摘要
采用顶空固相微萃技术(HS-SPME)对发酵乳酪乳清中挥发性风味物质进行提取,并利用气相色谱-质谱联用技术(GC-MS)对挥发性风味物质进行分离鉴定。共鉴定出30种化合物,其中酸类物质质量分数最高,占总量的19.85%;其次为酮类,占总量的12.55%。在发酵乳酪乳清中这些挥发性物质中酸类和酮类物质可能为其重要的风味特征物质。
Volatile flavor compounds were extracted by headspace solid phase micro-extraction （HS-SPME） ,gas chromatography-mass spectrometry （GC-MS） was established to determine the volatile flavor compounds in fermented cheese whey.30 compounds were determined,including 3 aldehydes,5 alcohols,6 ketones ,7 acids and 3 other compoundso acids were dominant part of volatile compounds,and taken 19.85 % of total volatile compounds. The following was ketones, they taken 12.55% of total volatile compounds. Among these compounds, acids probably made important contributions to the specific flavor of fermented cheese whey
出处
《中国乳品工业》
CAS
北大核心
2011年第8期16-17,22,共3页
China Dairy Industry
关键词
乳酪乳清
风味物质
固相微萃取
气相色谱质谱联用仪
Fermented cheese whey
flavor compounds
soLid phase micro-ext raction
gas chromatography-mass spectrometry
