乳业科学与技术2024，Vol.47Issue(1)：26-32,7.DOI:10.7506/rykxyjs1671-5187-20240415-021
采用GC×GC-TOFMS分析3种脂肪含量牛乳中挥发性化合物
Analysis of Volatile Compounds in Three Milks with Different Fat Contents by GC×GC-TOFMS
王海涛 1沈潇 1姚凌云 1孙敏 1王化田 1冯涛1
作者信息
- 1. 上海应用技术大学香料香精技术与工程学院,上海 201418
- 折叠
摘要
Abstract
In this study,headspace solid phase microextraction in combination with comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry(HS-SPME-GC×GC-TOFMS)was used to analyze the volatile compounds in whole(WM),low-fat milk(LFM)and non-fat milk(NFM).Altogether 49 volatile compounds were detected,among which methyl ketones with odd-numbered carbon chain lengths such as 2-nonanone and 2-undecanone constituted the main flavor compounds of WM.Using partial least squares discriminant analysis(PLS-DA),a model which could well differentiate among the 3 milks was developed and it was found to have good variance and cross-validation predictive ability.Nine differential key aroma compounds were identified using variable importance in the projection(VIP)>1,P≤0.05 and their contents≥1%as criteria,which may be the main factors contributing to the differences in flavor profiles among the 3 milks.The heatmap from clustering analysis indicated that NFM had poor sensory performance due to the presence of off-flavor compounds(e.g.,hexadecanal),whereas WM and LFM contained more aroma compounds,having a full and rich sensory aroma profile.The HS-SPME-GC×GC-TOFMS method can provide theoretical guidance for dairy flavor improvement and dairy flavoring formulation.关键词
脱脂牛乳/风味/顶空固相微萃取-全二维气相色谱-飞行时间质谱/偏最小二乘法判别分析Key words
non-fat milk/flavor/headspace solid phase microextraction in combination with comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry/partial least squares discriminant analysis分类
轻工纺织引用本文复制引用
王海涛,沈潇,姚凌云,孙敏,王化田,冯涛..采用GC×GC-TOFMS分析3种脂肪含量牛乳中挥发性化合物[J].乳业科学与技术,2024,47(1):26-32,7.
