摘要
Abstract
GC-MS method was used to detect the variation of flavor and aroma substances from different milk flavor samples. There are 18,22,30,15,30,14 kinds of components were identified in artificial milk flavor A, artificial milk flavor B, artificial milk flavor C, artificial milk flavor D, ferment milk flavor E and self-made hydrolysis milk F. The components were divided into acids, lactones, esters, aromatics, ketones, alcohols and hydrocarbons. The analysis of different milk flavors showed that the major compounds in each sample were different. Acids, lactones, esters are the main compounds in artificial milk flavors, and the proportion were varied. Foreign ferment milk flavor E con- tains aromatics besides acids, lactones and esters. Acids were the key odorant compounds in self - made hydrolysis milk F. The balance among the varieties of compounds can improve the flavors quality in certain degree.关键词
奶味香精/GC—MS/香气规律Key words
milk flavors/GC-MS/aroma regulation分类
轻工纺织
