蒙古奶酪风味物质分析及其风味强度评价模型建立  

Analysis of Flavor Substances of Mongolian Cheese and Establishment of a Model for Evaluating Its Flavor Intensity

作　　者：贾志斌 乔向宇 王彩云 张秀秀[1] 刘璐[1] 李晓东[1] 韩仁娇 JIA Zhibin;QIAO Xiangyu;WANG Caiyun;ZHANG Xiuxiu;LIU Lu;LI Xiaodong;HAN Renjiao(Key Laboratory of Dairy Science,Ministry of Education,College of Food Sciences,Northeast Agricultural University,Harbin 150030,China;National Center of Technology Innovation for Dairy,Hohhot 010000,China;Inner Mongolia Yili Industrial Group Co.Ltd.,Hohhot 010000,China)

机构地区：[1]东北农业大学食品学院,乳品科学教育部重点实验室,黑龙江哈尔滨150030 [2]国家乳业技术创新中心,内蒙古呼和浩特010000 [3]内蒙古伊利实业集团股份有限公司,内蒙古呼和浩特010000

出　　处：《乳业科学与技术》2024年第2期9-14,共6页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：国家乳业技术创新中心重点项目(2021-国家乳创中心-9)。

摘　　要：从内蒙古不同地区采集具有代表性的5个蒙古奶酪样品,利用顶空吹扫捕集三重四极杆气相色谱-质谱联用仪测定挥发性风味物质,基于主成分分析(principal component analysis,PCA)法构建风味强度评价模型,综合感官评分对蒙古奶酪进行评价。结果表明:从蒙古奶酪中共鉴定出86种挥发性物质,其中有24种为主要挥发性物质;利用PCA建立风味强度评价模型(F=0.35351F_(1)+0.28046F_(2)+0.19846F_(3)+0.16756F_(4)),模型结果显示,PC1~PC4的累计贡献率为100.000%,包含辛酸乙酯、正己醇、癸酸乙酯、正癸酸、乙酸、乙醛等物质,能够较准确地反映原始数据信息;此外,5种蒙古奶酪样品的感官评价结果与风味强度评价模型得分有较好一致性,说明所构建的模型能够有效地对蒙古奶酪进行风味评价,为蒙古奶酪风味评价提供一种全新方法。The volatile flavor substances of 5 representative Mongolian cheese samples collected from different regions of Inner Mongolia were determined by headspace purge and trap(PT)coupled with triple quadrupole gas chromatography(QqQ-GC),and a flavor intensity evaluation model was constructed based on principal component analysis(PCA).The results showed that a total of 86 volatile substances were identified in Mongolian cheese,among which 24 were the main volatile substances.The flavor intensity evaluation model(F=0.35351F_(1)+0.28046F_(2)+0.19846F_(3)+0.16756F_(4))showed that the cumulative contribution rate of the first four principal components was 100.000%,which included ethyl caprylate,n-hexanol,ethyl decanoate,n-decanoic acid,acetic acid,and acetaldehyde,ect.They could reflect the original data accurately.In addition,the sensory evaluation results of the 5 cheese samples were consistent with the scores from the flavor intensity evaluation model,which indicated that the constructed model could effectively evaluate the flavor of Mongolian cheese,providing a new method for the evaluation of the flavor of Mongolian cheese.

关 键 词：蒙古奶酪 特征性风味物质 主成分分析 评价模型 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]