食品科学2017，Vol.38Issue(10)：173-177,5.DOI:10.7506/spkx1002-6630-201710029
巴氏灭菌与超高温灭菌对全脂牛乳挥发性风味物质的影响
Effect of Pasteurization Versus Ultra-High-Temperature on Volatile Flavor Compounds of Bovine Whole Milk
摘要
Abstract
The volatile flavor compounds of raw whole milk (RWM),pasteurized whole milk (PWM) and ultra-hightemperature whole milk (UWM) were extracted by headspace solid-phase micro-extraction,and then analyzed by gas chromatography-mass spectrometry (HS-SPME-GC-MS).A total of 12 volatiles were identified from RWM,mainly including acids and hydrocarbons;17 volatiles were identified from PWM,mainly including acids,esters,ketones and hydrocarbons;and 17 volatiles were identified from UWM,mainly including acids,ketones and hydrocarbons.According to the statistical analysis of the data,there was a significant variability among the volatiles of 3 milk samples.关键词
原料全脂牛乳/巴氏灭菌全脂牛乳/超高温灭菌全脂牛乳/挥发性风味物质Key words
raw whole milk/pasteurized whole milk/ultra-high-temperature (UHT) whole milk/volatile flavor compound分类
轻工纺织引用本文复制引用
张晓梅,仝令君,潘明慧,艾娜丝,王静,孙宝国..巴氏灭菌与超高温灭菌对全脂牛乳挥发性风味物质的影响[J].食品科学,2017,38(10):173-177,5.基金项目
国家自然科学基金面上项目(31571940) （31571940）
国家自然科学基金青年科学基金项目(31501559) （31501559）
