水牛酸凝乳和黑白花酸凝乳中挥发性风味物质的对比研究

Study of volatile flavor compounds of buffalo yogurt

以水牛奶和黑白花牛奶为原料,利用同时蒸馏萃取(SDE)提取水牛酸凝乳和黑白花牛酸凝乳中的风味物质,进一步采用GC-MS分析。结果表明,水牛酸凝乳中鉴定出18种风味成分;黑白花牛酸凝乳中共鉴定出16种风味成分。主要呈味物质2,3-丁二酮在水牛酸凝乳和黑白花牛酸凝乳中相对质量分数别为2.95%和3.06%。

As buffalo milk and holstein milk raw material,the volatile flavor components in buffalo and holstein yoghurt were extracted by simultaneous distillation extraction（SDE）and were further analyzed by GC/MS.The results show that total 18 different compounds are isolated and identified from buffalo yoghurt,the total 16 different compounds are isolated and identified from holstein yoghurt.The main flavor compounds 2,3-Butanedione in buffalo and holstein yoghurt relative content is 2.95%,3.06%.