基于ROAV和嗅闻技术分析乳脂的关键风味化合物  

Analysis of Key Flavor Compounds in Dairy Fat Products Using Relative Odor Activity Value and Olfactometry

作　　者：李扬 李妍[2] 李栋[1] 张列兵[3] 王蓓[2] 孙艳芳 杜学贤 吴迎乐 卢俭 LI Yang;LI Yan;LI Dong;ZHANG Liebing;WANG Bei;SUN Yanfang;DU Xuexian;WU Yingle;LU Jian(College of Engineering,China Agricultural University,Beijing 100083,China;School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Ningxia Saishang Dairy Industry Co.Ltd.,Yinchuan 750200,China)

机构地区：[1]中国农业大学工学院,北京100083 [2]北京工商大学食品与健康学院,北京100048 [3]中国农业大学食品科学与营养工程学院,北京100083 [4]宁夏塞尚乳业有限公司,宁夏银川750200

出　　处：《食品科学》2023年第6期262-267,共6页Food Science

基　　金：现代农业(奶牛)产业技术体系建设专项(CARS-36);宁夏回族自治区重点研发计划项目(2021BEF02031)。

摘　　要：利用固相微萃取-气相色谱-质谱(solid phase microextraction-gas chromatography-mass,SPME-GC-MS)分析国内市场常见的8种乳脂产品(4种黄油、2种稀奶油及2种发酵黄油)的挥发性化合物,并采用相对气味活度值(relative odor activity value,ROAV)和气相色谱-嗅闻(gas chromatography-olfactometry,GC-O)鉴定关键风味化合物。结果发现:8种乳脂产品中共检出40种挥发性化合物,主要包括7种醛类、6种甲基酮类、7种脂肪酸类和7种内酯类。ROAV法确定的关键风味化合物共17种,GC-O可识别7种关键风味化合物。其中,乙酸、丁酸、己酸、δ-辛内酯、δ-癸内酯、γ-十二内酯的ROAV大于1,且可被GC-O识别,是最为重要的6种关键风味化合物。In this study,solid phase microextraction(SPME)coupled with gas chromatography-mass spectrometry(GC-MS)was used to investigate the volatile compound profiles of eight dairy fat products(including four butters,two creams and two cultured butters)that are popular on the Chinese market.Their key flavor compounds were identified by calculating relative odor activity value(ROAV)as well as using gas chromatography-olfactometry(GC-O).In total 40 volatiles were found in the eight milk fat products,including 7 aldehydes,6 methyl ketones,7 fatty acids,and 7 lactones.A total of 17 volatile compounds were identified as key flavor compounds according to their ROAV,and GC-O identified seven of these compounds.Acetic acid,butanoic acid,hexanoic acid,δ-octanolactone,δ-decanolactone andγ-dodecalactone,all of which had ROAV greater than 1 and could be recognized by GC-O,were considered the most significant flavor compounds in dairy fat products.

关 键 词：乳脂 固相微萃取 相对气味活度值 嗅闻 关键风味化合物 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]