食品科学 ›› 2022, Vol. 43 ›› Issue (10): 236-246.doi: 10.7506/spkx1002-6630-20210511-115

• 成分分析 • 上一篇    下一篇

基于超快速气相电子鼻研究不同类型UHT牛奶的挥发性风味特征

叶美霞,李荣,姜子涛,王颖,谭津,汤书华   

  1. (1.天津商业大学生物技术与食品科学学院,天津 300134;2.天津天狮学院食品工程学院,天津 301700)
  • 出版日期:2022-05-25 发布日期:2022-05-27
  • 基金资助:
    天津市自然科学基金项目(16JCYBJC43300);天津市高等学校自然科学研究项目(2020KJ071)

Analysis of Volatile Flavor Characteristics of Different Kinds of UHT-Treated Milk Using Electronic Nose with Ultra-fast Gas Chromatography

YE Meixia, LI Rong, JIANG Zitao, WANG Ying, TAN Jin, TANG Shuhua   

  1. (1. School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; 2. School of Food Engineering, Tianjin Tianshi College, Tianjin 301700, China)
  • Online:2022-05-25 Published:2022-05-27

摘要: 采用超快速气相电子鼻对超高温灭菌(ultra high temperature,UHT)全脂、低脂和脱脂牛奶共36 种样品的挥发性风味成分进行定性、定量分析,并结合主成分分析和多层感知器神经网络,对UHT牛奶的香气特征进行分类预测。结果表明,UHT牛奶中含有29 种共同的挥发性风味成分,主要为丙酮、正丁醇和δ-癸内酯等,其中丙酮含量最高,癸醛含量最低。异丁醇、乙偶姻、1-戊醇、E-3-己烯醛和癸醛只在UHT全脂牛奶中存在;3-甲基庚烷、2,6-二甲基吡嗪、E-2-壬烯-1-醇是UHT低脂牛奶的特有成分;α-蒎烯、5-甲基糠醛、癸酸仅在UHT脱脂牛奶中被检出。UHT牛奶主要香气特征体现为蔬菜味、奶油味、草香味、水果味及麦芽味。其中蔬菜味、奶油味、麦芽味在UHT全脂牛奶中分布最广泛;水果味在UHT低脂牛奶中分布最广泛;青草味在UHT脱脂牛奶中分布最广泛。主成分分析显示不同品牌UHT牛奶之间存在显著差异;多层感知器神经网络对UHT牛奶种类的预测准确率高达98.6%。

关键词: 超高温灭菌牛奶;超快速气相电子鼻;挥发性成分;主成分分析;多层感知器神经网络

Abstract: An ultra-fast gas chromatography-based electronic nose was used to qualitatively and quantitatively analyze the volatile flavor components in 36 samples of whole milk, low-fat milk, and skimmed milk subjected to ultra-high temperature (UHT) treatment. Using a combination of principal component analysis (PCA) and multi-layer perceptron neural network (MLP-NN), UHT-treated milk samples were classified and predicted according to their aroma characteristics. The results showed that 29 volatile flavor components were detected in all milk samples, mainly including acetone, n-butanol, and δ-decalactone, acetone and decanal being the most and least abundant, respectively. Isobutanol, acetoin, 1-pentanol, E-3-hexenal and decanal only existed in UHT-treated whole milk. 3-Methylheptane, 2,6-dimethylpyrazine, and E-2-nonen-1-ol were exclusively detected in UHT-treated low-fat milk. α-Pinene, 5-methylfurfural and decanoic acid were only detected in UHT-treated skimmed milk. The major aroma characteristics of UHT-treated milk were vegetable-like, creamy, grassy, fruity, and malty aroma notes. Among them, vegetable-like, creamy and malty aromas were the most widely distributed in UHT-treated whole fat milk. Fruity aroma was the most widely distributed in UHT-treated low-fat milk. Grassy aroma was the most widely distributed in UHT-treated skimmed milk. PCA showed that there was a significant difference between different brands of UHT-treated milk. The prediction accuracy of MLP-NN for UHT-treated milk was as high as 98.6%.

Key words: ultra-high temperature milk; ultra-fast gas chromatography-based electronic nose; volatile components; principal component analysis; multi-layer perceptron neural network

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