现代食品科技2026，Vol.42Issue(2)：265-277,13.DOI:10.13982/j.mfst.1673-9078.2026.2.1756
水牛乳双皮奶制备过程中风味物质变化分析
Analysis of the Changes in Flavor Substances during the Preparation of Double-layer Steamed Milk Custard from Buffalo Milk
摘要
Abstract
The changes in volatile compounds during the preparation of double-layer steamed milk custard(DLSMC)were investigated in this study.Volatile substances at four key stages of the preparation process,namely the raw material stage(group A),boiling stage(group B),skin separation stage(group C),and steaming stage(group D),were analyzed using an electronic nose and headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).The analysis identified methyl compounds,alcohols,ketones,and aldehydes as volatile components with highly significant differences across the stages(P＜0.01).Meanwhile,HS-GC-IMS identified 38 compounds,including esters,alcohols,ketones,aldehydes,ethers,acids,and pyrazine derivatives.Principal component analysis(PCA)and partial least squares discriminant analysis(PLS-DA)indicated that the changes in volatile compounds were primarily attributed to the boiling and steaming stages.During the boiling stage(B group),the unpleasant flavor of 1-pentanol in raw buffalo milk was significantly ameliorated(P＜0.05),while the levels of 2-butanone,2-butanol,and dimethyl sulfide were significantly increased(P＜0.05).In the steaming stage(group D),the levels of 2-pentanone,2-heptanone,acetone,and diallyl disulfide were significantly increased(P＜0.05).Ultimately,flavor characteristics,such as grassy,oily,fruity,milky,sweet,buttery,fruity,and roasted-nut aromas,were formed in the DLSMC.The present study revealed changes in volatile compounds during the DLSMC preparation process and provided a theoretical basis for elucidating the mechanisms underlying its flavor characteristics.关键词
水牛乳/双皮奶/风味物质/电子鼻/顶空-气相色谱-离子迁移谱Key words
buffalo milk/double-layer steamed milk custard/flavor substances/electronic nose/headspace-gas chromatography-ion mobility spectrometry引用本文复制引用
蓝虹,许丁允,罗西尔,李川,崔奎青,李玲,刘庆友,曾新安,祁昊..水牛乳双皮奶制备过程中风味物质变化分析[J].现代食品科技,2026,42(2):265-277,13.基金项目
国家重点研发计划项目(2023YFD2000701) （2023YFD2000701）
广东省普通高校创新团队项目(2022KCXTD029) （2022KCXTD029）
