摘要
本研究利用Heracles Ⅱ超快速气相电子鼻对5种不同品牌(德运、蒙牛、光明、卫岗、伊利)UHT全脂牛奶的风味成分进行主成分分析、样品间区别指数分析和主成分载荷图分析,同时结合Kovat保留指数和Aro Chem Base数据库对特异性化合物进行定性分析。结果表明这5种样品之间均存在着较为明显的差异,样品3和样品5整体风味成分较为相近,然而样品2和样品4则与其他UHT奶的整体风味成分差异较大。其中正丙硫醇和2-甲基-3-呋喃硫醇是1号样品的特定风味化合物,丙酸是2号样品的特定风味化合物,庚烷、己-2-酮和3-甲基呋喃是5号样品的特定风味化合物。
Heracles Ⅱ ultra-fast gas phase electronic nose was used to analyze the flavor components of five different brands of whole milk (Guangming, Mengniu, Weigang, Yili and Deyun). Principal component analysis, inter-sample differential index analysis and principal component loading analysis were adopted to compare the differences of flavor components for these five samples. In the meantime, qualitative analysis of specific compounds was performed by the combined Kovat retention index and Aro Chem Base database. The results showed that there were obvious differences among these five samples. The overall flavor components of UHT milk from sample 3 and sample 5 were similar. However, the flavor components of UHT milk from sample 2 and sample 4 were quite different from those of other UHT milk, n-Prop-ylmercapatan and 2-methyl-3-furanthiol are specific flavor compounds of sample 1;propanoic acid is a specific flavor compounds of sample 2;Heptane, hexan-2-one and 3-methylfuran are specific flavor compounds of sample 5.
作者
高雅慧
邱士鸿
朱逸浩
徐良
董亚欣
李子杰
GAO Yahui;QIU Shihong;ZHU Yihao;XU Liang;DONG Yaxin;LI Zijie(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;School of Biotechnology, Jiangnan University, Wuxi 214122, China)
出处
《中国乳品工业》
CAS
北大核心
2019年第4期56-59,共4页
China Dairy Industry
基金
国家自然科学基金(21302069)
