食品与发酵工业 >

2022 , Vol. 48 >Issue 17: 265 - 272

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029646

分析与检测

气相色谱-离子迁移谱结合化学计量学分析成熟时间对牦牛乳干酪挥发性风味物质的影响

  • 刘瑶 ,
  • 乔海军 ,
  • 贾志龙 ,
  • 张卫兵 ,
  • 张春艳 ,
  • 霍尚蕾 ,
  • 苗景源 ,
  • 申梦娜
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  • 1(甘肃农业大学 理学院,甘肃 兰州,730070)
    2(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    3(山东海能科学仪器有限公司,山东 济南,250000)
第一作者:硕士研究生(乔海军副教授和贾志龙讲师为共同通信作者,E-mail:qiaohj1999@126.com;jiazl@gsau.edu.cn)

收稿日期: 2021-10-09

  修回日期: 2022-01-29

  网络出版日期: 2022-10-01

基金资助

国家自然科学基金项目(21864002,31760466,31960486)

收起

Effect of ripening time on volatile flavor compounds of yak milk cheese based on GC-IMS and chemometrics analysis

  • LIU Yao ,
  • QIAO Haijun ,
  • JIA Zhilong ,
  • ZHANG Weibing ,
  • ZHANG Chunyan ,
  • HUO Shanglei ,
  • MIAO Jingyuan ,
  • SHEN Mengna
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  • 1(College of Science, Gansu Agricultural University, Lanzhou 730070, China)
    2(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    3(Shandong Hanon Scientific Instruments Co.Ltd., Jinan 250000, China)

Received date: 2021-10-09

  Revised date: 2022-01-29

  Online published: 2022-10-01

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摘要

采用气相色谱-离子迁移谱技术分析了牦牛乳干酪成熟过程中挥发性风味物质的变化。该研究共鉴定了46个信号峰中的22种挥发性风味物质。不同成熟时间牦牛乳干酪中挥发性风味物质的含量存在明显差异,成熟前期(1 d)乙偶姻和乙醇含量最高;成熟中期(30～90 d)2,4,6-三甲基吡啶、乙酸异戊酯和丁酸乙酯含量随着成熟时间的延长明显增加;成熟后期(120～180 d)丁酸乙酯、己酸乙酯二聚体、乙酸异戊酯和乙酸乙酯二聚体等含量达到最高。偏最小二乘-判别分析筛选出了12种特征挥发性标志物[变量重要性(variable important for the projection, VIP)>1],包括3-甲基-3-丁烯-1-醇、乙酸乙酯二聚体、乙偶姻、乙酸异戊酯、乙醇、丁酸乙酯、2-丁酮、正丁醇、己酸乙酯二聚体、烯丙基腈、2-戊酮和苯甲醛。主成分分析结果能够较好地区分牦牛乳干酪的成熟阶段。该研究结果可为今后牦牛乳干酪的产品开发和品质控制提供参考依据。

关键词： 牦牛乳干酪; 挥发性风味物质; 气相-离子迁移谱; 主成分分析; 偏最小二乘-判别分析

本文引用格式

刘瑶 , 乔海军 , 贾志龙 , 张卫兵 , 张春艳 , 霍尚蕾 , 苗景源 , 申梦娜 . 气相色谱-离子迁移谱结合化学计量学分析成熟时间对牦牛乳干酪挥发性风味物质的影响[J]. 食品与发酵工业, 2022 , 48(17) : 265 -272 . DOI: 10.13995/j.cnki.11-1802/ts.029646

Abstract

The changes of volatile flavor compounds in yak milk cheese during ripening were analyzed by gas chromatography-ion mobility spectrometry. The results showed that 22 volatile flavor compounds from 46 signal peaks were identified. The contents of volatile flavor compounds of yak milk cheese at different ripening time were significantly different. The contents of acetoin and ethanol were highest at the early ripening stage (1 d); the content of 2,4,6-trimethylpyridine, isoamyl acetate and ethyl butyrate increased gradually during the middle stage of ripening (30, 60 and 90 d); At the late stage of ripening (120, 150 and 180 d), the compounds including ethyl butyrate, ethyl hexanoate dimer, isoamyl acetate and ethyl acetate dimer increased to maximum value. Twelve potential characteristic volatile markers (VIP>1) were screened out by partial least squares-discriminant analysis, including 3-methylbut-3-en-1-ol, ethyl acetate dimer, acetoin, isoamyl acetate, ethanol, ethyl butyrate, 2-butanone, n-butanol, ethyl hexanoate dimer, allyl nitrile, 2-pentanone dimer and benzaldehyde were screened out. The results of principal component analysis can facilely distinguish the ripening stages of yak milk cheese. This study provides a reference for the development and quality control of yak milk cheese products in future.

Key words： yak milk cheese; volatile flavor compounds; gas chromatography-ion mobility spectrometry; principal component analysis; partial least squares-discriminant analysis

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