国内外典型常温纯牛奶的风味品质分析  

Analysis of Flavor Quality of Typical UHT Milk from China and Abroad

作　　者：潘明慧[1] 曹宏芳 王彩云 杨蕾蕾 艾娜丝[1] 孙宝国[1] Pan Minghui;Cao Hongfang;Wang Caiyun;Yang Leilei;Ai Nasi;Sun Baoguo(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048;Inner Mongolia Yili Industrial Group Co.Ltd.,Hohhot 010110;Inner Mongolia Dairy Technology Research Institute Co.Ltd.,Hohhot 010110)

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心北京市食品添加剂工程技术研究中心,北京100048 [2]内蒙古伊利实业集团股份有限公司,呼和浩特010110 [3]内蒙古乳业技术研究院有限责任公司,呼和浩特010110

出　　处：《中国食品学报》2022年第5期271-281,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31801571)。

摘　　要：牛奶演变为生活中常见的食品,离不开成熟的常温奶生产技术。随着人们对健康生活和营养食品的追求,牛奶的销量呈稳步上升趋势。近年来的乳制品事件使国人对国产牛奶的信心较为薄弱,纯牛奶的进口量逐年增长,“进口牛奶优于国产牛奶”观念盛行。本文以典型的2款国产纯牛奶和4款进口纯牛奶为研究对象,采用固相微萃取结合气相色谱-质谱联用技术对国产纯牛奶和进口纯牛奶中的风味物质进行定性、定量分析,结果发现进口纯牛奶挥发性风味组分中酮类、酸类和含硫化合物含量较高,其中2-庚酮、2-壬酮和2-十一酮含量约为国产纯牛奶的2倍,结合智能感官和描述性感官评价进行整体滋气味的评估(1~7分制),发现国内的纯牛奶样品感官轮廓相似,且乳香味和乳脂味较浓,异味(牛膻味、金属味和青草味)和蒸煮味较弱,整体喜好度评分较高,分别为5.8和5.9分,而进口纯牛奶样品的乳香味和乳脂味较弱且异味较重,整体喜好评分不超过4.0分。Ultra high-temperature technology plays an important role in the process of milk from precious food to common food.With the improvement of consumption level and health consciousness,milk consumption has increased year by year in China,while the consumption of imported milk has also risen accordingly due to dairy events in recent years.The concept that′imported milk is of a better quality than domestic′prevails.In this experiment,solid-phase microextraction(SPME)combined with gas chromatography(GC)-mass spectrum(MS)technology was used to perform qualitative and quantitative analysis of volatile compounds in domestic and imported milk.It was shown that imported milk contains high concentrations of ketones,acids,and sulfur compounds.Among these compounds,the concentrations of 2-heptanone,2-nonanone,and 2-undecanone in imported milk samples were about two times higher than domestic samples.Besides,combined with intelligent sensory and quantitative descriptive analysis,the overall odor and taste of imported milk and domestic milk were evaluated(1-7 scores system).Domestic milk samples had similar sensory profiles with strong milk flavor and milk fat flavor,the off-flavors(cowy,metallic and green flavor)and the cooking flavor were weak.Besides,the overall preference scores of domestic milk samples were the highest,which are 5.8 and 5.9 scores,respectively.The milk and fat flavors of imported milk samples were relatively weak and the off-flavors were relatively strong,and the overall preference scores were less than 4.0.

关 键 词：常温奶 风味 智能感官 感官评价 国内外 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]