Comparative Study of the Flavor Compounds in two Different Milk with SPME-GCMS

The flavor is very important in the dairy industry because it decides on the acceptance of milk and other dairy products. And the flavor compounds in two different milk were analyzed with SPME-GCMS. At present, the milking mode includes automatic milking and manual milking in cat- tle farm. Milk samples, collected from six healthy early/mid-lactation Holstein cows, were analyzed by static headspace （SH） and solid phase microextraction （SPME） combined with gas-chromatogra- phy and mass spectrometry （GCMS） in this paper. The result showed that the aroma compounds in milk （automatic milking） were more than that of milk （manual milking）, but the off-flavor com- pounds in milk （automatic milking） were less than that of milk （manual milking）. So to preserve the good flavor, the milk should be extruded with the automate milking.

Analyzing the Flavor Compounds in Chinese Traditional Fermented Shrimp Pastes by HS-SPME-GC/MS and Electronic Nose

Shrimp paste is a type of condiments with high nutritional value.However,the flavors of shrimp paste,particularly the non-uniformity flavors,have limited its application in food processing.In order to identify the characteristic flavor compounds in Chinese traditional shrimp pastes,five kinds of typical commercial products were evaluated in this study.The differences in the volatile composition of the five products were investigated.Solid phase micro-extraction method was employed to extract the volatile compounds.GC-MS and electronic nose were applied to identify the compounds,and the data were analyzed using principal component analysis(PCA).A total of 62 volatile compounds were identified,including 8 alcohols,7 aldehydes,3 ketones,7 ethers,7 acids,3 esters,6 hydrocarbons,12 pyrazines,2 phenols,and 7 other compounds.The typical volatile compounds contributing to the flavor of shrimp paste were found as follows:dimethyl disulfide,dimethyl tetrasulfide,dimethyl trisulfide,2,3,5-trimethyl-6-ethyl pyrazine,ethyl-2,5-dimethyl-pyrazine,phenol and indole.Propanoic acid,butanoic acid,furans,and 2-hydroxy-3-pentanone caused unpleasant odors,such as pungent and rancid odors.Principal component analysis showed that the content of volatile compounds varied depending on the processing conditions and shrimp species.These results indicated that the combinations of multiple analysis and identification methods could make up the limitations of a single method,enhance the accuracy of identification,and provide useful information for sensory research and product development.

Analysis of volatile flavor compounds in top fermented wheat beer by headspace sampling-gas chromatography

Headspace sampling-gas chromatography(HS-GC)coupled with an internal standard method(ISM)was developed to analyze the volatile flavor compounds in top fermented wheat beer in the laboratory.Eight compounds,i.e.acetaldehyde,N-propanol,ethyl acetate,isobutyl alcohol,isoamyl alcohol,isoamyl acetate,ethyl hexanoate and ethyl octanoate were separated and quantified.This method was validated to ensure the quality of the results:the precision was satisfactory with relative standard deviation(RSD)in the range of 1.51%-4.22%,recoveries for all the analytes ranged from 95.15%to 99.85%,and the limits of detection were in the range of 0.0002-0.024 mg/L.Results of real wheat beer samples analyzed using this method showed that the volatile compound concentrations were in the range of 0.08-99.91 mg/L.Results suggested that this method exhibited good reproducibility,selectivity and high precision,and it can be useful for the analysis of routine beer samples.

Identification of Volatile Compounds in Codfish(Gadus) by a Combination of Two Extraction Methods Coupled with GC-MS Analysis

Codfish is a kind of abyssal fish species with a great value in food industry. However, the flavor of codfish, especially the unpleasant odor, has caused serious problems in its processing. To accurately identify the volatile compounds in codfish, a combination of solid phase micro-extraction(SPME) method and simultaneous distillation extraction(SDE) method was used to extract the volatiles. Gas chromatography-mass spectrometry(GC-MS) along with Kovats indices(KI) and authentic standard compounds were used to identify the volatiles. The results showed that a total of 86 volatile compounds were identified in codfish, of them 24 were extracted by SDE, 69 compounds by SPME, and 10 compounds by both SDE and SPME. Seventy volatile compounds were found to have specific odors, of them 7 typical compounds contributed significantly to the flavor of codfish. Alcohols(i.e.,(E)-2-penten-1-ol and 2-octanol), esters(i.e., ethyl butyrate and methyl geranate), aldehydes(i.e., 2-dodecenal and pentadecanal) contributed the most to fresh flavor while nitrogen compounds, sulphur compounds, furans, as well as some ketones(i.e., 2-hydroxy-3-pentanone) brought unpleasant odor, such as fishy and earthy odor. It was indicated that the combination of multiple extraction methods and GC-MS analysis can enhance the accuracy of identification, and provide a reference for the further study on flavor of aquatic products.

Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages

The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus(labeled L-S)on microbial community and flavor in fermented sausages during the ripening process.Culture-dependent(colony count)and culture-independent(high-throughput sequencing)methods were employed to evaluate bacterial communities.Volatile compounds were identified by gas chromatography-mass spectrometry,and the results were analyzed by principal component analysis(PCA).The identified bacteria with high relative abundance included Lactobacillus and Pediococcus,and the relative abundances of Leuconostoc and Weissella in fermented sausages were remarkably decreased at the end of the ripening process.At the end of ripening,2-nonenal,tetradecanal,ethylstearate and terpinyl acetate played substantial roles in the flavor development of the L-S fermented sausages.Sensory evaluation showed a high score in the L-S fermented sausages.Sausages can be inoculated with L-S starter culture to improve the safety and flavor of meat products.

Correlation between microbe,physicochemical properties of Jiuqu in different plateau areas and volatile flavor compounds of highland barley alcoholic drink

Highland barley alcoholic drink(HBD),as one of the most typical rice wines in Qinghai-Tibet plateau area,is generally brewed by adding Jiuqu to highland barley.However,the flavor and quality of HBD fermented with Jiuqu in various plateau regions are different.This study elucidated the potential correlation between the microbial community,physicochemical properties of five traditional plateau Jiuqu,namely Hongxin1(HX1),Hongxin2(HX2),Huairang(HR),Hoarfrost gypsophila(HG)and Tibet Qu(TQ),and volatile flavor compounds of HBD.Based on high-throughput sequencing(HTS)technology and LEfSe analysis,it was found that the bacteria and fungi of the five traditional plateau Jiuqu were quite different.Differential microorganisms were Weissella and Pichia in HX1,Lactococcus and Kazachstania in HR,Acetobacter and Rhizopus in TQ.Besides,HX1 and HX2 had higher esterification power,TQ had the highest fermentation power while HR had the lowest enzymatic properties.Finally,RDA and Pearson correlation analysis showed that esterification power and moisture content had positive effects on Lactobacillus,fermentation power and saccharification power were highly positively correlated with Pantoea and Rhizopus,but negatively correlated with Aspergillus.In flavor analysis,Rhizopus,Acetobacter were found positively correlated with alcohols and acids,which contributed to the formation of volatile flavor compounds,Lactobacillus_sanfranciscensis and Lactobacillus_sakei were positively correlated with phenolic compounds.This study showed that the flavor of HBD was seriously affected by the microbiota in Jiuqu,which could help to develop new fortified starter to improve the quality of HBD.

解冻方式对新疆干辣椒炒牛肉预制菜品质的影响

为探究解冻方式对新疆干辣椒炒牛肉预制菜品质的影响,本研究选取自然解冻、流水解冻、超声波解冻、微波解冻和低温解冻作为解冻方式,分析5种解冻方式对新疆干辣椒炒牛肉预制菜pH值、色泽、质构特性、挥发性盐基氮(TVB-N值)、硫代巴比妥酸值(TBARS值)和挥发性风味物质品质指标的影响。结果表明,与空白对照组相比,低温解冻在维持新疆干辣椒炒牛肉预制菜pH值(5.19)和色泽方面表现最佳,超声波解冻的质构特性最好且TVB-N值最低(7.35 mg·100 g^(-1)),微波解冻的TBARS值最低(0.36 mg·kg^(-1)),微波解冻和低温解冻后新疆干辣椒炒牛肉预制菜的感官评分较好,流水解冻各项指标处于中间位置。D-柠檬烯、苯甲醛、苯乙醛、壬醛、芳樟醇、苯乙醇、α-松油醇、3-甲基-苯酚、萘、茴香脑、草蒿脑等挥发性风味物质对新疆干辣椒炒牛肉预制菜总体风味的形成有重要贡献,低温解冻后的挥发性风味物质最接近空白对照组。本研究可为新疆干辣椒炒牛肉预制菜的解冻工艺提供支撑。

Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage

The effect of Tremella fuciformis polysaccharide(TFP)on the retrogradation property and aroma profile changes of tteok during storage was investigated.Results indicated that addition of TFP significantly increased the stability to thermal and mechanical shearing of starch,decreased short-term retrogradation,the hardness and the retrogradation enthalpy(ΔH)of tteok during storage,but had no significant effect on the amylopectin chain length of tteok.The possible mechanism for the retarding staling effect of TFP is related to the interaction between TFP and starch chains that interferes with the alignment of starch chains.Electronic nose and g as chromatography-mass spectrum(GC-MS)analysis results showed that the difference in the concentrations of volatile compounds and fatty acids of tteoks at different storage time gradually increased with the advancement of storage period.The addition of TFP to tteok inhibited the development of unpleasant volatile compounds,probably by delaying the oxidation and decomposition of lipids and preserving the antioxidant phenolic compounds in tteok,thus slowing down the flavor deterioration of tteok and contributing to flavor maintainace.Overall,this study could help food manufacturers to choose a high-effective and natural polysaccharide to control the retrogradation rate and flavor loss of tteok.

Volatile Flavor Composition in Mutton of Ningxia Tan Sheep

[Objective] To analyze the volatile flavor compounds in mutton of different parts of Ningxia Tan sheep. [Method] The volatile flavor compounds in mutton were identified and quantified using the solid phase micro-extraction （SPME） method combined with GC-MS analysis. [ Re- sult ] The proportion of aldehydes in volatile compounds was the highest in the mutton of most parts of Ningxia Tan sheep, but no 4-methyl acid and 4-methyl nonyl acid was detected in the mutton. [ Conclusion]Aldehydes may be important for the volatile flavor of mutton of Ningxia Tan sheep. The study provides a basis for better development and use of Ningxia Tan sheep.

预制烤鱼水分分布及关键挥发性风味物质分析

以即热型预制烤鱼为研究对象,采用低场-核磁共振技术(Low field-nuclear magnetic resonance,LF-NMR)、顶空固相微萃取与气相色谱质谱联用技术(Headspace-solid phase microextraction-gas chromatography mass spectrometry,HS-SPME-GC-MS)对不同电烤条件下烤鱼水分分布及挥发性风味物质进行研究。结果表明:250℃烤制20 min的烤鱼加工损失率最低,持水力最高。烤鱼中水分主要形式为不易流动水,200℃烤鱼的弛豫时间T22、T23最低,其次是250℃烤鱼,T2反演谱整体向左移动,说明水的自由度降低。250℃烤制20 min的烤鱼不易流动水峰面积占比(A22)最高,达94.03%,自由水峰面积占比(A23)最低,为1.93%,说明肌肉组织持水较优。在5组烤鱼中共鉴定出70种挥发性物质,主要为醛类、酮类、醇类及烃类等。通过相对气味活度值(Relative odor activity value,ROAV)筛选出关键挥发性风味物质分别为12、9、11、8和8种。5组样品贡献较大的风味物质为己醛、1-辛烯-3-醇、壬醛等,其中愈创木酚和4-甲基苯酚是碳烤烤鱼特有的关键风味物质。通过主成分分析,不同条件烤制的烤鱼关键挥发性风味物质差异明显。相关性分析表明,A22与异戊醛、庚醛和2,3-辛二酮呈显著正相关(P<0.05),与壬醛和愈创木酚呈显著负相关(P<0.05)。该研究结果为预制烤鱼开发提供参考。

工厂化循环水养殖模式对大口黑鲈肌肉营养成分和挥发性风味物质的影响

为探究工厂化循环水养殖模式对池塘养殖的大口黑鲈肌肉营养成分和挥发性风味物质的影响,将池塘养殖的大口黑鲈成鱼移入到工厂化循环水养殖系统中进行暂养,分别于暂养第1天、第10天、第20天和第30天进行取样,测定分析大口黑鲈的肌肉营养成分和挥发性风味物质。结果显示:在工厂化循环水系统中暂养不同时间对大口黑鲈肌肉中粗蛋白质和粗脂肪含量无显著影响(P>0.05),但对肌肉中氨基酸总量以及二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)的含量有显著影响(P<0.05),均在暂养第30天时含量最高,且显著高于暂养第1天、第10天和第20天时(P<0.05);采用氨基酸评分(AAS)和化学评分(CS)对大口黑鲈肌肉必需氨基酸进行营养评价,AAS模式下不同暂养时间的大口黑鲈第一限制性氨基酸均为缬氨酸,CS模式下第一限制性氨基酸均为甲硫氨酸+胱氨酸。通过构建工厂化循环水系统暂养不同时间的大口黑鲈肌肉中挥发性风味物质的指纹图谱,发现肌肉中2-庚酮、2-戊酮、2-丁酮、环戊酮、1-辛烯-3-醇、1-己醇等愉悦气味物质含量随着工厂化循环水暂养时间的延长而增加。综上可知,将池塘养殖的大口黑鲈成鱼移入到工厂化循环水系统中暂养可提高大口黑鲈肌肉营养品质及风味,是一种有效提高大口黑鲈成鱼品质的技术措施,建议在池塘养殖大口黑鲈成鱼的品质提升上推广应用。

Novel umami peptides from two Termitomyces mushrooms and molecular docking to the taste receptor T1R1/T1R3

Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms.This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces aff.bulborhizus.Ten umami peptides from aqueous extracts were separated using a Sephadex G-15 gel filtration chromatography.The intense umami fraction was evaluated by both sensory evaluation and electronic tongue.They were identified as KLNDAQAPK,DSTDEKFLR,VGKGAHLSGEH,MLKKKKLA,SLGFGGPPGY,TVATFSSSTKPDD,AMDDDEADLLLLAM,VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK.Seven peptides,except VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK were selectively synthesized to verify their taste characteristics.All these 10 peptides had umami or salt taste.The 10 peptides were conducted by molecular docking to study their interaction with identified peptides and the umami taste receptor T1R1/T1R3.All these 10 peptides perfectly docked the active residues in the T1R3 subunit.Our results provide theoretical basis for the umami taste and address the umami mechanism of two wild edible Termitomyces mushrooms.

Effects of Methyl Jasmonate on the Composition of Volatile Compounds in Pyropia yezoensis

Volatile organic compounds in marine algae have been reported to comprise characteristic flavor of algae and play an important role in their growth, development and defensive response. Yet their biogeneration remain largely unknown. Here we studied the composition of volatile compouds in Pyropia yezoensis and their variations in response to methyl jasmonate(MeJA) and diethyldithiocarbamic acid(DIECA) treatment using gas chromatography-mass spectrometry(GC-MS). A total of 44 compounds belonging to the following chemical classes(n) were identified, including aldehydes(11), alcohols(8), acids and esters(6), alkanes(5), ketones(5), alkenes(3), and S-or N-containing miscellaneous compounds(6). External treatment with plant hormone MeJA increased the content of 1-dodecanol, 4-heptenal, and 2-propenoic acid-2-methyl dodecylester, but decreased the content of phytol, 3-heptadecene, 2-pentadecanone, and isophytol. When pretreated with DIECA, an inhibitor of the octadecanoid pathway leading to the biosynthesis of endogeneous jasmonates and some secondary metabolites, phytol and isophytol were increased, while 4-heptenal, 1-dodecanol, and 2-propenoic acid-2-methyl dodecylester were decreased, both of which were negatively correlated with their variations under MeJA treatment. Collectively, these results suggest that MeJA does affect the volatile composition of P. yezoensis, and the octadecanoid pathway together with endogenous jasmonate pathway may be involved in the biosynthesis of volatile compounds, thereby providing some preliminary envision on the composition and biogeneration of volatile compounds in P. yezoensis.

3种不同熟化方式对彩色马铃薯挥发性风味物质组成的影响

采用气相色谱-离子迁移谱联用仪(GC-IMS)分析在不同熟化方式下彩色马铃薯的挥发性风味物质组成。结果表明:从3种不同熟化方式的彩色马铃薯样品中定性鉴定出挥发性有机物质共有52种,其中醛类物质的种类和相对含量均最高,表明醛类物质对马铃薯香味的呈现起主要作用。不同熟化方式对彩色马铃薯挥发性物质的组成及含量存在一定的差异,且不同颜色的马铃薯在同一种熟化方式下,其挥发性物质含量也表现出差异。在蒸制的彩色马铃薯中挥发性风味物质含量较低,在烤制和油炸的彩色马铃薯中风味物质含量较高。挥发性成分的种类和含量可以作为区分彩色马铃薯不同熟化方式的重要特征指标。

基于智能感官和气相色谱-离子迁移谱分析贮藏年限对酱香型白酒的影响

该研究以采集自河北省邯郸市永不分梨酒业股份有限公司的第四轮次基酒为主要研究对象,基于智能感官和气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术,探究了储藏年限对酱香型白酒感官品质和风味特征的影响。结果表明,不同贮藏年限酱香型白酒中酸酯总量和总酯含量分别在74.16~85.40 mmol/L和2.89~3.64 g/L,且随着白酒贮藏年限的增加,酒体中酸酯总量、总酯含量、鲜味、有机硫化物和萜类物质含量呈明显下降趋势,而酒体的明亮度、酸味和芳香类物质含量则明显升高。通过GC-IMS共定性了49种挥发性化合物,可以有效区分不同储藏年限酱香型白酒。筛选出18种变量投影重要性(variable importance in the projection,VIP)值>1且P<0.05的关键差异化合物,并从中挑选出6个相对气味活度值(relative odor activity value,ROAV)>1的香气化合物,其中3-甲基丁酸乙酯和2-甲基丁酸乙酯在贮藏10年的酱香型白酒中ROAV显著偏高(P<0.05),且其对白酒的明亮度、酸味、苦味、涩味、咸味和芳香风味等感官品质具有积极作用。因此,贮藏10年的酱香型白酒品质更佳,该研究为酱香型白酒选择合适的贮藏时间提供了理论依据。

冻融与冻藏对乌鳢肌原纤维蛋白与酸菜鱼汤中特征风味物质结合特性的影响

为探究冷冻处理对于鱼片与酸菜鱼汤中风味物质的结合特性影响,以乌鳢的肌原纤维蛋白为对象,研究冻融及冻藏处理对其理化特性及与己醛、辛醛、芳樟醇、月桂烯结合能力的变化。结果表明经过7 d贮藏后,冻融组肌原纤维蛋白溶解度降低了约26%,相较于冻藏组,蛋白质氧化和三级结构变化程度更高,产生了更多可溶性聚集体;冻藏组溶解度降低了约33%,相较于冻融组,溶解度降低更加显著(P<0.05),产生了更多不溶性聚集体。影响肌原纤维蛋白冷冻聚集的主要作用力是非共价键。分子对接结果表明,芳樟醇、己醛和辛醛通过疏水作用和氢键与蛋白质结合,月桂烯与蛋白结合的主要驱动力为疏水相互作用。冷冻处理通过减少蛋白质与醛类化合物结合的巯基基团和氢键,降低了对己醛和辛醛的结合能力,蛋白质表面疏水性的提高,增加了对月桂烯和芳樟醇的结合能力,冻融处理后蛋白质对于月桂烯的结合能力强于冻藏处理组。研究结果可以为冷冻酸菜鱼预制品的风味控制提供理论依据和参考。

发酵降低大豆组织蛋白豆腥味的复合菌株筛选

采用顶空固相微萃取-气相色谱-质谱联用技术并结合风味活度值和感官评价,比较了生香酵母、活性干酵母、植物乳杆菌和肉葡萄球菌对大豆组织蛋白(textured soybean protein,TSP)豆腥味的降低效果,筛选出可有效降低豆腥味的2种菌株,并研究其复配质量比和添加方式。结果表明,4种菌对大豆组织蛋白豆腥味均有一定的消减效果,其中活性干酵母的降腥效果最明显,其发酵TSP中豆腥味物质含量减少了70%;肉葡萄球菌的增香作用最大,其发酵TSP中良好风味物质的含量增加了865.41%。选择活性干酵母作为降腥菌、肉葡萄球菌作为增香菌,二者复配适宜的的质量比为10∶1,添加方式为先加肉葡萄球菌于20℃发酵12 h后加活性干酵母于该温度下发酵20 h。

基于OPLS-DA模型分析不同养殖方式下宁都黄鸡肌肉关键挥发性风味物质

为研究不同养殖方式下宁都黄鸡肌肉关键挥发性风味物质,将试验鸡随机分为笼养组和平养组,饲喂同一日粮。试验鸡达上市日龄时对鸡肉进行感官品尝评价和挥发性风味物质检测,并采用正交偏最小二乘-判别分析(orthogonal partial least squares-discriminant analysis,OPLS-DA)方法筛选与不同养殖方式相关的差异性风味物质。结果表明:平养组和笼养组共有的挥发性风味物质27种,主要为酚类、醇类和烃类。挥发性风味物质中,己醛、1-辛烯-3-醇、E-2-壬烯醛、正己醇、壬醛、2,3-戊二酮、癸醛、2,3-辛二酮、E-2-辛烯醛为具有显著性差异的挥发性风味物质。综上,这一研究可为地方鸡肉品质基于风味物质的评价提供科学依据。

非酿酒酵母的选育及其改善枸杞酒香气品质的研究

枸杞酒香气不足以及典型性不突出等问题限制了枸杞发酵酒行业的发展。从‘宁杞5号’枸杞果和果园土壤中得到26株非酿酒酵母,筛选出6株产β-葡萄糖苷酶(β-D-Glucosidase,β-G)能力较强的非酿酒酵母,通过生长曲线测定以及乙醇、渗透压耐受性测定探究其生理特性,优选出异常威克汉姆酵母(Wickerhamomyces anomalus)Y11与酿酒酵母M-23-7-14混合发酵枸杞酒,以常规理化指标、风味物质和感官品质为指标分析枸杞酒品质。结果表明,当酿酒酵母M-23-7-14与异常威克汉姆酵母Y11按接种量10∶1接种,且先接种异常威克汉姆酵母Y11,间隔12 h接种酿酒酵母M-23-7-14时,体系发酵性能最优。相较于纯种发酵,混菌发酵时枸杞酒风味物质的总质量浓度提高了21.7%,其中酯类物质的质量浓度比纯种发酵提高了85.8%。该研究为枸杞发酵酒行业提供了优良酵母,并优化了枸杞酒的发酵工艺,提升了枸杞酒香气品质,为工业化生产提供了理论支持。

单、双峰骆驼酸奶品质与风味的比较

目的:分析对比单、双峰酸驼乳的品质与风味。方法:通过理化检验、质构分析、流变学分析、固相微萃取—气相色谱—质谱法、感官评价等方法检测单、双峰酸驼乳的品质与风味组成。结果:单峰酸驼乳的活菌数、蛋白质、脂肪、总固形物含量以及抗氧化活性均低于双峰酸驼乳(P<0.05),贮藏稳定性优于双峰酸驼乳(P<0.05)。双峰酸驼乳的硬度显著高于单峰酸驼乳(P<0.05),单峰酸驼乳的黏附性绝对值、内聚性、胶黏性显著高于双峰酸驼乳(P<0.05),两者的弹性和咀嚼性无显著差异。单、双峰酸驼乳的表观黏度均呈现剪切稀释的流动特征,初始表观黏度分别为5.82,2.33 Pa·s;两者均能形成触变环,其面积分别为2421.82,3674.16 Pa/s;两者均表现出凝胶特性,单峰酸驼乳具有更高的弹性和黏性。单、双峰酸驼乳中共检出48种挥发性风味物质,其共有挥发性风味物质含量差异显著(P<0.05),其中,双峰酸驼乳中的挥发性酸类、酯类、醛类、酮类等风味阈值较低的物质相对含量高于单峰酸驼乳,使其风味更优。单峰酸驼乳的感官评分高于双峰酸驼乳(P<0.05)。结论:双峰酸驼乳的营养和风味物质含量更高,单峰酸驼乳在贮藏稳定性和口感方面更优。