FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (10): 235-240.doi: 10.7506/spkx1002-6630-20200503-020

• Component Analysis • Previous Articles     Next Articles

Analysis of Volatile Flavor Compounds Dairy Products by Gas Chromatography-Ion Mobility Spectrometry

LI Juan, REN Fang, ZHEN Dawei, ZHANG Hao, XIE Jianchun   

  1. (1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; 2. Shandong Hanon Subsidiary Company, Jinan 251500, China;3. Department of Chemistry and Biology, Stevens Institute of Technology, Hoboken NJ 07030, USA)
  • Online:2021-05-25 Published:2021-06-02

Abstract: Gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the volatile flavor compounds different dairy products, including two brands of pasteurized milk, five brands of ultra-high-temperature sterilized milk and one brand of reconstituted milk. A total of 29 compounds were identified, mainly aldehydes, ketones, alcohols, esters, and others. Methyl hexanoate, ethyl butanoate, 3-methylbutyl acetate, ethyl acetate, ethyl pentanoate, 1-pentanol, and limonene constituted the characteristic peak region of pasteurized milk; furfural, benzaldehyde, methyl isobutyl ketone, 2-octanone, 1-butanol, and isopropyl acetate constituted the characteristic peak region of reconstituted milk; and new volatile compounds generated by sterilization constituted the characteristic peak region of ultra-high-temperature sterilized milk. By means of principal component analysis (PCA), the different types or brands of dairy products were clearly classified. This study indicates the usefulness of GC-IMS to discriminate different dairy products.

Key words: gas chromatography-ion mobility spectrometry; dairy products; volatile flavor compounds; discrimination

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