摘要
为探究水牛乳制备姜撞奶在不同加工阶段中的风味特征和挥发性有机化合物(VOCs)的变化规律,采用电子鼻、电子舌和气相色谱-离子迁移质谱(GC-IMS)分析水牛乳姜撞奶在不同加工阶段(鲜水牛乳、煮沸、加糖和撞奶)样品。结果表明:电子鼻及电子舌可实现对4个关键加工阶段样品香气和滋味特征的有效区分;水牛乳姜撞奶较其他加工阶段样品,含有更高量的醇类、醛类、酮类和硫化物,鲜味、咸味和涩味是主要的味觉滋味特征。GC-IMS检测共鉴定出55种VOCs,其中,酯类、萜烯类、酮类、醛类及醇类是水牛乳制备姜撞奶加工过程中主要的挥发性风味物质,使其由原始风味向果香味、柑橘味、甜味、脂肪味和木质味的混合风味转变。26种重要性投影(VIP)大于1的VOCs可作为区分水牛乳姜撞奶不同加工阶段的关键差异物质,撞奶阶段是关键风味物质形成的主要阶段,二甲基硫醚、2-丁酮、乙醇、2-戊酮、4-萜烯醇和6-甲基-5-庚-2-烯酮是影响其总体风味形成的关键VOCs。
To investigate the flavor characteristics and the variations in volatile organic compounds(VOCs)during different processing stages of ginger milk curd(GMC),the electronic nose(E-Nose),electronic tongue(E-Tongue),and gas chromatography-ion mobility spectrometry(GC-IMS)were used to analyze the samples of GMC at various processing stages(raw buffalo milk,boiling and sugar addition and curd formation).The results indicated that the E-Nose and E-Tongue effectively distinguished the aroma and taste characteristics of samples from four key processing stages.Compared to other stages,GMC contained higher levels of alcohols,aldehydes,ketones and sulfur compounds,with the dominant taste characteristics being identified as umami,saltiness and astringency.A total of 55 VOCs were identified by GC-IMS,with esters,terpenes,ketones,aldehydes,and alcohols were the flavor substance that played the main role during the processing,transitioning from the original flavor to a mixed profile of fruity,citrus,sweet,fatty,and woody notes.A total of 26 VOCs with variable importance in projection(VIP)>1 were identified as key differential compounds distinguishing the processing stages.The coagulation stage was crucial for the formation of key flavor compounds.Dimethyl sulfide,2-butanone,ethanol,2-pentanone,4-terpineol,and 6-methyl-5-hepten-2-one were identified as the critical VOCs contributing to the overall flavor of GMC.
作者
许丁允
蓝虹
李川
罗西尔
崔奎青
李玲
刘庆友
祁昊
XU Dingyun;LAN Hong;LI Chuan;LUO Xier;CUI Kuiqing;LI Ling;LIU Qingyou;QI Hao(School of Animal Science and Technology,Foshan University,Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding,Foshan Guangdong 528000,China;Buffalo Research Institute,Chinese Academy of Agricultural Sciences and Guangxi Zhuang Nationality Autonomous Region,Nanning 530001,China)
出处
《东北农业大学学报》
北大核心
2025年第5期95-107,共13页
Journal of Northeast Agricultural University
基金
国家重点研发计划项目(2023YFD2000701)
国家自然科学基金青年基金项目(32302692)
广东省普通高校创新团队(水牛繁育与健康养殖)项目(2022KCXTD029)。
关键词
水牛乳
姜撞奶
挥发性有机化合物
电子鼻
电子舌
气相色谱-离子迁移质谱联用
buffalo milk
ginger milk curd
volatile organic compounds
electronic nose
electronic tongue
gas chromatography-ion mobility spectrometry
