摘要
利用固相微萃取法(SPME)富集,GC/MS分离与检测技术,研究了再制干酪加工过程对其挥发性风味化合物的影响。共鉴定出73种挥发性化合物,其中在1个月及5个月成熟期的切达干酪中分别鉴定出了41和43种挥发性化合物,在再制干酪产品中鉴定出44种化合物,其中原料干酪和再制干酪中同时拥有的化合物有35种。通过对加工前后挥发性风味化合物的变化推断,在再制干酪加工前后挥发性风味化合物的变化对产品风味强度的减弱没有显著影响。
SPME was used to distill the flavor substances in processed cheese and GC/MS was used to analyze them,73 volatile compounds were identified in total, 41, 43 and 44 volatile components were identified in cheddar cheese ripened for one month, five month and pro- cessed cheese respectively, 35 same volatile components appeared in raw cheese and processed cheese, The analysis of the changes in volatile components before and after processing showed that these volatile components did not effect the nature of cheese flavor significantly.
出处
《中国乳品工业》
CAS
北大核心
2006年第9期52-56,共5页
China Dairy Industry
