乳业科学与技术2017，Vol.40Issue(5)：16-22,7.DOI:10.15922/j.cnki.jdst.2017.05.004
市售进口Camembert干酪的游离脂肪酸和挥发性风味物质对比研究
Comparison of Free Fatty Acids and Volatile Flavor Compounds of Six Brands of Imported Camembert Cheese in China
摘要
Abstract
The free fatty acid and volatile flavor compositions of six brands of imported Camembert cheese in China were measured comparatively by gas chromatography-mass spectrometry (GC-MS) and headspace solid phase microextraction (HS-SPME) combined with GC-MS. The results showed that all analyzed samples had an identical free fatty acid composition, myrisitc, palmitic, linoleic, and stearic acid being the major ones and no significant difference among the total free fatty acid contents of the six samples was found. On the other hand, a significant difference was noted in the contents of volatile flavor compounds, the samples FRA1 and FRA2 containing the highest contents of carboxylic acids while the remaining samples having higher contents of ketone compounds, which may be related to the maturity of cheese. Sensory evaluation of FRA1 and FRA2 showed lower scores for sensory attributes and overall quality, while the other four samples showed no significant difference.关键词
Camembert干酪/挥发性风味物质/游离脂肪酸/感官评价Key words
Camembert cheese/volatile flavor compounds/free fatty acid/sensory evaluation分类
轻工纺织引用本文复制引用
于华宁,吴申懋,杭锋,刘振民..市售进口Camembert干酪的游离脂肪酸和挥发性风味物质对比研究[J].乳业科学与技术,2017,40(5):16-22,7.基金项目
上海市科学技术委员会工程中心能力提升项目(16DZ2280600) （16DZ2280600）
