蓝波奶酪挥发性风味成分的分离与鉴定

采用顶空固相微萃取法和同时蒸馏萃取法提取蓝波奶酪中的挥发性风味成分，利用气相色谱-质谱联用技术对挥发性风味成分进行分离鉴定。结果表明，经过气相色谱-质谱联用技术分析，共鉴定出111 种挥发性成分，包括烃类2 种、醛类6 种、酮类12 种、酸类20 种、酯类49 种、醇酚类13 种、含硫含氮及其他杂环化合物9 种。可能对风味造成影响的化合物有：2-庚酮、2-壬酮、丁酸、己酸、辛酸、正癸酸、癸酸乙酯、3-（甲硫基）-1-丙醇、6-庚基四氢-2H-吡喃-2-酮。

Analysis of Volatile Flavor Compounds in Blue Cheese

The volatile flavor components of blue cheese were extracted by solid-phase micro extraction (SPME) or
simultaneous distillation extraction (SDE), and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 111
volatile compounds were identified in blue cheese, including 2 hydrocarbons, 6 aldehydes, 12 ketones, 20 acids, 49 esters,
13 alcohols and phenols, and 9 sulfur-containing compounds or nitrogen-containing compounds or heterocyclic compounds.
2-Heptanone, 2-nonanone, butanoic acid, hexanoic acid, n-decanoic acid, decanoic acid ethyl ester, 3-(methylthio)-1-
propanol, and 6-heptyltetrahydro-2H-pyran-2-one may have impacts on the flavor of blue cheese.