• 成分分析 •

### 基于GC-MS、GC-O及电子鼻评价不同加工方式对乳扇风味的影响

1. （上海应用技术大学香料香精技术与工程学院，上海 201418）
• 发布日期:2021-08-27
• 基金资助:
国家自然科学基金面上项目（31771943）

### Effects of Different Processing Methods on the Flavor of Dairy Fan Evaluated Using GC-MS, GC-O and Electronic Nose

CHEN Chen, LIU Zheng, HUANG Ke, YU Haiyan, TIAN Huaixiang

1. (School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China)
• Published:2021-08-27

Abstract: In order to enrich the deep-processing theory of dairy fan and provide technical support and a theoretical guideline for the industrial production of dairy fan, gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) and fast gas chromatography-based electronic nose (fast?GC E-nose) were used to explore the effects of three processing methods including microwaving, frying and baking on the flavor of dairy fan in the present study. The correlation between sensory attributes and characteristic aroma compounds was also analyzed by partial least squares discriminant analysis (PLS-DA). The results showed that compared with the raw sample, microwave treatment led to a significant enhancement in the sour taste. Frying and baking caused a decrease in the overall aroma intensity but resulted in the formation of rich caramel-like and nutty aromas. All samples could be clearly distinguished by the electronic nose. A total of 67 volatile compounds were detected by HS-SPME-GC-MS in the four samples. In addition, 15, 16, 20, and 21 characteristic aroma compounds were identified through GC-O analysis and odor activity value (OAV) calculation. The contents of acidic compounds increased after microwave treatment. Although the flavor compounds reduced obviously after frying and baking, Maillard and caramelization reaction products occurred. PLS-DA analysis showed the correlations between seven sensory attributes and 19 characteristic aroma compounds. 2-Methylbutanal, 3-methylbutanal, 2-methylpyrazine and furfural played an important role in the formation of the caramel-like aroma of fried or baked dairy fan.