摘要
采用勾选所有适合项(check-all-that-apply,CATA)法、顶空-箭型固相微萃取-气相色谱-质谱法以及气相色谱-质谱-嗅闻联用技术对影响4个牧场牛奶感官差异的挥发性风味物质进行分析。CATA问卷结果显示,奶香味、奶油味、香甜味、奶腥味、塑料味、蒸煮味、金属味在4个牛奶样品中具有显著性差异(P<0.05),且一牧最受参与者喜欢,三牧和四牧的喜好度评分较低。4个牧场牛奶样品通过嗅闻得到14种气味强度不低于1的香气活性物质。基于偏最小二乘回归分析将感官数据、香气活性物质以及牛奶样品进行关联,结果显示:一牧奶香味和奶油味较为突出,与2-庚酮、丁酸、癸酸、己酸等化合物相关性强;二牧具有香甜味,这可能与柠檬烯的浓度有关;三牧的金属味、塑料味、奶腥味突出,与1-辛烯-3-醇有关。四牧与蒸煮味有关,该气味特征主要来自己醛和苯乙烯。
In this study,the check-all-that-apply(CATA)method,headspace solid phase microextraction(HS-SPME)-Arrow combined with gas chromatography-mass spectrometry(GC-MS)and gas chromatography-mass spectrometry-olfactometry(GC-MS-O)were used to analyze volatile flavor substances that affect the sensory differences among milk from four pastures.The results of the CATA questionnaire showed that milky aroma,creamy aroma,fragrant and sweet aroma,milky aroma,plastic odor,cooked odor and metallic odor were significantly different among the four milk samples(P<0.05),and milk from pasture I were the most preferred by respondents,and the preference scores of milk from pastures III and IV were lower.Totally 14 aroma-active substances with an aroma intensity greater than or equal to 1 were obtained from the four milk samples through olfactometry.Using partial least squares regression analysis(PLSR),correlation analysis among sensory data,aroma-active substances and milk samples was conducted.The results showed that milky and creamy aroma from pasture I were prominent,which was strongly correlated with 2-heptanone,butanoic acid,decanoic acid,and hexanoic acid.Milk from pasture II showed a fragrant and sweet aroma,which may be related to the concentration of limonene.Milk from pasture III had prominent metallic,plastic,and milky odors,which may be related to 1-octene-3-alcohol.Milk from pasture IV had a cooked odor,which mainly came from hexanal and styrene.
作者
韩颢颖
王亚东
韩兆盛
王蓓
付翠霞
赵爽
乔琳雅
姚欢
HAN Haoying;WANG Yadong;HAN Zhaosheng;WANG Bei;FU Cuixia;ZHAO Shuang;QIAO Linya;YAO Huan(School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;Junlebao Dairy Group Co.Ltd.,Shijiazhuang 050221,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第1期143-149,共7页
Food Science
基金
河北省科技厅农业高质量发展关键共性技术攻关专项(20321201D)。
