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

doi:10.7506/spkx1002-6630-20200719-254

摘要/Abstract

摘要： 为丰富乳扇深加工理论，为工业化生产提供技术支撑和理论指导，采用气相色谱-质谱联用（gas chromatography-mass spectrometry，GC-MS）技术、气相色谱-嗅闻（gas chromatography-olfactometry，GC-O）技术以及快速气相色谱型电子鼻，探究了生食、微波、油炸及焙烤共4?种加工方式对乳扇风味的影响，并通过偏最小二乘-判别分析（partial least squares discrimination analysis，PLS-DA）研究感官属性与特征香气物质之间的相关性。结果表明：与生食乳扇相比，微波处理后酸味明显增强，油炸及焙烤处理后整体香气强度降低的同时又产生了丰富的焦香、坚果香等风味；通过电子鼻可以有效区分不同加工方式的乳扇样品；顶空固相微萃取（headspace-solid phase microextraction，HS-SPME）结合GC-MS技术在4?组样品中共检出67?种挥发性化合物。通过GC-O分析结合香气活力值（odor activity value，OAV）计算，在4?种不同方式处理的乳扇样品中分别确定了15、16、20、21?种特征香气物质。微波处理后的乳扇中酸类物质含量增加；油炸和焙烤后乳扇原有风味物质明显减少，但新生成美拉德和焦糖化反应等相关产物。相关性分析结果表明，在7?种感官属性与19?种特征香气物质之间产生了相关性联系，其中2-甲基丁醛、3-甲基丁醛、2-甲基吡嗪、糠醛对于油炸及焙烤乳扇中焦香味的形成具有重要作用。

关键词: 加工方式；乳扇风味；气相色谱-质谱联用法；气相色谱-嗅闻法；电子鼻

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.

Key words: processing methods; dairy fan flavor; gas chromatography-mass spectrometry; gas chromatography-olfactometry; electronic nose

中图分类号:

TS252.5

陈臣，刘政，黄轲，于海燕，田怀香. 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[J]. 食品科学, 2021, 42(16): 108-117.

CHEN Chen, LIU Zheng, HUANG Ke, YU Haiyan, TIAN Huaixiang. Effects of Different Processing Methods on the Flavor of Dairy Fan Evaluated Using GC-MS, GC-O and Electronic Nose[J]. FOOD SCIENCE, 2021, 42(16): 108-117.

[1]	李思宁唐善虎. 动物双歧杆菌、植物乳杆菌与传统发酵剂共培养对发酵乳抗氧化特性的影响[J]. , 0, (): 0-0.
[2]	李昊泽石丽丽曹学丽裴海闰韩天. 风味发酵乳中香精关注成分的筛选及暴露风险评估[J]. , 0, (): 0-0.
[3]	陈臣刘政黄轲于海燕田怀香. 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[J]. , 0, (): 0-0.
[4]	程娇孙敬梁肖娜钱冠林岳喜庆郑艳. 蛋白酶处理对脱脂乳感官品质及游离氨基酸的影响[J]. , 0, (): 0-0.
[5]	高瑞平白莉莉梁琪. 蛋白含量对牦牛乳清蛋白浓缩物功能特性的影响[J]. , 0, (): 0-0.
[6]	高瑞平，梁琪，白莉莉. 蛋白含量对牦牛乳清蛋白浓缩物功能特性的影响[J]. 食品科学, 2021, 42(12): 1-7.
[7]	王富云，王成财，王哲铭，江虹锐，闵斗勇，刘小玲，李树波. 虾青素微球对酸奶品质与风味的影响[J]. 食品科学, 2021, 42(8): 172-178.
[8]	姜姝腾军伟刘振民张娟. 超高压处理对再制奶油干酪质构、流变学特性及微观结构的影响[J]. , 0, (): 0-0.
[9]	姜姝，腾军伟，刘振民，张娟. 超高压处理对再制奶油干酪质构、流变学特性及微观结构的影响[J]. 食品科学, 2021, 42(5): 84-91.
[10]	李蕊王一然史海粟陈旭赵瑛博武俊瑞. 添加不同益生元对酸奶游离氨基酸及风味的影响[J]. , 0, (): 0-0.
[11]	李蕊，王一然，刘一鸣，史海粟，陈旭，赵瑛博，武俊瑞. 不同益生元对酸奶游离氨基酸及风味的影响[J]. 食品科学, 2020, 41(20): 83-89.
[12]	王姣，许凌云，张晋华，王小雨，艾娜丝，王蓓，曹雁平. 不同成熟时间切达奶酪中挥发性香气成分及其电子鼻判别分析[J]. 食品科学, 2020, 41(20): 175-183.
[13]	王姣，许凌云，张晋华，边冉，王蓓，曹雁平. SPME-GC-MS和GC-O鉴定3 种不同生产工艺马苏里拉奶酪的特征香气物质[J]. 食品科学, 2020, 41(18): 210-217.
[14]	赵铭琪, 张秀秀, 李晓东, 刘璐, 张宏达, 张宏伟, 白杰. 乳杆菌产X-脯氨酰-二肽酰基-氨肽酶活性对契达干酪抗氧化活性及品质的影响[J]. 食品科学, 0, (): 117-125.
[15]	杨静, 梁琪, 宋雪梅, 张炎. 牦牛乳与荷斯坦牛乳硬质干酪的抗氧化特性比较[J]. 食品科学, 2020, 41(15): 15-21.

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

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

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价