乳业科学与技术2024，Vol.47Issue(3)：26-34,9.DOI:10.7506/rykxyjs1671-5187-20240422-028
基于气相型电子鼻研究不同脂肪含量牛乳贮藏期间风味变化
Electronic Nose Based on Gas Chromatography for Analysis of Flavor Changes of Milk with Different Fat Contents during Storage
摘要
Abstract
During storage,milk is prone to different degrees of oxidative degradation of fat with varying storage conditions,which changes the aroma components of milk.In this study,electronic nose based on gas chromatography(GC)and sensory evaluation were used to compare the changes in the composition of volatile flavor compounds and sensory properties of pasteurized whole milk,low-fat milk and skim milk(fat contents of 4,1.4 and 0 g/100 mL)during storage at different temperatures.The results showed that all three milks maintained good flavor characteristics during storage at 4℃.The composition of flavor substances in whole milk was more complex,where 43 volatile compounds were identified,and no obvious stale flavor was perceived.The decreasing order of difficulty of fat oxidation was whole milk>low-fat milk>skim milk.Nonanal,a marker of lipid oxidation,was detected in both skim milk and low-fat milk.Methyl ketones derived from lipid oxidization such as 2-butanone,2,3-butanedione,2-hexanone,2-heptanone and 2-undecanone were detected in skim milk during storage.The results of sensory evaluation were basically consistent with those of electronic nose.The sweetness and milky flavor of whole milk were more prominent,the flavor of low-fat milk was relatively bland,and skim milk tasted slightly bitter after 21 days of storage at 25℃.The findings of this study will provide a scientific basis for monitoring the flavor changes of milk products during storage and improving the quality of milk products.关键词
牛乳/气相型电子鼻/脂肪氧化/挥发性成分/贮藏Key words
milk/electronic nose based on gas chromatography/fat oxidation/volatile components/storage分类
轻工纺织引用本文复制引用
张珊,李雯,张玉婷,魏雪彤,孙莹,薛璐,赵培,牛天娇..基于气相型电子鼻研究不同脂肪含量牛乳贮藏期间风味变化[J].乳业科学与技术,2024,47(3):26-34,9.基金项目
天津市重点研发计划科技支撑重点项目(23YFZCSN00380) （23YFZCSN00380）
天津市大学生创新创业训练计划项目(200210069136) （200210069136）
