| GC-MS对不同奶味香精成分分析及香气变化规律 |
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| 引用本文： | 朱卫平,韦庆益,宁正祥.GC-MS对不同奶味香精成分分析及香气变化规律[J].食品与发酵工业,2011,37(5). |
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| 作者姓名： | 朱卫平 韦庆益 宁正祥 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 摘 要： | 利用GC-MS分析方法,比较了自制的天然酶解奶味香基和不同奶味香精的组成成分及香气变化规律。复配香精A、复配香精B、复配香精C、复配香精D、天然发酵香精E、自制酶解香基F中分别鉴定出18、22、30、15、30、14种组分,组分种类包括酸类、内酯类、脂肪酸酯类、芳香及杂环类、酮类、醇类、烃类等7种类型。不同复配香精之间的区别主要是酸类、内酯类和脂肪酸酯类之间的比例和数量有所不同,进口天然香精E各组分分布较均衡且含有较多的芳香及杂环类,自制酶解香基F的酸类比例较大以及特征性香气成分含量少。增加香气成分的种类,均衡各香气成分间的分布,可从一定程度上提高香气品质。
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| 关 键 词： | 奶味香精 GC-MS 香气规律 |
Comparison of Compounds and Aroma Variation in Different Milk Flavors by GC-MS |
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| Zhu Wei-ping,Wei Qing-yi,Ning Zheng-xiang.Comparison of Compounds and Aroma Variation in Different Milk Flavors by GC-MS[J].Food and Fermentation Industries,2011,37(5). |
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| Authors: | Zhu Wei-ping Wei Qing-yi Ning Zheng-xiang |
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| Affiliation: | Zhu Wei-ping1,Wei Qing-yi1,Ning Zheng-xiang11(College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | GC-MS method was used to detect the variation of flavor and aroma substances from different milk flavor samples.There are 18,22,30,15,30,14 kinds of components were identified in artificial milk flavor A,artificial milk flavor B,artificial milk flavor C,artificial milk flavor D,ferment milk flavor E and self-made hydrolysis milk F.The components were divided into acids,lactones,esters,aromatics,ketones,alcohols and hydrocarbons.The analysis of different milk flavors showed that the major compounds in each s... |
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| Keywords: | milk flavors GC-MS aroma regulation |
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