不同品牌酸奶香气成分研究  

Study on aroma compounds of yogurt of different brands

作　　者：牛云蔚[1] 肖作兵[1] 张喆[1] 朱建才[1] 吴旻玲 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418

出　　处：《粮食与油脂》2013年第9期49-52,共4页Cereals & Oils

摘　　要：采用顶空固相微萃取气相色谱―质谱联用技术(SPME–GC–MS)对市售5种不同品牌酸奶挥发性成分进行研究,共检测出60种香气物质,包括酮类12种、醛类10种、酸类14种、醇类10种、酯类7种、内酯类7种;其中,2,3–丁二酮、乙酸己酯、3–羟基–2–丁酮、1,2–丙二醇、丁酸、己酸、辛酸、癸酸、9–癸烯醛、苯甲酸、十二酸等构成酸奶主体风味。结果表明,不同品牌酸奶中香气物质种类和含量有明显差异,其中,味全优酪乳中检测出香气物质种类最多,有60种;而光明畅悠中香气物质含量最高,达357.27 mg/L。Volatile flavor compounds of five different brands of yogurt were analyzed through SPME- GC-MS. A total of 73 aroma compounds were identified, including 12 ketones, 10 aldehydes, 14 acids, 10 alcohols, 7 esters, 7 lactones. 2,3-butanedione, hexyl acetate and 3-hydroxy-2-butanone, 1, 2-propylene glycol, butyric acid, caprylic acid, decanoic acid , 9-decenal, benzoic acid, dodecanoic acid, etc. constitute the main aroma of yogurts. The results indicated that the kinds and contents of aroma compounds in yogurts were different obviously. The kinds of aroma compounds were the most in Weiquan Youlaoru, which reached 60. While the total contents of aroma compounds in Guangming Changyou reached 357.27 mg/L.

关 键 词：酸奶 气相色谱-质谱技术 酸奶香气物质 

分 类 号：TS202.3[轻工技术与工程—食品科学]