Results
Title

基于GC-MS 探究不同类型牛奶感官和 风味物质特性.

Authors

孟掉琴; 徐洪涛; 侯林; 杨智浩

Abstract

13 different types of commercially available milk products were investigated, utilizing Quantitative Descriptive Analysis（ QDA） sensory testing and Gas Chromatography-Mass Spectrometry（ GC-MS） to analyze the sensory quality and flavor compounds of milk with different sterilization processes, key flavor compounds in different types of milk were identified. The results showed that pasteurized milk and UHT（ Ultra High Temperature） milk exhibited strong fresh and cereal flavors, while some Tetra Pak UHT milk had a prominent eggy flavor, and UHT milk presented a strong cooked flavor and waxy sensation. The main flavor compounds in pasteurized milk were long-chain fatty acids such as lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid. The key flavor compounds in UHT milk were hexanal, nonanal, furfuryl alcohol, caprylic acid, capric acid, methyl butyrate, ethyl butyrate, and butyl acrylate. The characteristic flavor compounds in UHT milk included 2-heptanone, 2-nonanone, γ-dodecalactone, δ-decalactone, 2-methylthiophene, and benzaldehyde. This study provides a reference for constructing flavor profiles of different types of milk and offers theoretical guidance for distinguishing between different types of milk products in the practical dairy industry.

Subjects

OCTANOIC acid; DECANOIC acid; LAURIC acid; DAIRY products industry; STEARIC acid; PALMITIC acid

Publication

China Food Additives, 2024, Vol 35, Issue 12, p89

ISSN

1006-2513

Publication type

Academic Journal

DOI

10.19804/j.issn1006-2513.2024.12.011