食品工业科技2016，Vol.37Issue(14)：59-62,4.DOI:10.13386/j.issn1002-0306.2016.14.003
川西高原牧区传统发酵牦牛酸奶挥发性风味成分的分析
Analysis of volatile components of traditional fermented yak yogurt in the western Sichuan plateau
摘要
Abstract
Volatile components of traditional fermented yak yogurt in the western Sichuan plateau were detected by headspace solid phase microextraction gas chromatography-mass spectroscopy (HS-SPME/GC-MS),and common yogurt products available from supermarkets were used as controls.The results showed that the main flavor components of traditional fermented yak yogurt in the western Sichuan plateau consisted of ethanol(13％ ～ 34％),3-methyl-1-butanol(4％ ～ 15％),2-methyl-1-butanol(1％ ～8％) and ethyl acetate(1％ ～ 10％),which were obviously different from common yogurt products.Abundant alcohols provided yak yogurt with alcohol aroma.Compared to common yogurt products,the acetaldehyde,2,3-butanedione and 3-hydroxy-2-butaone accounted for smaller proportions in the traditional fermented yak yogurt,and the total percentage of short and medium chain fatty acids (C2 ～ C10) in yak yogurt was lower.Generally,thevolatile components of the traditional fermented yak yogurt were complex and dispersive,and the flavor of yak yogurt was mixed with milk aroma and alcohol aroma.关键词
传统发酵牦牛酸奶/主体挥发性风味物质/挥发性风味特征Key words
traditional fermented yak yogurt/main flavor components/flavor characteristic分类
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陈娟,李键,唐俊妮,史辉,谢捷,索化夷..川西高原牧区传统发酵牦牛酸奶挥发性风味成分的分析[J].食品工业科技,2016,37(14):59-62,4.基金项目
四川省教育厅项目(15ZB0484) （15ZB0484）
国家公益性行业(农业)科研专项(201203009). （农业）
