Welty W M, Marshall R T, Grün I U, Ellersieck M R
Dairy Farmers of America, Springfield, MO, USA.
J Dairy Sci. 2001 Jan;84(1):21-30. doi: 10.3168/jds.S0022-0302(01)74447-5.
Selected volatile compounds of chocolate ice creams containing 0.6, 4.0, 6.0, or 9.0% milk fat or containing 2.5% milk fat, cocoa butter, or one of three fat replacers (Simplesse, Dairy Lo, or Oatrim) were analyzed by gas chromatography and gas chromatography-mass spectrometry using headspace solid-phase microextraction. The headspace concentration of most of the selected volatile compounds increased with decreasing milk fat concentration. Fat replacers generally increased the concentration of volatiles found in the headspace compared with milk fat or cocoa butter. Few differences in flavor volatiles were found between the ice cream containing milk fat and the ice cream containing cocoa butter. Among the selected volatiles, the concentration of 2,5-dimethyl-3(2-methyl propyl) pyrazine was the most highly correlated (negatively) with the concentration of milk fat, and it best discriminated among ice creams containing milk fat, cocoa butter, or one of the fat replacers.
采用顶空固相微萃取法，通过气相色谱和气相色谱 - 质谱联用技术，分析了含有0.6%、4.0%、6.0%或9.0%乳脂肪的巧克力冰淇淋，以及含有2.5%乳脂肪、可可脂或三种脂肪替代品（Simplesse、Dairy Lo或Oatrim）之一的巧克力冰淇淋中选定的挥发性化合物。大多数选定挥发性化合物的顶空浓度随乳脂肪浓度的降低而增加。与乳脂肪或可可脂相比，脂肪替代品通常会增加顶空中挥发性物质的浓度。含乳脂肪的冰淇淋和含可可脂的冰淇淋之间在风味挥发性物质上几乎没有差异。在选定的挥发性物质中，2,5 - 二甲基 - 3(2 - 甲基丙基)吡嗪的浓度与乳脂肪浓度的相关性最高（呈负相关），并且它能最好地区分含乳脂肪、可可脂或脂肪替代品之一的冰淇淋。
