摘要
采用顶空固相微萃取-气相色谱质谱联用技术(HS-SPME-GC-MS)对牛奶1^(#)(伊利)、奶基底2^(#)(花花牛)、奶基底3^(#)(蒙牛)3个不同品牌牛奶制备的鲜牛乳奶基底进行检测,探究不同牛奶所制备的鲜牛乳奶基底风味差异。结果表明,3种奶基底成分呈现一致的趋势,酸类化合物含量最高,酯类物质其次,醛类物质含量较少,醇类和其他物质含量最少。风味角度分析,奶基底1^(#)(伊利牛奶)的焦糖和咖啡风味质物较多。奶基底3^(#)(蒙牛牛奶)中花香、草本、果香、脂肪味风味物质最多。奶基底1^(#)和奶基底3^(#)的酸香风味物质均高于奶基底2^(#)(花花牛牛奶)。
In order to explore the flavor differences of fresh milk base prepared from different milk,headspace solid-phase microextraction and gas chromatography-mass spectrometry(HS-SPME-GC-MS)were used to detect the fresh milk base products by Yili,Huahua Niu and Mengniu.The results showed that it showed a consistent trend,with the highest content of acid compounds,followed by esters,and the lowest content of aldehydes,alcohols,and other substances.From the perspective of flavor analysis,fresh milk base products 1^(#)(Yili milk)contained more caramel and coffee flavor substances,and fresh milk base products 3^(#)(Mengniu milk)had the most floral,herbal,fruity and fatty flavor substances.The sour flavoring substances of fresh milk base products 1^(#)and fresh milk base products 3^(#)were higher than those of milk base 2^(#)(Huahuaniu milk).
作者
常金翠
张阳阳
秦新磊
CHANG Jincui;ZHANG Yangyang;QIN Xinlei(D.CO International Food Co.,Ltd.,Jiaozuo 454000)
出处
《食品工业》
2025年第1期292-296,共5页
The Food Industry
