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  

Cheddar Cheese with Different Ripening Times:Analysis of Volatile Aroma Components and Electronic Nose Discrimination

作　　者：王姣 许凌云 张晋华 王小雨 艾娜丝 王蓓 曹雁平 WANG Jiao;XU Lingyun;ZHANG Jinhua;WANG Xiaoyu;AI Nasi;WANG Bei;CAO Yanping(School of Food Science,Beijing Technology and Business University,Beijing 100048,China;Beijing Engineering and Technology Research Center of Food Additives,Beijing 100048,China)

机构地区：[1]北京工商大学食品学院,北京100048 [2]北京市食品添加剂工程技术研究中心,北京100048

出　　处：《食品科学》2020年第20期175-183,共9页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0401104)。

摘　　要：采用溶剂辅助风味蒸发法和固相微萃取法,结合气相色谱-质谱联用与电子鼻判别技术,对3种不同成熟时间的切达奶酪中挥发性风味成分进行鉴定及判别分析。结果表明:3种不同成熟时间的切达奶酪样品中共检测出78种化合物,脂肪酸类13种、酯类9种、内酯类8种、酮类9种、醇类5种、醛类12种、芳香及杂环类19种、含硫化合物3种。对3种奶酪风味组分主成分分析结果表明,淡味切达奶酪中主要挥发性化合物是脂肪酸类、甲基酮及杂环类;中味切达奶酪中主要挥发性物质有脂肪酸类、甲基酮及内酯类;浓味切达奶酪主要挥发性物质有脂肪酸类、酯类、甲基酮及内酯类;并且这3种不同成熟度的切达奶酪在电子鼻上也可以得到很好的区分。The volatile flavor components of three commercial Cheddar cheeses with different ripening times were analyzed by solvent-assisted flavor evaporation(SAFE)or solid phase micro-extraction(SPEM)combined with gas chromatographymass spectrometry(GC-MS)and electronic nose.The results showed that a total of 78 volatile aroma compounds were identified,mainly including 13 fatty acids,9 esters,8 lactones,9 aldehydes,5 ketones,12 alcohols,19 aromatic or heterocyclic compounds,and 3 sulfur-containing compounds.Principal component analysis(PCA)performed on the volatile compounds identified in Cheddar samples showed that the main volatile aroma components of mild Cheddar cheese were fatty acids,methyl ketones and heterocyclics,the main volatile substances of medium Cheddar cheese were fatty acids,methyl ketones and lactones,and the main volatile aroma components of mature Cheddar cheese were fatty acids,esters,methyl ketones and lactones.Moreover,the Cheddar samples with different ripening times could be perfectly distinguished by electronic nose.

关 键 词：切达奶酪 溶剂辅助风味蒸发 固相微萃取 电子鼻判别 主成分分析 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]