荧光照射下PET阻隔瓶对杀菌乳风味的保护研究

Flavor Protection of Sterilized Milk by PET Blocking Bottle under Fluorescence Irradiation

目的 研究分析添加质量分数为8%的阻光色油的PET瓶(简称阻光8%PET瓶)包装对杀菌乳风味物质组成和含量的影响,为杀菌乳保质期的延长提供数据支撑。方法 模拟超市货架光照情况,以纯PET瓶和阻光8%PET瓶包装做对比,分析不同贮存期杀菌乳感官风味指标变化及特征风味物质组成及含量变化。结果 相对纯PET瓶杀菌乳,阻光8%PET瓶杀菌乳,光照3、7 d后两样品关键感官特性指标(奶香气、奶腥味、异味强度)及整体喜好度平均值均表现出显著性差异(P<0.05),阻光8%PET瓶杀菌乳的奶香气、整体喜好度评价均优于纯PET瓶杀菌乳的,奶腥味、异味强度均低于纯PET瓶杀菌乳的。经特征风味化合物分析,醛类化合物对杀菌乳异常风味贡献最大,酸类、酮类、醇类物质贡献较小。结论 阻光8%PET瓶包装能有效延缓光照31 d贮存期杀菌乳产品醛类物质的种类和含量的迅速增加,能一定程度减少部分酸类、酮类、醇类物质的增加,从而减少异常风味,提高产品的喜好度,可一定程度延长杀菌乳的货架期。

The work aims to study and analyze the effect of 8% PET bottle packaging with light-blocking oil on the composition and content of flavor substances in sterilized milk, so as to provide data support for prolonging the shelf life of sterilized milk. The light condition of supermarket shelves was simulated. The changes of sensory flavor index, composition and content of characteristic flavor substances of the sterilized milk in different storage periods were analyzed by comparing pure PET bottles and 8% PET bottles with light-blocking oil. The results showed that compared with the sterilized milk in the pure PET bottle, the sterilized milk in the 8% PET bottle with light-blocking oil showed significant differences in the key sensory characteristics(milk aroma, milky smell and off-flavour intensity) and the average value of overall preferenceafter being exposed to light for 3 and 7 days(P < 0.05). The sterilized milk in the light-blocking 8% PET bottle was superior to that in the pure PET bottle in terms of milk aroma and overall preference. Its milky smell and off-flavour intensity was lower than that in pure PET bottle. According to the analysis of characteristic flavor compounds,aldehydes contributed the most to the abnormal flavor of sterilized milk products, while acids, ketones and alcohols contributed less. The light-blocking 8% PET bottle package can effectively slow down the variety and content of aldehydes of sterilized milk products in a storage period of 31 days of light, and can reduce the increase of some acids, ketones and alcohols to a certain extent, so as to reduce the abnormal flavor, improve the preference of products, and extend the shelf life of sterilized milk to a certain extent.