Food and Fermentation Industries >

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

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

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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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

Cite this article

LIU Yao , QIAO Haijun , JIA Zhilong , ZHANG Weibing , ZHANG Chunyan , HUO Shanglei , MIAO Jingyuan , SHEN Mengna . Effect of ripening time on volatile flavor compounds of yak milk cheese based on GC-IMS and chemometrics analysis[J]. Food and Fermentation Industries, 2022 , 48(17) : 265 -272 . DOI: 10.13995/j.cnki.11-1802/ts.029646

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