醛、庚醛、己酸乙酯、(E)-2-壬烯醛、糠醛和丁酸乙酯;新鲜牛奶马苏里拉奶酪的主要挥发性风味物质为1-辛烯-3-醇、2-十一酮和δ-十二内酯;半硬质牛奶马苏里拉奶酪的主要挥发性风味物质为正癸酸、苯乙醛和乙酸乙酯。主成分分析检测结果能将这6种马苏里拉奶酪分为三大类,说明这些挥发性风味物质能很好地描述不同类别奶酪的风味差异。为马苏里拉奶酪的种类鉴别和水牛奶马苏里拉奶酪的掺假提供一定的理论指导。
The volatile flavor components of three different Mozzarella cheeses(fresh buffalo milk cheese,fresh cow milk cheese and semi-hard cow milk cheese)were identified by solid-phase microextraction-gas chromatographymass spectrometry(SPME-GC-MS).By gas chromatography-olfactometry(GC-O),a total of 109 compounds were determined in the cheese samples and semi-quantified by GC-MS.The odor activity values(OAV)of 31 compounds were calculated and analyzed by principal component analysis(PCA).Results showed that the major volatile compounds in fresh buffalo milk Mozzarella cheese were hexanal,heptanal,ethyl caproate,(E)-2-nonene aldehyde,furfural and ethyl butyrate.The main volatile flavor substances of fresh bovine milk Mozzarella cheese were 1-octene-3-alcohol,2-undecanone andδ-dodecalactone.The main volatile flavor substances of semi-hard Mozzarella cheese were n-decanoic acid phenylacetaldehyde and ethyl acetate.According to the PCA results,six Mozzarella samples could be divided into three categories,which indicated that these key aroma compounds could clearly explain the flavor differences among the 3 kinds of Mozzarella cheese.This study provides theoretical guidance for the identification of buffalo milk adulteration in Mozzarella cheese.
作者
王姣
许凌云
张晋华
边冉
王蓓
曹雁平
WANG Jiao;XU Lingyun;ZHANG Jinhua;BIAN Ran;WANG Bei;CAO Yanping(School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;Beijing Engineering and Technology Research Center of Food Additives,Beijing 100048,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第18期210-217,共8页
Food Science
基金
“十三五”国家重点研发计划重点专项(2016YFD0401104)。
关键词
马苏里拉奶酪
挥发性风味物质
固相微萃取
主成分分析
Mozzarella cheese
volatile compounds
solid-phase microextraction
principal component analysis
作者简介
第一作者:王姣(1994—)(ORCID:0000-0003-0981-6033),女,硕士研究生,研究方向为乳制品风味分析。E-mail:wj15838224408@163.com;通信作者::王蓓(1981—)(ORCID:0000-0001-5407-7810),女,副教授,博士,研究方向为乳制品风味分析。E-mail:wangbei@th.btbu.edu.cn。
