不同成熟期Camembert干酪挥发性风味物质的分析

Analysis of the volatiles in Camembert cheese of different ripening

应用顶空固相微萃取气质联用(HS-SPME-GC-MS)对成熟期分别为15、30和45d的Camembert干酪中的挥发性风味物质进行了分析检测。结果表明,在成熟过程中Camembert干酪产生的主要挥发性风味物质是醇、醛、酮、酯、苯环物质、烯烃类物质和挥发性有机酸。醇类物质在成熟过程中基本消失;醛类物质有增加趋势,而更多的是参与了酸类物质与酯类物质的相互转化;酮类物质大量增加,主要产生甲基酮;酸类物质含量减少或消失;酯类物质大量生成。

Headspace solid phase microextraction combined with gas chromatography-mass spectrometry （HS-SPME-GC-MS） was used to analyze the volatiles in Camembert cheese of which the ripening period was 15, 30 and 45 days, respectively. The results showed the main volatiles were alcohols, aldehydes, ketones, esters, benzenes, alkenes and volatile organic acids. During the ripening, most of alcohols were disappeared, aldehydes increased, and most of them participated in the conversion between acids and esters, ketones increased considerably, and most of them were methyl ketones; acids decreased or disappeared, esters increased considerably.