气相-嗅闻法分析奶油酶解产物中的特征风味组分

GC-olfactometric Analysis of the Characteristic Volatile Compounds in Hydrolyzed Cream

奶油酶解增香研究主要是以奶油或无水奶油为原料,利用脂肪酶酶解乳脂肪,通过控制酶解条件,得到不同香气特征的酶解产物。采用顶空固相微萃取法(HS-SPME)提取酶解奶油产物的风味物质,通过气-质联用结合气相-嗅闻法(GC-O)分析酶解奶油样品的特征风味成分,确定其中的主要呈香物质以及各物质对风味的贡献度。通过嗅闻实验最终检测到17种与样品风味有对应关系的挥发性物质,其中丁酸、己酸、癸酸、辛醛、柠檬烯、辛酸、己酸乙酯、δ-己内酯、乙酸、己酸丁酯等组分的气味强度较高,是酶解奶油产物的主要呈香组分。

The study of natural milk flavoring is based on the hydrolyzed cream with lipases. Different characteristic volatile profiles of the lipolyzed cream could be got by controlling the hydrolyzed condition. In order to confirm the aromatic components and their contributions to flavor, main volatile compounds in hydrolyzed cream were extracted by headspace solid phase micro-extraction （HS-SPME）, and analyzed by gas chromatography-mass spectroscopy （GC-MS） combined with GC-olfactory method. Totally 17 volatile compounds were identified from GC elution to contribute the flavor of hydrolyzed cream. And Butanoic acid, Hexanoic acid, Decanoic acid, Octanal, Limonene, Octanoic acid, Ethyl hexanoate, δ-Hexalactone, Acetic acid, Butyl hexanoatewere the main flavor-active compounds in hydrolyzed cream.