新鲜乳扇贮存期间关键香气组分变化分析  

Changes in Key Aroma Components of Fresh Milk Fan during Storage

作　　者：王亚东 韩颢颖 韩兆盛 王绒雪 王姣[1] 杨智杰 曹雁平[1] 王蓓[1] WANG Yadong;HAN Haoying;HAN Zhaosheng;WANG Rongxue;WANG Jiao;YANG Zhijie;CAO Yanping;WANG Bei(School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学食品与健康学院,北京100048

出　　处：《食品科学》2022年第24期202-209,共8页Food Science

基　　金：国家自然科学基金面上项目(32072345)。

摘　　要：为探究新鲜乳扇贮存过程中香气组成及香气成分变化,利用固相微萃取-气相色谱-质谱联用法、气相色谱-嗅觉测量技术以及描述性感官评价,对乳扇贮存过程中挥发性风味组分变化情况进行分析。乳扇贮存过程中共鉴定得到70种挥发性风味化合物,对其中能够嗅闻得到的19种特征风味化合物进行定量并进一步计算其气味活性值(odor activity values,OAV),得到OAV大于1的16种关键香气组分。将乳扇的感官性质、关键香气组分以及贮存时间进行偏最小二乘分析,结果显示,乳扇的贮存期可分为3个阶段:第1阶段为乳扇贮存的第1天,此时乳扇感官品质最高,这与乙酸乙酯、己酸乙酯等酯类组分的含量较高有关;第2阶段为乳扇贮存的第4、7天,乳扇感官品质温和,具有酒香特征,这可能与丁酸乙酯的含量有关;第3阶段为乳扇贮存的第11、15天,乳扇的感官品质最差,仅有δ-癸内酯的含量未随贮存时间的变化而降低,其余酯类和内酯类组分的含量均随着贮存时间的延长而降低。The changes in the volatile flavor composition of fresh milk fan during storage were analyzed by solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS),gas chromatography-olfactometry(GC-O)and descriptive sensory evaluation.A total of 70 volatile flavor compounds were detected,and 19 characteristic flavor compounds identified by GC-O were accurately quantified,and their odor activity values(OAV) were calculated.Sixteen of these compounds with OAV greater than 1 were identified as key aroma components.The sensory properties,key aroma components and storage time of milk fan were analyzed by partial least squares(PLS).The results showed that the storage period of milk fan could be divided into three stages.The first stage was the first day,and the sensory quality of milk fan was the highest at this stage,which may be related to the high content of ester components such as ethyl acetate and ethyl hexanoate.The second stage comprised the fourth and seventh days.At this stage,milk fan had mild sensory quality and the characteristics of wine aroma,which may be related to the content of ethyl butyrate.The third stage comprised the 11th and 15th days,where the sensory quality of milk fan was the worst,and the contents of all esters and lactones except for deltadecalactone decreased with storage time.

关 键 词：新鲜乳扇 关键香气 气相色谱-嗅觉测量技术 描述性感官评价 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]