Yang Zhijie, Wang Jiao, Wang Bei, Cao Yanping
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.
State Key Laboratory of Food Nutrition and Safety, School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
J Dairy Sci. 2025 Apr;108(4):3214-3233. doi: 10.3168/jds.2024-25705. Epub 2025 Jan 15.
High-moisture mozzarella cheese is particularly popular because of its freshness and milky flavor; however, the difference in aroma compound composition between high-moisture mozzarella cheese made from bovine (BOC) and buffalo milk (BUC) remains unclear. Herein, the volatile compounds of 2 kinds of mozzarella cheese were qualitatively and quantitatively analyzed by solid-phase microextraction comprehensive two-dimensional gas chromatography olfactometry time-of-flight mass spectrometry (SPME-GC×GC-O-TOF-MS), solid-phase microextraction-Arrow gas chromatography mass spectrometry (SPME Arrow-GC-MS), and gas chromatography ion-mobility spectrometry (GC-IMS) for the first time. A total of 139 volatile compounds were identified (69 aroma active compounds were sniffed), of which 106 were identified in BOC and 96 in BUC. About 70.5% of these compounds can be identified by GC×GC-O-TOF-MS, exceeding 2.6 times that of GC-IMS. Particularly, 2-methyltetrahydrofuran-3-one (nutty flavor, odor intensity of 3) and methoxy-phenyl-oxime (burnt flavor, 689.47 ± 48.32 μg/kg, odor intensity of 5) were identified as aroma active compounds in BOC for the first time. The sensory evaluation confirmed that 2-methyltetrahydrofuran-3-one is one of the factors responsible for the differences in nutty flavor observed between BOC and BUC. Compared with the 3 aroma extract techniques (SPME, SPME-Arrow and headspace), SPME-Arrow can increase the adsorption capacity of volatile compounds in samples, but required the high separation and high sensitivity detection equipment for more efficient identification of volatile compounds. The combination of the GC×GC-O-TOF-MS, GC-MS, and GC-IMS had obtained a comprehensive aroma profile of mozzarella cheese, which laid a theoretical foundation for the construction of aroma fingerprints of mozzarella cheeses from different milk sources, and provided a basis for the development and application of new dairy products.
高水分马苏里拉奶酪因其新鲜度和乳香味而特别受欢迎；然而，由牛乳（BOC）和水牛乳（BUC）制成的高水分马苏里拉奶酪之间香气化合物组成的差异仍不清楚。在此，首次采用固相微萃取全二维气相色谱嗅觉测定飞行时间质谱（SPME-GC×GC-O-TOF-MS）、固相微萃取-Arrow气相色谱质谱（SPME Arrow-GC-MS）和气相色谱离子迁移谱（GC-IMS）对两种马苏里拉奶酪的挥发性化合物进行了定性和定量分析。共鉴定出139种挥发性化合物（嗅出69种香气活性化合物），其中在BOC中鉴定出106种，在BUC中鉴定出96种。这些化合物中约70.5%可通过GC×GC-O-TOF-MS鉴定，超过GC-IMS的2.6倍。特别地，2-甲基四氢呋喃-3-酮（坚果味，气味强度为3）和甲氧基苯肟（焦味，689.47±48.32μg/kg，气味强度为5）首次被鉴定为BOC中的香气活性化合物。感官评价证实，2-甲基四氢呋喃-3-酮是导致BOC和BUC之间坚果味差异的因素之一。与3种香气提取技术（SPME、SPME-Arrow和顶空）相比，SPME-Arrow可以提高样品中挥发性化合物的吸附能力，但需要高分离度和高灵敏度的检测设备才能更有效地鉴定挥发性化合物。GC×GC-O-TOF-MS、GC-MS和GC-IMS的联用获得了马苏里拉奶酪的综合香气图谱，为构建不同奶源马苏里拉奶酪的香气指纹图谱奠定了理论基础，并为新型乳制品的开发和应用提供了依据。
