新疆地区奶疙瘩样品中挥发性风味组分研究
|
摘要
采用溶剂辅助风味蒸发-气相色谱-质谱联用技术(solvent assisted flavor evaporation-gas chrom atography-mass spectrometry,SAFE-GC-MS),对采集自新疆地区两种奶疙瘩样品(不脱脂原料乳和部分脱脂原料乳)中的挥发性风味组分进行了定性及内标法半定量分析,并在此基础上结合化合物的阈值进行了风味值(Odour unite values, OUV)的计算。结果表明两种奶疙瘩样品中共检测得到66种挥发性化合物,大多数为中、短碳链的脂肪酸、酯类化合物与醛类化合物。不同脱脂程度的原料乳制备得到的奶疙瘩样品的特征风味组分及含量有一定差别,其中不脱脂原料乳制得的奶疙瘩样品中,脂肪酸类化合物及酯类化合物的含量及风味强度明显高于部分脱脂原料乳制得的奶疙瘩样品。
The volatile compounds of two Kurut samples(non-skimmed or part-skimmed raw milk) in Xinjiang district, were analyzed by solvent assisted flavor evaporation-gas chromatography-mass spectrometry(SAFE-GC-MS) and internal standard semi-quantitative. On this basis, Odour unite values(OUV) were calculated by the threshold of the compounds. The results showed a total of 66 volatile flavor compounds were identified in the two samples, and the major compounds included short-chain and medium-chain fatty acids, esters, and aldehyde. There were some differences in the volatile flavor components and contents of two Kurut samples which had different skimming degrees of raw milk, in the non-skimmed raw milk kurut sample, the contents of fatty acid, ester compounds and the intensity of flavor were significantly higher.
The volatile compounds of two Kurut samples(non-skimmed or part-skimmed raw milk) in Xinjiang district, were analyzed by solvent assisted flavor evaporation-gas chromatography-mass spectrometry(SAFE-GC-MS) and internal standard semi-quantitative. On this basis, Odour unite values(OUV) were calculated by the threshold of the compounds. The results showed a total of 66 volatile flavor compounds were identified in the two samples, and the major compounds included short-chain and medium-chain fatty acids, esters, and aldehyde. There were some differences in the volatile flavor components and contents of two Kurut samples which had different skimming degrees of raw milk, in the non-skimmed raw milk kurut sample, the contents of fatty acid, ester compounds and the intensity of flavor were significantly higher.
引文
[1]D C FRANK,C M OWEN,J PATTERSON.Solid phase microextraction(SPME)combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds[J].Food Science and Technology,2004,37(2):139-154.
[2]S HAUFF,W VETTER.Quantification of fatty acids as methyl estersand phospholipids in cheese samples after separation of triacylglycerides and phospholipids[J].Analytica Chimica Acta,2009,636(2):229-235.
[3]F J DELGADO,J GONZ?LEZCRESPO,R CAVA,et al.Characterisation by SPME-GC-MS of the volatile profile of a Spanish soft cheese P D O.Torta del Casar during ripening[J].Food Chemistry,2010,118(1):182-189.
[4]R A MONTSERRAT,V LILIANA,V STEFANIA,et al.Characterisation of volatile composition of white salsify(Tragopogon porrifolius L.)by headspace solid-phase microextraction(HS-SPME)and simultaneous distillation-extraction(SDE)coupled to GC-MS[J].Food Chemistry,2011,129(2):557-564.
[5]I KURTOVIC,S N MARSHALL,M R MILLER,et al.Flavour development in dairy cream using fish digestive lipases from Chinook salmon(Oncorhynchus tshawytscha)and New Zealand hoki(Macruronus novaezealandiae)[J].Food Chemistry,2011,127(4):1562-1568.
[6]贺红军,蒋辉,张雪婷等.自制中式硬质干酪风味物质的研究[J].食品科技,2015(9):18-22.
[7]李博,张亮,高鑫.一种硬质蒙古干酪成分组成和风味化合物分析研究[J].中国酿造,2015,34(5):157-160.
[8]王蓓,张国华,王娟等.SPME-GC-MS分析内蒙古地区传奶豆腐中挥发性风味组分[J].现代食品科技,2015,35(12):378-386.DOI:10.13982/j.mfst.1673-9078.2015.12.056
[9]D G GUADAGNI,R G BUTTERY,J HARRIS.Odour intensities of hop oil consponents[J].Journal of the Science of food and Agriculture,1966(17):142-144.
[10]Y F COLLINS,M S PLH,M G WIKINSON.Lipolysis and free fatty acid catabolism in cheese:a review of current knowledge[J].International Dairy Journal,2003(13):841-866.
[11]BURDOCK,GEORGE A.Fenaroli’s handbook of flavor ingredients[M].5th ed.Boca Raton London New York Washington,D.C.:CRC PRESS,2005.
[12]S TOELSTEDE,T HOFAMANN.Sensomics Mapping and Identification of the Key Bitter Metabolites in Gouda Cheese[J].Agriculture and Food Chemistry,2008,56(8):2795-2804.
[13]A GALLOIS,D LANGLOIS.New results in the volatile odorous compounds of French cheeses[J].Lait,1990,70:89-106.
[14]孙宝国,刘玉平,食用香料手册[M].北京:中国石化出版社,2004,344-345.
[15]P MOLIMARD,H E SPINNLER.Review:Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses:Origins and Properties[J].Journal of Dairy Science,1996,79:169-184.
[16]马艳丽,曹雁平,郑福平王蓓.奶酪的风味组分研究进展[J].中国乳品工业,2013,47(5):36-39.
[17]郭清华,刘德臣.内酯型香料的合成[J].黑龙江石油化工,2002,11(4):12-13.
[18]马艳丽,曹雁平,杨贞耐,等.SPME-GC-MS检测不同中西方奶酪的挥发性风味物质及比较[J].食品科学,2013,34(20):103-107.DOI:10.7506/spkx1002-6630-201320020.
[19]E FERNáNDEZ-GARCIA,M CARBONELL,P GAYA,et al.Evolution of the volatile components of ewes raw milk Zamorano cheese Seasonal variation[J].International Dairy Journal,2004,14(8):701-711.
[20]康文怀,徐岩,崔彦志.不同酿酒葡萄品种C6醛、醇风味化合物的比较[J].食品科学,2010,31(08):252-256.
[21]M A DRAKE,R E MIRACLE,D J MCMAHON.Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses[J].American Dairy Science Association,2010(11):5069-5081.
[22]PMG CURIONI,J O BOSSET.Key odorants in various cheese types determined by gas chromatography-olfactometry[J].International Dairy Journal,2002,12(12):959-984.
[23]王蓓.酶法制备天然牛奶风味基料及牛奶香精的研究(D).无锡:江南大学,2009.
[24]C PMG,J O BOSSET.Key odorants in various cheese types as determined by gas chromatography-olfactometry[J].International Dairy Journal,12(2002)959-984.
[2]S HAUFF,W VETTER.Quantification of fatty acids as methyl estersand phospholipids in cheese samples after separation of triacylglycerides and phospholipids[J].Analytica Chimica Acta,2009,636(2):229-235.
[3]F J DELGADO,J GONZ?LEZCRESPO,R CAVA,et al.Characterisation by SPME-GC-MS of the volatile profile of a Spanish soft cheese P D O.Torta del Casar during ripening[J].Food Chemistry,2010,118(1):182-189.
[4]R A MONTSERRAT,V LILIANA,V STEFANIA,et al.Characterisation of volatile composition of white salsify(Tragopogon porrifolius L.)by headspace solid-phase microextraction(HS-SPME)and simultaneous distillation-extraction(SDE)coupled to GC-MS[J].Food Chemistry,2011,129(2):557-564.
[5]I KURTOVIC,S N MARSHALL,M R MILLER,et al.Flavour development in dairy cream using fish digestive lipases from Chinook salmon(Oncorhynchus tshawytscha)and New Zealand hoki(Macruronus novaezealandiae)[J].Food Chemistry,2011,127(4):1562-1568.
[6]贺红军,蒋辉,张雪婷等.自制中式硬质干酪风味物质的研究[J].食品科技,2015(9):18-22.
[7]李博,张亮,高鑫.一种硬质蒙古干酪成分组成和风味化合物分析研究[J].中国酿造,2015,34(5):157-160.
[8]王蓓,张国华,王娟等.SPME-GC-MS分析内蒙古地区传奶豆腐中挥发性风味组分[J].现代食品科技,2015,35(12):378-386.DOI:10.13982/j.mfst.1673-9078.2015.12.056
[9]D G GUADAGNI,R G BUTTERY,J HARRIS.Odour intensities of hop oil consponents[J].Journal of the Science of food and Agriculture,1966(17):142-144.
[10]Y F COLLINS,M S PLH,M G WIKINSON.Lipolysis and free fatty acid catabolism in cheese:a review of current knowledge[J].International Dairy Journal,2003(13):841-866.
[11]BURDOCK,GEORGE A.Fenaroli’s handbook of flavor ingredients[M].5th ed.Boca Raton London New York Washington,D.C.:CRC PRESS,2005.
[12]S TOELSTEDE,T HOFAMANN.Sensomics Mapping and Identification of the Key Bitter Metabolites in Gouda Cheese[J].Agriculture and Food Chemistry,2008,56(8):2795-2804.
[13]A GALLOIS,D LANGLOIS.New results in the volatile odorous compounds of French cheeses[J].Lait,1990,70:89-106.
[14]孙宝国,刘玉平,食用香料手册[M].北京:中国石化出版社,2004,344-345.
[15]P MOLIMARD,H E SPINNLER.Review:Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses:Origins and Properties[J].Journal of Dairy Science,1996,79:169-184.
[16]马艳丽,曹雁平,郑福平王蓓.奶酪的风味组分研究进展[J].中国乳品工业,2013,47(5):36-39.
[17]郭清华,刘德臣.内酯型香料的合成[J].黑龙江石油化工,2002,11(4):12-13.
[18]马艳丽,曹雁平,杨贞耐,等.SPME-GC-MS检测不同中西方奶酪的挥发性风味物质及比较[J].食品科学,2013,34(20):103-107.DOI:10.7506/spkx1002-6630-201320020.
[19]E FERNáNDEZ-GARCIA,M CARBONELL,P GAYA,et al.Evolution of the volatile components of ewes raw milk Zamorano cheese Seasonal variation[J].International Dairy Journal,2004,14(8):701-711.
[20]康文怀,徐岩,崔彦志.不同酿酒葡萄品种C6醛、醇风味化合物的比较[J].食品科学,2010,31(08):252-256.
[21]M A DRAKE,R E MIRACLE,D J MCMAHON.Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses[J].American Dairy Science Association,2010(11):5069-5081.
[22]PMG CURIONI,J O BOSSET.Key odorants in various cheese types determined by gas chromatography-olfactometry[J].International Dairy Journal,2002,12(12):959-984.
[23]王蓓.酶法制备天然牛奶风味基料及牛奶香精的研究(D).无锡:江南大学,2009.
[24]C PMG,J O BOSSET.Key odorants in various cheese types as determined by gas chromatography-olfactometry[J].International Dairy Journal,12(2002)959-984.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |