乳脂肪含量对超高温瞬时灭菌乳感官品质的影响  

Effects of Milk Fat Content on the Sensory Quality of Ultra-high Temperature Milk

作　　者：闫海峡 杨钧翔 刘彦君 沈昳潇[1] 刘玲[1] YAN Hai-xia;YANG Jun-xiang;LIU Yan-jun;SHEN Yi-xiao;LIU Ling(College of Food Science,Shenyang Agricultural University,Shenyang 110161,China)

机构地区：[1]沈阳农业大学食品学院,沈阳110161

出　　处：《沈阳农业大学学报》2023年第6期741-747,共7页Journal of Shenyang Agricultural University

基　　金：沈阳市科学计划项目(23-407-3-34);国家自然科学基金面上项目(31571796)。

摘　　要：乳脂肪是衡量牛乳营养品质的主要成分之一,其含量对牛乳的感官品质具有重要影响,在热加工特别是超高温瞬时(ultra-high temperature,UHT)灭菌过程中,乳脂对牛乳的品质影响显著。通过自制全脂(U-WM)和脱脂超高温灭菌乳(U-SM),利用色差仪、电子舌、电子鼻和气相色谱串联质谱(GC-MS)探究乳脂肪含量对UHT灭菌乳感官品质的影响。结果表明:从色泽上看,U-WM的L*和b*显著高于U-SM(p<0.05),U-WM更加白亮;从味感上看,U-WM比U-SM具有更显著的甜味、苦味和涩味;从嗅感上看,U-WM和U-SM在W5S、W2S、W3S传感器响应值差异最大,说明U-WM和U-SM中氮氧化合物、含羰基化合物及烷烃等物质的含量和类型存在显著差异(p<0.05)。主成分分析(principal component analysis,PCA)进一步表明两者的味感和嗅感之间存在显著差异。U-WM和U-SM中主要鉴定出8种挥发性物质,其中U-WM中挥发性物质总量更多。结合PCA和偏最小二乘分析得出酸类、酮类和酯类物质是区分U-WM和U-SM的主要差异物。这些挥发性物质的差异表明乳脂肪与牛乳风味形成密切相关,乳脂肪一方面通过自身的氧化降解形成挥发性气味物质;另一方面脂肪的氧化降解产物作为中间产物进一步促进美拉德反应,从而影响UHT灭菌乳的整体感官特性。通过探究乳脂肪对UHT灭菌乳风味和色泽的影响,为调控不同乳脂类型UHT灭菌乳的感官品质提供理论依据。Milk fat plays a crucial role in assessing the nutritional value of milk,and its content has a notable effect on the sensory properties of milk.Milk fat has a significant effect on the quality of milk during the thermal processing,especially ultra-high temperature(UHT)sterilization.In this study,the self-made whole UHT sterilized milk(U-WM)and skim UHT sterilized milk(USM)were used to investigate the effects of milk fat content on the sensory quality of UHT sterilized milk by colorimeter,electronic tongue,electronic nose and gas chromatography-tandem mass spectrometry(GC-MS).The results showed that from the perspective of color,the L*and b*of U-WM were significantly higher than those of U-SM(p<0.05),indicating U-WM was whiter;from the perspective of taste,U-WM had more significant sweetness,bitterness and astringency than U-SM;from the perspective of olfactory,U-WM and U-SM had the largest difference in response of W5S,W2S and W3S sensors,indicating the contents and types of nitrogen oxides,carbonyl compounds and alkanes were significant differences between U-WM and U-SM(p<0.05).Principal component analysis(PCA)further showed the significant difference in the taste and the olfactory between them.Eight major volatile compounds were identified in both U-WM and U-SM,and there were more volatile substances in U-WM.Combined with PCA and partial least squares analysis,it was found that acids,ketones and esters were the dominant differential volatiles to distinguish U-WM and U-SM.The difference among volatile substances indicated that milk fat was closely related to the formation of milk flavor.On the one hand,milk fat would form volatile substances via its own oxidative degradation.On the other hand,the oxidative degradation products of fat also promoted the Maillard reaction intermediate products,which further affected the overall sensory properties of UHT milk.In this study,the effects of milk fat on the flavor and color of UHT sterilized milk were investigated,in order to provide a theoretical basis for regulating t

关 键 词：乳脂肪 超高温瞬时灭菌乳 色泽 挥发性物质 气相色谱串联质谱 

分 类 号：TS252.2[轻工技术与工程—农产品加工及贮藏工程]