摘要
利用SPME-GC-MS分析方法,分析比较了稀奶油与不同牛奶香精中挥发性风味组分。稀奶油中共鉴定得到58种挥发性化合物,复配香精A、天然香精B和自制酶解香精C中分别鉴定得到67种、41种和30种挥发性化合物。通过对不同奶油香精与稀奶油风味中挥发性化合物的比较,得到稀奶油中的主要挥发性物质为甲基酮类、醛类化合物,复配香精A中的主要挥发性物质为酯类化合物;天然香精B与自制酶解香精C中的主要挥发性风味组分相似,均为中、短碳链的脂肪酸。
SPME coupled with GC-MS was used to extract the flavor substances in cream and different milk flavor samples. 58 volatile compounds were distinguished in artificial milk flavor A, natural differences in milk flavors and the cream showed identified in cream, 67, 41 and 30 volatile components were milk flavor B and hydrolysis milk flavor C that the major volatile compounds in cream The analysis of and milk flavors are totally different. Ketones, aldehydes are the main volatil lactones are major aroma volatiles in artificial milk flavor A. flavor B and in hydrolysis milk flavor C are similar, most of e compounds in cream, while butyrate esters and And the key odorant compounds in natural milk them are short and middle chain fatty acids.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第7期115-121,共7页
Food and Fermentation Industries
