Food and Fermentation Industries >

2021 , Vol. 47 >Issue 22: 208 - 213

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026171

Effect of different heat treatment on the nutritional quality and volatile flavor compounds of camel milk

  • HE Jing ,
  • BATTULGA Altantstsra ,
  • JIRIMUTU
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  • 1(Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China)
    2(Camel Protection Association of Inner Mongolia, Badain Jaran 737300, China)

Received date: 2020-12-01

  Revised date: 2020-12-31

  Online published: 2021-12-16

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Abstract

This study aimed to explore the effects of different heat treatment conditions on the nutritional quality and volatile flavor compounds of camel milk, and to study the basic nutrients and volatile flavor of camel milk under different time conditions, respectively. The results showed that ultra-high temperature treatment have a significant lowering effect on camel milk protein, vitamin C and lactose content. The fingerprints of electronic nose and electronic tongue could distinguish four kinds of heat treatment samples very well. GC-MS was used to detect the volatile flavor substances in the samples and the volatile flavor substances were mainly alcohol, ester, acid and alkane in the camel milk. The key flavor compounds were significantly higher in the ultra-high temperature group than that of other groups, especially alkanes.

Key words： raw camel milk; heat treatment; electronic tongue; electronic nose; gas chromatography-mass spectrometry

Cite this article

HE Jing , BATTULGA Altantstsra , JIRIMUTU . Effect of different heat treatment on the nutritional quality and volatile flavor compounds of camel milk[J]. Food and Fermentation Industries, 2021 , 47(22) : 208 -213 . DOI: 10.13995/j.cnki.11-1802/ts.026171

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