包材对常温奶感官及风味品质的影响研究

Influence of packaging materials on the sensory and flavor quality of UHT milk

以3种不同包装材料(利乐砖、利乐枕和百利包)的常温牛奶为研究对象,采用顶空固相微萃取(Head Space Solid-Phase MicroExtraction,HS-SPME)对3种不同包材的常温奶进行挥发性风味物质测定,比较不同包材的常温奶中挥发性风味物质的差异。结果表明,百利包材样品中检出最多的脂肪二级氧化产物醛、酮、醇,其中酮-醇化合物占比最大,占总挥发性化合物的73.9%。在描述性感官评价中,气味和饱满度的评分结果由高到低依次是利乐枕、利乐砖、百利包;所有感官评价人员对百利包样品的气味和饱满度(P<0.05)评分最低,而异味评分最高(P<0.05);可能与其无菌复合膜材料的氧气透过率较高有关,较高氧气透过率包材使牛奶中含有较多的溶解氧,易引起牛奶中的乳脂肪氧化而产生大量的酮-醇化合物,从而导致牛奶的风味发生变化。

In this experiment,head space solid-phase micro extraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)to identify compounds among different packaging materials(Tetra Brick,Tetra Pak pillow and Tetra Pak)milk samples.The most detected secondary products of fatty oxidation aldehydes、ketones and alcohols in Tetra Pak,among which ketone-alcohol compounds accounted the largest proportion for 73.9%of the total volatile compounds.In the descriptive sensory evaluation,the scores of aroma and fullness of Tetra Pak pillow,Tetra Brick and Tetra Pak samples presented a decreasing trend.The aroma and fullness(P<0.05)score of the Tetra Pak sample were the lowest,while the score of off-flavor(P<0.05)was the highest.which may be related to the higher oxygen transmission rate of the Tetra Pak sterile composite membrane material,amounts of ketone-alcohol compounds were produced,which led to changes in the flavor of milk.