基于GC-IMS对不同中西方奶酪挥发性风味物质的比较分析

Comparative Analysis of Volatile Compounds in Different Cheese Samples by GC-IMS

利用气相-离子迁移谱(Gas chromatographyion mobility spectroscopy,GC-IMS)检测并比较分析8种市售西方奶酪与国产君君乳酪中挥发性风味物质的差异。共鉴定出42种主要的挥发性风味物质,包括12种酯类、9种醇类、8种醛类、7种酮类、6种酸类和6种其他类化合物,这些挥发性物质共同贡献了不同奶酪的独特风味。通过风味物质指纹图谱、主成分分析及产品相关性分析表明,国产君君乳酪的风味与澳大利亚百嘉浓味切达干酪和爱尔兰金凯利瑞士大孔干酪较为相似,具有较好的品质。

Gas chromatography-ion mobility spectroscopy(GC-IMS)was used to detect and analyze the differences of volatile flavor substances in eight kinds of western cheese and one domestic product,Junjun cheese.A total of 42 major volatile flavor compounds were identified,including 12 esters,9 alcohols,8 aldehydes,7 ketones,6 acids and 6 other compounds,which together contribute to the unique flavor of different cheeses.The flavor fingerprint,principal component analysis and product correlation analysis showed that the flavor of domestic Junjun cheese was similar to that of Australian Baqa Cheddar cheese and Swiss Kerrygold cheese from Ireland,and was good in quality.