基于感官评价、GC-IMS和GC-MS的中式酸凝奶酪挥发性风味比较

doi:10.7506/spkx1002-6630-20221013-124

食品科学 ›› 2023, Vol. 44 ›› Issue (16): 228-236.doi: 10.7506/spkx1002-6630-20221013-124

基于感官评价、GC-IMS和GC-MS的中式酸凝奶酪挥发性风味比较

陈臣，田同辉，刘政，于海燕，袁海彬，田怀香

（上海应用技术大学香料香精技术与工程学院，上海 201418）

出版日期:2023-08-25 发布日期:2023-09-01
基金资助:
国家自然科学基金面上项目（31771943）；上海食品风味与品质控制工程技术研究中心项目（20DZ2255600）

Comparative Study on Volatile Flavor of Chinese Acid-curd Cheese Using Sensory Evaluation, Gas Chromatography-Ion Mobility Spectrometry and Gas Chromatography-Mass Spectrometry

CHEN Chen, TIAN Tonghui, LIU Zheng, YU Haiyan, YUAN Haibin, TIAN Huaixiang

(School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China)

Online:2023-08-25 Published:2023-09-01

摘要/Abstract

摘要： 为探究不同中式酸凝奶酪的挥发性风味差异，通过感官评价结合气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry，GC-IMS）技术以及气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）联用技术对包括乳扇、乳饼、曲拉、奶豆腐、奶疙瘩5 种中式酸凝奶酪的挥发性风味进行分析。感官评价结果表明，5 种中式酸凝奶酪具有显著风味差异，其中乳扇具有较强的奶香、果香和烤面包香气，整体香气表现最佳、喜好度得分最高。GC-IMS和GC-MS两种技术结合扩大了对挥发性风味化合物的检测范围，能够更加全面地反映不同中式酸凝奶酪中挥发性化合物的情况。GC-IMS分析验证了感官评价结果，5 种样品均具有各自的特征峰区域，其中乳扇和曲拉的特征峰区域明显大于其他样品。GC-MS分析结果显示乳扇、奶豆腐和曲拉中酸类化合物占比最高，乳饼中酯类化合物的占比最高，奶疙瘩中醇类化合物的占比最高。香气活力值计算结合主成分分析结果表明乙醇、丁酸乙酯、己酸乙酯、2-庚酮和δ-辛内酯在乳扇中起主要风味贡献；甲酸苯乙酯、乙酸苯乙酯、辛酸、月桂酸和正癸酸在曲拉中起主要风味贡献；月桂醛被鉴定为乳饼的特征风味化合物。偏最小二乘结果揭示各香气属性与挥发性风味化合物间的相关性。相较于其他4 种中式酸凝奶酪，乳扇因其优良的风味表现和消费者喜好度，具有在中国发展和推广的潜力。

关键词: 中式酸凝奶酪；感官评价；气相色谱-离子迁移谱技术；气相色谱-质谱联用技术

Abstract: The difference in the volatile flavors of five different Chinese acid-curd cheeses including milk fan, milk cake, Qula (yak milk cheese), Hurood cheese and milk knot was analyzed by sensory evaluation, gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The results of sensory evaluation showed that the five cheeses had a significant difference in flavor. Among them, dairy fan, with strong milky, fruity and bread-like aromas, had the best overall aroma performance and the highest preference score. The combination of GC-IMS and GC-MS expanded the detection range of volatile flavor compounds, and could more comprehensively reflect the volatile compounds in different Chinese acid-curd cheeses. The sensory evaluation results were verified by GC-IMS analysis. All five samples had their own characteristic peak areas, and the characteristic peak areas of dairy fan and Qula were significantly larger than those of the other samples. GC-MS analysis showed that the proportion of acids in dairy fan, Hurood cheese and Qula was the highest, the proportion of esters in milk cake was the highest, and the proportion of alcohols in milk knot was the highest. The calculation of odor activity value (OAV) combined with the results of principal component analysis (PCA) showed that ethanol, ethyl butyrate, ethyl caproate, 2-heptanone and δ-caprylactone were the major contributors to the flavor of dairy fan. Phenethyl formate, phenethyl acetate, caprylic acid, lauric acid and n-decanoic acid were the major contributors to the flavor of Qula. Dodecyl aldehyde was identified as the characteristic flavor compound of dairy cake. Partial least squares analysis (PLSA) revealed the correlation between aroma properties and volatile flavor compounds. Dairy fan has the potential to be developed and promoted in China because of its excellent flavor and consumer preference.

Key words: Chinese acid-curd cheese; sensory evaluation; gas chromatography-ion mobility spectrometry; gas chromatography-mass spectrometry

中图分类号:

TS252.53

陈臣，田同辉，刘政，于海燕，袁海彬，田怀香. 基于感官评价、GC-IMS和GC-MS的中式酸凝奶酪挥发性风味比较[J]. 食品科学, 2023, 44(16): 228-236.

CHEN Chen, TIAN Tonghui, LIU Zheng, YU Haiyan, YUAN Haibin, TIAN Huaixiang. Comparative Study on Volatile Flavor of Chinese Acid-curd Cheese Using Sensory Evaluation, Gas Chromatography-Ion Mobility Spectrometry and Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2023, 44(16): 228-236.

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基于感官评价、GC-IMS和GC-MS的中式酸凝奶酪挥发性风味比较

Comparative Study on Volatile Flavor of Chinese Acid-curd Cheese Using Sensory Evaluation, Gas Chromatography-Ion Mobility Spectrometry and Gas Chromatography-Mass Spectrometry

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