Lozano Patricio R, Miracle Evan R, Krause Andrea J, Drake Maryanne, Cadwallader Keith R
Department of Food Science and Human Nutrition, University of Illinois, 1302 W. Pennsylvania Avenue, Urbana, Illinois 61801, USA.
J Agric Food Chem. 2007 Sep 19;55(19):7840-6. doi: 10.1021/jf071075q. Epub 2007 Aug 17.
The major aroma compounds of commercial sweet cream AA butter quarters were analyzed by GC-olfactometry and GC-MS combined with dynamic headspace analysis (DHA) and solvent-assisted flavor evaporation (SAFE). In addition, the effect of long-term storage (0, 6, and 12 months) and type of wrapping material (wax parchment paper vs foil) on the aroma components and sensory properties of these butters kept under refrigerated (4 degrees C) and frozen (-20 degrees C) storage was evaluated. The most intense compounds in the aroma of pasteurized AA butter were butanoic acid, delta-octalactone, delta-decalactone, 1-octen-3-one, 2-acetyl-1-pyrroline, dimethyl trisulfide, and diacetyl. The intensities of lipid oxidation volatiles and methyl ketones increased as a function of storage time. Refrigerated storage caused greater flavor deterioration compared with frozen storage. The intensity and relative abundance of styrene increased as a function of time of storage at refrigeration temperature. Butter kept frozen for 12 months exhibited lower styrene levels and a flavor profile more similar to that of fresh butter compared to butter refrigerated for 12 months. Foil wrapping material performed better than wax parchment paper in preventing styrene migration into butter and in minimizing the formation of lipid oxidation and hydroxyl acid products that contribute to the loss of fresh butter flavor.
采用气相色谱 - 嗅觉测定法和气相色谱 - 质谱联用技术，结合动态顶空分析（DHA）和溶剂辅助风味蒸发（SAFE），对市售甜奶油AA级黄油块的主要香气成分进行了分析。此外，还评估了长期储存（0、6和12个月）以及包装材料类型（蜡纸与箔纸）对冷藏（4℃）和冷冻（-20℃）储存条件下这些黄油香气成分和感官特性的影响。巴氏杀菌AA级黄油香气中最强烈的化合物为丁酸、δ-辛内酯、δ-癸内酯、1-辛烯-3-酮、2-乙酰基-1-吡咯啉、二甲基三硫和双乙酰。脂质氧化挥发物和甲基酮的强度随储存时间增加。与冷冻储存相比，冷藏储存导致风味劣化更严重。在冷藏温度下，苯乙烯的强度和相对丰度随储存时间增加。与冷藏12个月的黄油相比，冷冻12个月的黄油苯乙烯含量较低，风味特征更接近新鲜黄油。在防止苯乙烯迁移到黄油中以及最大限度减少导致新鲜黄油风味损失的脂质氧化和羟基酸产物的形成方面，箔纸包装材料比蜡纸表现更好。
