SPME-GC-MS检测不同中西方奶酪的挥发性风味物质及比较

doi:10.7506/spkx1002-6630-201320020

食品科学

SPME-GC-MS检测不同中西方奶酪的挥发性风味物质及比较

马艳丽，曹雁平，杨贞耐，王蓓

1.北京工商大学食品学院，北京 100048；2. 北京工商大学食品添加剂与配料北京高校工程研究中心，北京 100048；
3.北京工商大学北京市食品风味化学重点实验室，北京 100048

出版日期:2013-10-25 发布日期:2013-09-28

Comparative Analysis of Volatile Compounds in Different Cheese Samples by SPME-GC-MS

MA Yan-li，CAO Yan-ping，YANG Zhen-nai，WANG Bei

1. School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China；
2. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China；
3. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China

Online:2013-10-25 Published:2013-09-28

摘要/Abstract

摘要：

利用固相微萃取-气相色谱-质谱分析方法，检测并比较4种传统中式酸凝奶酪(奶疙瘩、奶豆腐、乳扇、乳饼)与西方切达奶酪中挥发性风味组分的差别。结果表明：奶疙瘩、奶豆腐、乳扇、乳饼中分别鉴定得到41、25、26种和29种挥发性化合物，切达奶酪中鉴定得到20种挥发性化合物。通过比较，得到奶疙瘩含有较多的芳香及杂环化合物；乳扇和切达奶酪中的主要挥发性物质为脂肪酸类化合物；奶豆腐和乳饼中的主要挥发性风味组分相似，均为脂肪酸类和醇类化合物。归纳其差别的原因主要是制作工艺的不同。

关键词: 传统中式酸凝奶酪, 切达奶酪, 挥发性风味物质, 固相微萃取, 气相色谱-质谱联用

Abstract:

SPME coupled with GC-MS was applied to analyze the flavor substances in four Chinese traditional acidcoagulated
cheese samples and one western Cheddar cheese. Totally 41, 25, 26 and 29 volatile components were individually
distinguished in milk knots, hurood, dairy fan, and dairy cake, and 20 volatile compounds were identified in Cheddar
cheese. The analysis of differences among all these cheese samples showed that the major volatile compounds in traditional
acid-coagulated cheese and Cheddar cheese were different. Milk knots contained relatively more aromatic and heterocyclic
compounds, while fatty acids were the major aroma volatile in dairy fan and Cheddar cheese. The major volatile flavor compounds
in hurood and dairy cake were similar, and most of them were fatty acids and alcohols. These differences may result
from the different manufacturing processes.

Key words: Chinese traditional acid-coagulated cheese, Cheddar cheese, volatile compounds, solid phase microextraction(SPME), gas chromatograph-mass spectrometry (GC-MS)

马艳丽，曹雁平，杨贞耐，王蓓. SPME-GC-MS检测不同中西方奶酪的挥发性风味物质及比较[J]. 食品科学, doi: 10.7506/spkx1002-6630-201320020.

MA Yan-li，CAO Yan-ping，YANG Zhen-nai，WANG Bei. Comparative Analysis of Volatile Compounds in Different Cheese Samples by SPME-GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201320020.

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SPME-GC-MS检测不同中西方奶酪的挥发性风味物质及比较

Comparative Analysis of Volatile Compounds in Different Cheese Samples by SPME-GC-MS

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