食品科学 ›› 2022, Vol. 43 ›› Issue (16): 242-252.doi: 10.7506/spkx1002-6630-20210807-097

• 成分分析 • 上一篇    下一篇

不同年龄段乳粉的挥发性风味成分分析及其分类预测

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:2022-08-25 发布日期:2022-08-31
  • 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, Classification and Prediction of Volatile Flavor Components in Milk Powders for Different Age Groups

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

  1. (1. College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; 2. School of Food Engineering, Tianjin Tianshi College, Tianjin 301700, China)
  • Online:2022-08-25 Published:2022-08-31

摘要: 采用超快速气相电子鼻对婴幼儿、学生、成人和中老年人全脂乳粉共24 种样品的挥发性风味成分进行分析,并结合线性判别分析(linear discriminant analysis,LDA)及线性支持向量机(linear support vector machine,LSVM),对乳粉的香气特征进行分类预测。结果表明,4 个不同年龄段乳粉中共检测出54 种挥发性风味成分,其中37 种共同成分,主要为丙醛、丙酮、己醛和己酸等。丙酸甲酯、1-辛烯-3-酮只在婴幼儿乳粉中存在;(E,E)-2,4-癸二烯醛和γ-十一内酯是学生乳粉的特有成分;庚醛仅在成人乳粉中被检出;2-丁酮和苯甲醛仅在中老年人乳粉中含有。采用相对气味活性值评价及绘制的香气雷达图结果表明,共有23 种挥发性成分对乳粉贡献了香气,其中10 种为4 个年龄段乳粉共有的关键香气贡献化合物,且乳粉中共同香气为奶香味、蔬菜味、水果味、花香味、青草味、焦糖味、焦油味;另外,杏仁味为婴幼儿乳粉中特征香气。感官评价结果显示,学生、成人乳粉风味总体优于婴幼儿、中老年人乳粉,且与香气雷达图结果差异明显。LDA和LSVM对不同年龄段乳粉的分类、预测准确率分别为93.3%和94.2%。

关键词: 乳粉;超快速气相电子鼻;挥发性风味成分;线性判别分析;线性支持向量机

Abstract: An electronic nose based on ultra-fast gas chromatography (UFGC E-nose) was used to analyze the volatile flavor components of 24 samples of whole milk powder for infants, students, adults and middle-aged and elderly people. The aroma characteristics of milk powders for different age groups were classified and predicted by linear discriminant analysis (LDA) and linear support vector machine (LSVM). The results showed that a total of 54 volatile flavor components were detected in all samples, among which 37 components were common to these samples including propionaldehyde, acetone, hexanal, and caproic acid. Methyl propionate and 1-octen-3-one were exclusively found in infant milk powder. (E,E)-2,4-Decadienal and γ-unsecalactone were unique to students’ milk powder. Heptanal was detected only in adult milk powder. 2-Butanone and benzaldehyde were only found in middle-aged and elderly milk powder. In total, 23 volatile components contributing to the aroma were identified according to their relative odor activity values and aroma radar map, and 10 of them were the key aroma compounds in milk powders for the four age groups, all of which had milky, vegetable-like, fruity, flowery, grassy, caramel-like and tar-like aromas. In addition, infant milk powder had a characteristic apricot kernel-like aroma. The sensory evaluation results showed that the flavor of students’ milk powder and adult milk powder was better than that of infant milk powder and middle-aged and elderly milk powder, which was significantly different from the aroma radar map results. The classification and prediction accuracy of LDA and LSVM for milk powder for different age groups were 93.3% and 94.2%, respectively.

Key words: milk powder; electronic nose based on ultra-fast gas chromatography; volatile flavor components; linear discriminant analysis; linear support vector machine

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