基于HS-SPME-GC-MS分析茶叶提取物对奶酪挥发性风味的影响

采用顶空固相微萃取法结合气相色谱质谱联用技术(headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)对原奶酪、绿茶奶酪和茯砖茶奶酪挥发性风味物质提取测定,分析茶叶提取物对奶酪挥发性风味的影响。结果显示,原奶酪、绿茶奶酪和茯砖茶奶酪分别检出37、36、39种挥发性风味物质。2-壬酮、苯甲醛、苯甲醇和3-辛酮为原奶酪的特征挥发性风味物质,己酸、4-苯基-1-环己烯和芳樟醇为绿茶奶酪的特征风味物质。癸酸乙酯、十二烷酸乙酯、辛酸乙酯和9-癸烯酸乙酯为茯砖茶奶酪的特征风味物质。三种奶酪感官评定分析显示,绿茶与茯砖茶奶酪具有较高的感官评分。综上,茶叶提取物可有效改善奶酪风味,对奶酪品质具有积极地促进作用。

Effect of Tea Extract on Volatile Flavor Compounds of Cheese Based on HS-SPME-GC-MS

Headspace-solid phase microextraction-gas chromatography-mass pectrometry(HS-SPME-GC-MS)was used to analyze the volatile flavor compounds of cheese,green tea cheese and brick tea cheese to analyze the effects of tea extracts on the volatile flavor compounds of cheese. The results showed that 37 volatile flavor compounds were detected in cheese,36 volatile flavor compounds in green tea cheese,and 39 volatile flavor compounds in brick tea cheese. The 2-nonanone,benzaldehyde and 3-octanone were the characteristic volatile compounds in cheese,the hexanoic acid,4-phenyl-1-cyclohexene and linalool were in green tea cheese and the decanoic acid ethyl ester,dodecanoic acid ethyl ester,octanoic acid ethyl ester and 9-decenoic acid ethyl ester were in brick tea cheese. The sensory evaluation of three kinds of cheese showed that green tea cheese and brick tea cheese had higher scores. Therefore,tea extracts could effectively improve the flavor of cheese and have a positive impact on cheese quality.