不同原料制备的稀奶油风味及感官特性评价

Evaluation of flavor and sensory properties of thin cream prepared from different raw materials

中文关键词:  稀奶油  风味  电子鼻  电子舌  感官特性  挥发性成分

英文关键词:cream  flavor  electronic nose  electronic tongue  sensory properties  volatile components

中文摘要:

      目的 探究三大类不同原料制备的稀奶油(A类以无水奶油为原料; B类以无水奶油和新鲜稀奶油混合为原料; C类以新鲜稀奶油为原料)整体风味差异。方法 通过固相微萃取-气相色谱-质谱法(solid phase microextraction-gas chromatography-mass spectrometry, SPME-GC-MS)及顶空气相色谱-离子迁移谱法(headspace gas chromatography-ion mobility spectrometry, HS-GC-IMS)并结合电子鼻、电子舌及感官评价方法进行综合评价。结果 通过SPME-GC-MS和HS-GC-IMS方法从8种稀奶油中共检出32种挥发性有机化合物, 特征性风味物质主要有2-庚酮、2-壬酮、辛酸、己酸、δ-辛内酯等, 不同稀奶油样品之间的挥发性有机物相对含量存在一定差异, 含有无水奶油的A、B类稀奶油的酸类物质含量高于以新鲜稀奶油为原料的C类稀奶油。电子鼻结果显示添加了无水奶油的A、B类稀奶油与以新鲜稀奶油为原料的C类稀奶油整体气味有显著差异。电子舌表明A类稀奶油主要以酸味和鲜味为主, B类稀奶油咸味较重, C类稀奶油的鲜味值普遍较高。最后感官评价结果显示以新鲜稀奶油为原料的C类稀奶油气味优于添加了无水奶油的A、B类稀奶油。结论 通过5种不同方法的检测表明以新鲜稀奶油为原料的C类稀奶油风味和感官评价明显优于其他两类。为进一步阐明其特征风味物质的形成机制提供参考。

英文摘要:

      Objective To investigate the overall flavor differences of 3 types of thin creams prepared from different raw materials (type A with anhydrous oil as raw material; type B with a mixture of anhydrous oil and fresh thin cream; and type C with fresh thin cream as raw material). Methods The overall flavors of the thin creams were analyzed by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and combined with electronic nose, electronic tongue and sensory evaluation methods for comprehensive evaluation. Results The results showed that a total of 32 volatile organic compounds were detected in 8 types of thin creams by SPME-GC-MS and HS-GC-IMS, and the characteristic flavor substances were mainly 2-heptanone, 2-nonanone, caprylic acid, caproic acid and δ-octanolactone, etc.. The relative content of the volatile organic compounds in the thin creams differed from each other to a certain extent, and the content of acids in the thin creams of types A and B, which contained anhydrous oil, were higher than that in the thin creams of type C, which were made from fresh thin cream. The acid content of thin cream A and B containing anhydrous oil was higher than that of thin cream C made from fresh thin cream. The e-nose results showed that the overall odor of thin creams A and B with anhydrous oil was significantly different from that of thin cream C made from fresh thin cream. The e-tongue showed that the sour and fresh flavors were dominant in type A thin creams, while type B thin creams were more salty and type C thin creams generally had higher freshness values. The final organoleptic evaluation showed that the odor of fresh thin cream-based type C thin cream was superior to that of type A and B thin creams to which anhydrous oil was added. Conclusion In conclusion, the flavor and organoleptic evaluation of fresh thin cream-based type C thin cream are significantly better than those of the other two types of thin creams by the five different methods. The results provide a reference for further elucidation of the formation mechanism of the characteristic flavor substances.