Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.
Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.
J Dairy Sci. 2019 Nov;102(11):9639-9650. doi: 10.3168/jds.2019-16796. Epub 2019 Aug 30.
To determine the key aroma compounds in Chinese milk fan cheese, samples from 6 of the most popular handmade milk fan workshops in Yunnan province of China were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), sensory evaluation, aroma recombination and omission experiments. Seventy-one aroma compounds were identified by GC-MS, and 31 odor-active compounds were detected by GC-O. The relationships between the 31 odor-active compounds and 10 sensory evaluation properties were explored by partial least squares discriminant analysis. The results identified 23 initial key aroma compounds, which were used to simulate the aroma profile of milk fan in aroma recombination experiments. Aroma omission experiments identified propanoic acid, butanoic acid, octanoic acid, octanal, nonanal, 2-nonanone, and ethyl hexanoate as the key aroma compounds. Propanoic acid and butanoic acid contributed to cheese and rancid aromas, octanal and nonanal to the fat aroma, octanoic acid and 2-nonanone to the cheese aroma, and ethyl hexanoate to the fruity aroma of milk fan.
为了确定中国奶扇奶酪中的关键香气化合物，通过气相色谱-质谱联用（GC-MS）、气相色谱-嗅闻（GC-O）、感官评价、香气重组和香气缺失实验，对云南省 6 家最受欢迎的手工奶扇作坊的样品进行了分析。GC-MS 鉴定出 71 种香气化合物，GC-O 检测到 31 种呈味活性化合物。通过偏最小二乘判别分析，探讨了 31 种呈味活性化合物与 10 种感官评价特性之间的关系。确定了 23 种初始关键香气化合物，用于在香气重组实验中模拟奶扇的香气特征。香气缺失实验鉴定出丙酸、丁酸、辛酸、正辛醛、壬醛、2-壬酮和己酸乙酯为关键香气化合物。丙酸和丁酸有助于奶酪和酸败的香气，辛醛和壬醛有助于脂肪的香气，辛酸和 2-壬酮有助于奶酪的香气，己酸乙酯有助于奶扇的果香。
