箭型固相微萃取-气相色谱-质谱法结合智能电子感官技术分析红纹奶酪的风味品质

Analysis of flavor quality of red cheese by solid phase microextraction arrow-gas chromatography-mass spectrometry combined with intelligent electronic sensory techniques

中文关键词:  红纹奶酪  红曲霉  GC-MS  电子鼻  电子舌

英文关键词:red cheese  Monascus  gas chromatography-mass spectrometry  electronic nose  electronic tongue

中文摘要:

      目的 通过比较多种食品风味品质测定方法, 深入解析红纹奶酪成熟过程中的风味感官品质。方法 采用箭型固相微萃取-气相色谱-质谱法(solid phase microextraction arrow-gas chromatography-mass spectrometry, SPME arrow-GC-MS)、电子鼻、电子舌以及定量描述分析(quantitative descriptive analysis, QDA)方法对不同成熟时期红纹奶酪中的挥发性成分及感官品质进行分析。结果 电子鼻可快速识别不同成熟时期红纹奶酪。GC-MS在红纹奶酪中共鉴定得到85种挥发性气味化合物, 其中酸类、醇类、醛类化合物和酮类化合物的总含量先升高后降低, 酯类的总含量则持续升高。结合相对气味活度值(relative odor activity value, ROAV)分析, 确定28种特征挥发性化合物。QDA得到酸奶味、酒香味和酸味会在奶酪成熟期间显著增强(P<0.05)。此外, 电子舌结果显示不同成熟时期的红纹奶酪在酸味和苦味回味上存在显著差异(P<0.05)。结论 本研究通过结合多种食品风味品质测定方法, 多方位解析和对比了红纹奶酪成熟过程中的风味感官品质。研究结果不仅提高了对红纹奶酪风味感官品质的认识, 还为新型发酵乳制品的开发、品质控制和风味改良提供参考。

英文摘要:

      Objective To deeply analyze the sensory quality of flavor during the ripening process of red cheese through various methods for measuring food flavor quality. Methods The volatile flavor compounds and sensory quality of red cheese at different ripening periods were analyzed by solid phase microextraction arrow-gas chromatography-mass spectrometry (SPME arrow-GC-MS), electronic nose, electronic tongue, and quantitative descriptive analysis (QDA). Results The results showed that there were differences in the flavor profiles of red cheeses at different ripening periods. A total of 85 kinds of volatile flavor compounds were identified in red cheese by GC-MS. The total content of acids, alcohols, aldehydes, and ketones first increased and then decreased, while the total content of esters continued to increase. Combined with the relative odor activity value (ROAV) analysis, 28 kinds of characteristic volatile flavor compounds were identified. QDA yielded that yogurt flavor, wine flavor, and sour flavor would enhance significantly (P<0.05) during cheese ripening. In addition, electronic tongue analysis demonstrated significant differences in sourness and bitter aftertaste among red cheeses at different ripening periods (P<0.05). Conclusion This study analyzes and compares the sensory quality of flavor during the ripening process of red cheese from multiple perspectives by combining various methods for measuring food flavor quality. This study not only improves the understanding of the sensory qualities of red cheese but also provides a reference for the development, quality control, and flavor improvement of novel fermented dairy products.