基于超快速气相电子鼻研究不同类型UHT牛奶的挥发性风味特征  

Analysis of Volatile Flavor Characteristics of Different Kinds of UHT-Treated Milk Using Electronic Nose with Ultra-fast Gas Chromatography

作　　者：叶美霞[1] 李荣[1] 姜子涛[1,2] 王颖 谭津[1] 汤书华 YE Meixia;LI Rong;JIANG Zitao;WANG Ying;TAN Jin;TANG Shuhua(School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;School of Food Engineering,Tianjin Tianshi College,Tianjin 301700,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134 [2]天津天狮学院食品工程学院,天津301700

出　　处：《食品科学》2022年第10期236-246,共11页Food Science

基　　金：天津市自然科学基金项目(16JCYBJC43300);天津市高等学校自然科学研究项目(2020KJ071)。

摘　　要：采用超快速气相电子鼻对超高温灭菌(ultra high temperature,UHT)全脂、低脂和脱脂牛奶共36种样品的挥发性风味成分进行定性、定量分析,并结合主成分分析和多层感知器神经网络,对UHT牛奶的香气特征进行分类预测。结果表明,UHT牛奶中含有29种共同的挥发性风味成分,主要为丙酮、正丁醇和δ-癸内酯等,其中丙酮含量最高,癸醛含量最低。异丁醇、乙偶姻、1-戊醇、E-3-己烯醛和癸醛只在UHT全脂牛奶中存在;3-甲基庚烷、2,6-二甲基吡嗪、E-2-壬烯-1-醇是UHT低脂牛奶的特有成分;α-蒎烯、5-甲基糠醛、癸酸仅在UHT脱脂牛奶中被检出。UHT牛奶主要香气特征体现为蔬菜味、奶油味、草香味、水果味及麦芽味。其中蔬菜味、奶油味、麦芽味在UHT全脂牛奶中分布最广泛;水果味在UHT低脂牛奶中分布最广泛;青草味在UHT脱脂牛奶中分布最广泛。主成分分析显示不同品牌UHT牛奶之间存在显著差异;多层感知器神经网络对UHT牛奶种类的预测准确率高达98.6%。An ultra-fast gas chromatography-based electronic nose was used to qualitatively and quantitatively analyze the volatile flavor components in 36 samples of whole milk,low-fat milk,and skimmed milk subjected to ultra-high temperature(UHT)treatment.Using a combination of principal component analysis(PCA)and multi-layer perceptron neural network(MLP-NN),UHT-treated milk samples were classified and predicted according to their aroma characteristics.The results showed that 29 volatile flavor components were detected in all milk samples,mainly including acetone,n-butanol,andδ-decalactone,acetone and decanal being the most and least abundant,respectively.Isobutanol,acetoin,1-pentanol,E-3-hexenal and decanal only existed in UHT-treated whole milk.3-Methylheptane,2,6-dimethylpyrazine,and E-2-nonen-1-ol were exclusively detected in UHT-treated low-fat milk.α-Pinene,5-methylfurfural and decanoic acid were only detected in UHT-treated skimmed milk.The major aroma characteristics of UHT-treated milk were vegetable-like,creamy,grassy,fruity,and malty aroma notes.Among them,vegetable-like,creamy and malty aromas were the most widely distributed in UHT-treated whole fat milk.Fruity aroma was the most widely distributed in UHT-treated low-fat milk.Grassy aroma was the most widely distributed in UHT-treated skimmed milk.PCA showed that there was a significant difference between different brands of UHT-treated milk.The prediction accuracy of MLP-NN for UHT-treated milk was as high as 98.6%.

关 键 词：超高温灭菌牛奶 超快速气相电子鼻 挥发性成分 主成分分析 多层感知器神经网络 

分 类 号：TS201.3[轻工技术与工程—食品科学]