Comparative Study on Flavor of Chinese Acid-curd Cheese Based on Sensory Evaluation, GC-IMS and GC-MS

Abstract

Abstract: To explore the volatile flavor differences of different Chinese acid-curd cheeses. Five Chinese acid-curd cheeses, including dairy fan, dairy cake, Qula, Hurood cheese and milk knot, were analyzed by sensory evaluation, gas chromatography-ion mobility spectrometry and gas chromatography-mass spectrometry. The results showed that the five Chinese acid-curd cheeses had significant flavor differences. Among them, dairy fan has strong aroma of milk, fruit and toast, with the best overall aroma performance and the highest score of preference. The combination of GC-IMS and GC-MS expands the detection range of volatile flavor compounds, and can 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 other samples. GC-MS analysis results showed that the proportion of acid compounds in dairy fan, Hurood cheese and Qula was the highest, the proportion of ester compounds in milk cake was the highest, and the proportion of alcohol compounds in milk knot was the highest. The calculation of odor activity value combined with the results of principal component analysis showed that ethanol, ethyl butyrate, ethyl caproate, 2-heptanone and δ-caprylactone played the main flavor contribution in the dairy fan. Phenethyl formate, phenethyl acetate, caprylic acid, lauric acid and n-decanoic acid are the main flavor contributions in Qula. Dodecyl aldehyde identified as characteristic flavor compound of dairy cake. Partial least squares results 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

CLC Number:

TS252.53

Chen CHEN Haibin Yuan Huai-Xiang TIAN. Comparative Study on Flavor of Chinese Acid-curd Cheese Based on Sensory Evaluation, GC-IMS and GC-MS[J]. FOOD SCIENCE, 0, (): 0-0.

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