基于气味指纹技术的牛奶香精鉴别研究  

Identification of Milk Flavoring Essences Based on the Odor Fingerprint Technique

作　　者：江津津[1] 姚正晓 韩明[1] 刘慧娟[1] 张挺[1] 鲁玉侠 

机构地区：[1]广州城市职业学院食品系,广东广州510405 [2]浙江养生堂天然药物研究所有限公司,浙江杭州310007 [3]广州市名花香料有限公司,广东广州510440

出　　处：《现代食品科技》2016年第7期237-242,248,共7页Modern Food Science and Technology

基　　金：广东省部产学研项目(2012B091000036);2014年广州市属高校产学研结合基地项目(14CXY07);横向项目(W14001);校级专利项目(Ky2013002)

摘　　要：奶味香精是现代食品工业非常重要且应用非常广泛的添加剂之一,不同类型牛奶香精的气味差异仅靠色谱技术和人工感官鉴别比较困难。为了建立奶味香精的气味指纹分析鉴别方法,本文以天然牛奶香精、复配牛奶香精、酶解奶油香精和实验室制牛奶香精为样品,分析了样品的挥发性化合物组成和气味指纹信息,比较了市面上常见几种奶味香精的气味差异,建立了基于气味指纹技术的奶味香精香料的鉴别研究方法。研究结果表明:气味指纹技术能准确区分和鉴别奶味香精的气味差别,识别效果显著。天然牛奶香精与实验室制牛奶香精在主要特征风味物质方面的相似度较高,复配牛奶香精的整体气味则和其他样品差异较大,分析数据表明天然牛奶香精的香味可能是酶解奶油产物经过进一步处理和修饰得到的。Milk flavoring essence is one of the essential additives,which has been widely used in the modern food industry.The difference in odor between various types of milk flavoring essences is difficult to identify by using chromatographic techniques and human sensory evaluation.In order to establish the method for odor fingerprint identification of milk flavoring essences,the natural milk flavoring essence,compound milk flavoring essence,flavoring essence from the enzymatic hydrolysis of butter,and laboratory-prepared milk flavoring essence were used as samples to analyze the composition of the volatile components and to determine the odor fingerprint of the samples.The odor of several commercially available milk flavoring essences was compared,and the method to identify the milk flavoring essence based on odor fingerprint technique was developed.The results showed that the odor fingerprint technique could accurately distinguish between and identify the difference in the odor among the milk flavoring essences,showing an effective recognition performance.A high similarity in the main characteristic flavor components was detected between natural milk flavoring essence and laboratory prepared milk flavoring essence,while the overall odor of compound milk flavoring essence was significantly different from those of other samples.The analysis data indicated that the flavor of the natural milk flavoring essence may be produced by further processing and modifying the product obtained from the enzymatic hydrolysis of butter.

关 键 词：挥发性风味物质 固相微萃取-气相色谱-质谱 主成分分析 电子鼻 

分 类 号：TS264.3[轻工技术与工程—发酵工程]