牛乳风味物质分析及特征研究

Analysis and characteristic research of milk flavors

对牛乳样品中固体含量、酸度、酸类、醛类、酯类、醇类和芳香族类等19种化合物及增香剂的含量进行分析,考察不同产地、不同杀菌方式的牛乳中固体含量、酸度、特征风味化合物和增香剂含量差别及对牛乳风味的可能影响。结果表明,国内2种杀菌方式牛乳中,固体含量和乳酸含量与国外牛乳中无明显差别,国内2种牛乳中丙酮酸含量稍高于国外牛乳中含量,但酸度、甲硫醇、庚醛、己醛、苯乙醛和酯类化合物含量低于国外牛乳中含量。国内巴氏杀菌牛乳中乙醇含量明显高于国内和国外UHT牛乳中含量,但戊醛和二甲硫醚含量则低于国内和国外UHT牛乳中含量。国外UHT牛乳硫胺素和香兰素含量较高。牛乳的产地和杀菌方式对牛乳中的风味物质有一定的影响:牛乳的产地对牛乳中酸类、醇类、醛类和酯类风味物质有明显影响,而杀菌方式对牛乳中小分子醇类、醛类、醚类及香兰素等风味物质影响较为显著。

To study the effects of the different origin and sterilization methods on milk flavor, the differences of solid content, acidity, characteristic flavor compounds and the flavouring agent content were investigated, solid content, acidity, 19 kinds of compounds of acids, aldehydes, esters, alcohols and aromatic, and the flavoring agent were analyzed. Results showed that difference of the contents of solid and the lactic acid in the two kind of domestic milk was not obvious, and the contents of pyruvic acid in the domestic milk was slightly higher than that of overseas milk, however, acidity, the contents of methyl mercaptan, heptaldehyde, hexanal, phenylacetaldehyde and esters in the domestic milk was lower. The contents of ethanol in the domestic pasterized milk were significantly higher than the two kinds of UHT milk, and the contents of pentanal and dimethyl sulfide in the domestic pasterized milk was lower. The contents of thiamine and vanillin in the overseas UHT milk were higher than the domestic pasteurized milk and UHT milk. The origin and sterilization methods of milk affected milk flavor. The origin of the milk had a significant effect on milk acids, alcohols, aldehydes and esters flavor, however, the sterilization methods for milk affected the small molecule alcohols, aldehydes, ethers and vanillin significantly.