不同原料制备的稀奶油风味及感官特性评价  

Evaluation of flavor and sensory properties of thin cream prepared from different raw materials

作　　者：冯文慧 陈雅丽 王筠钠 杨永龙[3] 李志伟[3] 耿骁璐 钱文涛[3] 吕加平[2] 谢宁 剧柠[1] 张书文[2] FENG Wen-Hui;CHEN Ya-Li;WANG Yun-Na;YANG Yong-Long;LI Zhi-Wei;GENG Xiao-Lu;QIAN Wen-Tao;LV Jia-Ping;XIE Ning;JU Ning;ZHANG Shu-Wen(College of Food Science and Engineering,Ningxia University,Yinchuan 750000,China;Institute of Agricultural Products Processing,Chinese Academy of Agricultural Sciences,Beijing 100048,China;Inner Mongolia Mengniu Dairy Group Company Limited,Hohhot 010110,China)

机构地区：[1]宁夏大学食品科学与工程学院,银川750000 [2]中国农业科学院农产品加工研究所,北京100048 [3]内蒙古蒙牛乳业集团股份有限公司,呼和浩特010110

出　　处：《食品安全质量检测学报》2024年第7期141-150,共10页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(32372378);中央引导地方科技资金项目(2022ZY0120);中国农业科学院资金项目(G2022-IFST-04);国家奶牛产业技术体系项目(CARS-36)。

摘　　要：目的探究三大类不同原料制备的稀奶油(A类以无水奶油为原料;B类以无水奶油和新鲜稀奶油混合为原料;C类以新鲜稀奶油为原料)整体风味差异。方法通过固相微萃取-气相色谱-质谱法(solid phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)及顶空气相色谱-离子迁移谱法(headspace gas chromatography-ion mobility spectrometry,HS-GC-IMS)并结合电子鼻、电子舌及感官评价方法进行综合评价。结果通过SPME-GC-MS和HS-GC-IMS方法从8种稀奶油中共检出32种挥发性有机化合物,特征性风味物质主要有2-庚酮、2-壬酮、辛酸、己酸、δ-辛内酯等,不同稀奶油样品之间的挥发性有机物相对含量存在一定差异,含有无水奶油的A、B类稀奶油的酸类物质含量高于以新鲜稀奶油为原料的C类稀奶油。电子鼻结果显示添加了无水奶油的A、B类稀奶油与以新鲜稀奶油为原料的C类稀奶油整体气味有显著差异。电子舌表明A类稀奶油主要以酸味和鲜味为主,B类稀奶油咸味较重,C类稀奶油的鲜味值普遍较高。最后感官评价结果显示以新鲜稀奶油为原料的C类稀奶油气味优于添加了无水奶油的A、B类稀奶油。结论通过5种不同方法的检测表明以新鲜稀奶油为原料的C类稀奶油风味和感官评价明显优于其他两类。为进一步阐明其特征风味物质的形成机制提供参考。Objective To investigate the overall flavor differences of 3 types of thin creams prepared from different raw materials(type A with anhydrous oil as raw material;type B with a mixture of anhydrous oil and fresh thin cream;and type C with fresh thin cream as raw material).Methods The overall flavors of the thin creams were analyzed by solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)and headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS)and combined with electronic nose,electronic tongue and sensory evaluation methods for comprehensive evaluation.Results The results showed that a total of 32 volatile organic compounds were detected in 8 types of thin creams by SPME-GC-MS and HS-GC-IMS,and the characteristic flavor substances were mainly 2-heptanone,2-nonanone,caprylic acid,caproic acid andδ-octanolactone,etc..The relative content of the volatile organic compounds in the thin creams differed from each other to a certain extent,and the content of acids in the thin creams of types A and B,which contained anhydrous oil,were higher than that in the thin creams of type C,which were made from fresh thin cream.The acid content of thin cream A and B containing anhydrous oil was higher than that of thin cream C made from fresh thin cream.The e-nose results showed that the overall odor of thin creams A and B with anhydrous oil was significantly different from that of thin cream C made from fresh thin cream.The e-tongue showed that the sour and fresh flavors were dominant in type A thin creams,while type B thin creams were more salty and type C thin creams generally had higher freshness values.The final organoleptic evaluation showed that the odor of fresh thin cream-based type C thin cream was superior to that of type A and B thin creams to which anhydrous oil was added.Conclusion In conclusion,the flavor and organoleptic evaluation of fresh thin cream-based type C thin cream are significantly better than those of the other two types of thin creams by the five different methods.The r

关 键 词：稀奶油 风味 电子鼻 电子舌 感官特性 挥发性成分 

分 类 号：TS225.23[轻工技术与工程—粮食、油脂及植物蛋白工程]