摘要
采用固相微萃取-气相色谱-质谱法分析稀奶油发酵过程中的挥发性风味物质组成。在5个不同时期共鉴定出32种挥发性物质,其中酸类物质最为丰富。通过主成分分析发现,不同发酵时期挥发性化合物存在差异,不同时期样品可以被明显区分。通过计算气味活性值确定癸酸、辛酸、δ-癸内酯、2-壬酮和3-羟基-2-丁酮等9种关键风味成分,结合描述性感官分析对样品的5种感官属性进行评分,并采用偏最小二乘回归分析对关键风味物质与感官属性间的相关性进行分析,发现发酵味和奶油味与癸酸、辛酸、δ-癸内酯、2-十一酮、2-壬酮和3-羟基-2-丁酮相关性较强。该研究探讨了稀奶油发酵过程中风味变化,对发酵稀奶油的生产调控过程有重要意义。
In this study,the composition of volatile flavor substances during the fermentation of cream was analyzed by solid phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS).A total of 32 volatile substances were identified at five different periods,among which acids were the most abundant.Principal component analysis(PCA)revealed that the composition of volatile compounds differed at different fermentation periods,and samples from different periods could be clearly distinguished.Nine key flavor components,including capric acid,caprylic acid,δ-decalactone,2-nonanone and 3-hydroxy-2-butanone,were identified by calculating odor activity values(OAVs).Five sensory attributes of the samples were scored by descriptive sensory analysis.The correlations between key flavor substances and sensory attributes were analyzed by partial least squares regression(PLSR)analysis,and it was found that the fermented and creamy flavor had strong correlations with capric acid,capric acid,δ-decalactone,2-decanone,2-nonanone and 3-hydroxy-2-butanone.This study is of great significance to regulating the production of fermented cream.
作者
王梦松
魏超昆
范敏
刘慧
刘敦华
WANG Mengsong;WEI Chaokun;FAN Min;LIU Hui;LIU Dunhua(School of Food and Wine,Ningxia University,Yinchuan 750000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第16期267-273,共7页
Food Science
基金
宁夏回族自治区自然科学基金项目(2021AAC03050)
宁夏回族自治区重点研发计划项目(2021BEB04049)
宁夏大学研究生创新项目(CXXM202262)。
关键词
稀奶油
发酵
挥发性风味物质
描述性感官分析
偏最小二乘回归分析
cream
fermentation
volatile substances
descriptive sensory analysis
partial least squares regression analysis
作者简介
第一作者:王梦松(1998-)(ORCID:0000-0001-8045-6961),女,硕士,研究方向为食品风味化学。E-mail:wangmengsong11@163.com;通信作者:魏超昆(1990-)(ORCID:0000-0002-9536-9753),男,讲师,博士,研究方向为食品生物技术。E-mail:weichaokun2014@163.com;通信作者:刘敦华(1964-)(ORCID:0000-0001-5872-2661),男,教授,博士,研究方向为食品营养与安全。E-mail:dunhualiu@126.com。
